Black Koo
By: Anonymous
Published: Monday, November 30, 2009 - 4:12pm

Ingredients




250 ml water
100 grams dried daun rami
1/2 teaspoon alkaline water
100 ml pati santan
100 grams sugar
1/4 teaspoon salt
300 grams glutinous rice flour
1 tablespoon cornflour
Banana leaves - cut into rounds and greased
Corn oil for glazing

Preparation

1 Method:SOAK daun rami in water until the leaves turn soft. Remove the hard stalks. Bring water and daun rami to a low boil. 2 Add alkaline water, simmer over low heat for 15 to 20 minutes. Cool, then blend in a liquidiser. Squeeze out the dark juice. (Should get about 150ml juice.) Mix juice with pati santan, sugar and salt. Stir till sugar dissolves. 3 Pour into sifted flours, stir well. Knead lightly to form a smooth dough. Divide dough into portions and roll into balls. 4 Flatten dough, make a well in the centre and fill with green pea paste. Pinch dough together to seal. Place into angkoo mould and press firmly. Turn out onto a lightly greased banana leaf round. 5 Steam according to the instructions for angkoo. 6 Note: If you can't get daun rami, substitute with 75g to 100g black sesame seeds. Wash black sesame seeds well. 7 Boil in 1 cup water for 15 to 20 minutes using low flame. Cool, then blend sesame seeds in a blender till fine. Strain to get the dark liquid. (Should get 150ml black juice.)