Saturday, 28 April 2012

Ang Ku Kueh

Ingredients for skin:

300g glutinous rice flour
150g sweet potatoes
2 tbsp sugar
2 tbsp corn oil
water as needed
1/8 tsp orange red colouring (optional)
Banana leaves cut to small circles

Peanut Filling:
300g ground, roasted peanuts
150g caster sugar
some boiled water


1. Mix ground peanuts with sugar and add in some water to make into a paste form. Shape into small round balls of filling for dough.

Mung Bean filling:
200 gm mung beans/green beans – wash and soak overnight in cold water
100 gm sugar
2 tbsp vegetable oil


1. Drain the mung beans and place on a steaming tray. Steam over medium heat for about 30 mins till soft.

2. While beans are still hot, place beans, sugar and oil in a food processor, process till fine and becomes a paste. If you do not have a processor, you can use a potato masher to mash the beans.

3. Shape into 10-12g balls and set aside.

Method for skin:

1. Steam cut sweet potatoes for 10-15 minutes till cooked and soft. Mash through a wire sieve and set aside.

2. Sieve glutinous rice flour into a mixing bowl. Make a hole in centre of flour and add the sugar, mashed sweet potatoes and corn oil. Add the coloured water a little at a time and mix and knead well until the colouring is even and dough is pliable. If dough is too dry, add a little more water. Knead till dough does not stick to the hands adding more oil if necessary. Let dough rest for 20-30 minutes.

3. Divide dough into equal portions to fit mould and roll each into a round ball. Flatten each ball of dough slightly and add a small ball of filling. Pinch and seal the edges to enclose the filling.

4. Spread some oil over the dough and press into a ang ku kueh mould. Knock mould lightly to dislodge kueh and place on a piece of banana leaf .

5. Steam for about 10 - 15 mins.

Did a few without using the mould

With mung bean filling

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