Go Back
Pumpkin Ang Koo Recipe (7 July 2018)
Pumpkin Ang Koo is a variation of the delicious Chinese delicacy. This is a golden yellow Ang Koo that is made without any artificial colouring. The colour of the skin comes from pumpkin and carrot juice.
Filling
Ingredients- 200g de-skinned mungbeans
- 100g sugar
- Salt
- 2-3 tablespoons cooking oil.
- Soak the mungbeans for four hours, then steamed with three pandan leaves, cut into three-inch piece and scattered on top of the beans
- After steaming, mix it with the sugar and then mash or blend it while it is still hot.
- Add a pinch of salt depending on your own preference.
- Add 2-3 tablespoons of cooking oil.
- Once cooled, form into balls of around 25g each (or based on size of your Ang Koo mould). Set aside.
Skin
Ingredients- 100g steamed mashed pumpkin
- 200g glutinous rice flour
- 1 teaspoon rice flour
- 20g sugar
- 130-150ml carrot juice (blend half a carrot for the juice), adjust to wetness of the dough
- 2 tablespoon cooking oil, to be added last
- Mix all the ingredients for the skin while the steamed mashed pumpkin is still hot. Once the dough is smooth, add the oil and mix it thoroughly. Set aside 15 minutes, then form into balls of 20g each (or based on size of your Ang Koo mould).
- Cut banana leaf to the size of your Ang Koo mould.
- Brush the top of the banana leaf with cooking oil.
- Flatten the pumpkin dough and place one ball of mungbean filling into it. Form into a round ball, then press into the mould.
- Once your Pumpkin Ang Koo has been moulded, steam for 8-10 minutes.
- Open the steamer cover every 3 minutes.
- Once the Pumpkin Ang Koo is cooked, brush it with some cooking oil. Your Pumpkin Ang Koo is done.
Soft, golden-colour Pumpkin Ang Koo fresh from the steamer (7 July 2018)
Tim & Chooi Yoke's Recipes of Homecooked Food
Let us share our recipes of homecooked food with you.Details
About this website
Dear visitor, thank you so much for reading this page. My name is Timothy Tye and my hobby is to find out about places, write about them and share the information with you on this website. I have been writing this site since 5 January 2003. Originally (from 2003 until 2009, the site was called AsiaExplorers. I changed the name to Penang Travel Tips in 2009, even though I describe more than just Penang but everywhere I go (I often need to tell people that "Penang Travel Tips" is not just information about Penang, but information written in Penang), especially places in Malaysia and Singapore, and in all the years since 2003, I have described over 20,000 places.
While I try my best to provide you information as accurate as I can get it to be, I do apologize for any errors and for outdated information which I am unaware. Nevertheless, I hope that what I have described here will be useful to you.
Copyright © 2003-2025 Timothy Tye. All Rights Reserved.