Cranky Thoughts & Muses

Yesterday, we visited L & E for lunch. L made vinegar pork knuckles. fried kangkung with belacan, spring rolls, char siu and chicken wings. Mom and bro were really happy cuz it felt like home Well, the same went for me

After lunch, we started the ang koo kueh session. Mom was really excited! While bro and I went out for a walk and took some nice pix of L & E’s garden. There were apple trees, daffodils, violas and lots of tulips. All the spring flowers. E is a good gardener.

Making of ang koo kueh is not very difficult. Most important is to soak the mung beans (green beans stripped naked :D) over night. Because it won’t taste as smooth if they are soaked the day itself you want to make it. For the skin, we need a medium size sweet potato and glutinous rice flour. There are lots of different sizes of moulds. So buy only the right size. Personally, I love the mini size ones.

Remember not to over steam the ang koo because it’ll become too soft and the skin will break easily.

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