Yam Ang Ku by Jaimy Chan

Ingredients:

600g yam (steam and mash/blend into paste)

320g tapioca flour

140g rice flour *

40g glutinous rice flour *

150ml hot water

1tbsp castor sugar

2-3tbsp extra virgin olive oil *

* original recipe is only 500g yam, 280g tapioca flour, 250ml water and sugar. Initially I only plan to do 1/2 of the original recipe but found the dough too sticky, so I add in the *ingredients and remaining 300g yam paste to form the dough.. still sticky, i need to work with the dough with plastic film all the way @@

Method:

1. Mix all until form a dough. Divide into smaller portion dough. I keep in the fridge covered with film while preparing for other ingredients. 

2. Stir fry 300g grated coconut without oil, under medium heat until fragrant. Then add in 200g brown sugar and 150ml water. Continue to stir fry until sugar dissolved and dry. Leave it to cool.

3. Shape the dough into small round ball, flatten the dough, put one scoop of the coconut mixture into the middle. Wrap into a ball then put into the 'ang ku' mould. (need to flour the angku mould to prevent stickiness). Then place on banana leave or parchment paper steam under high heat for 10 mins.