Gosh, I must have been bitten by the “angkoo bug”! I have been researching and experimenting on various types of angkoo after my first attempt at this delicious nyonya kueh. Encouraged by the initial results, I decided to try a different version of that kueh.
So, last weekend I made a purple variant of the Angkoo.
The recipe was adjusted to not use 100% glutinuous flour. Instead, to get the all-natural purple colour, I added this…
Yes, that’s sweet potatoes, of the purple kind!
No artificial colouring was used – the lovely purple shade of the kueh came entirely from the sweet potatoes.
The kuehs looked lighter in colour before steaming…
After steaming, they turned a darker shade…
So what’s the difference when using sweet potatoes in the recipe? Well, I find they shape better, the patterns from the mould were more defined and the dough is less chewy (doesn’t stick to the teeth!)
I’m excited to try other colour variants later… orange from pumpkins or from the orange-sweet-potatoes and of course the popular green pandan! And then there’s also the black sesame version. As for fillings… LL has been asking for peanuts – that will be the filling for the next batch!
Email or pm me if you want the recipe for this purple version 🙂