Ang Ku Kueh
Delight in the traditional charm of **Ang Ku Kueh**, a beloved Southeast Asian snack that combines a soft, chewy glutinous rice flour dough with a luscious, aromatic mung bean filling. These vibrant red tortoise-shaped cakes are not only visually stunning but also rich in cultural significance, often served during festive occasions and celebrations. Made with natural ingredients like **split mung beans, coconut milk, and banana leaves**, this recipe showcases a perfect balance of texture and flavor, with the subtly sweet filling wrapped in a tender, hand-kneaded dough. Follow the simple yet rewarding steps to steam these delicate treats and achieve the signature glossy sheen by brushing them with a touch of oil. Whether you're introducing this classic dessert to your table for the first time or looking to perfect your technique, this Ang Ku Kueh recipe ensures authentic results that are as satisfying to make as they are to enjoy.
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Recipe Information
Ingredients
- 300 grams glutinous rice flour
- 50 grams sugar
- 3 tablespoons vegetable oil
- 200 milliliters water
- 1 drop red food coloring
- 250 grams mung beans (split and skinless)
- 75 grams sugar (for filling)
- 60 milliliters coconut milk
- 4 pieces banana leaves
Instructions
Start by preparing the mung bean filling. Rinse the mung beans under cold water and soak them for at least 2 hours, or overnight.
Drain the beans and steam them for 30 minutes until soft. Place the steamed mung beans into a food processor and blend into a paste.
In a non-stick saucepan, combine the mung bean paste, 75 grams of sugar, and coconut milk. Cook over low heat, stirring constantly until the mixture is thick and can hold its shape. Allow to cool.
Once cooled, roll the mung bean filling into 20 small balls, about 15 grams each, and set aside.
To make the dough, mix 300 grams of glutinous rice flour and 50 grams of sugar in a mixing bowl.
In a separate bowl, mix the water with one drop of red food coloring, vegetable oil, then pour the mixture into the flour. Knead until a smooth dough forms.
Divide the dough into 20 portions, approximately 25 grams each. Flatten each portion of dough in the palm of your hand.
Place a ball of mung bean filling into the center of each piece of dough, wrap it in the dough, and form it into a ball.
Press the filled dough into a kueh mold to form the traditional shape and pattern. Tap out the formed kueh and place it on a small piece of banana leaf.
Set up a steamer on medium heat. Steam the ang ku kueh for about 10 minutes. After 5 minutes, open the lid briefly to let the steam escape, then continue steaming.
Once steamed, lightly brush the kueh with some vegetable oil to prevent them from drying out.
Allow the ang ku kueh to cool slightly before serving. Enjoy this delightful treat with family and friends.
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 530.6 g | 193% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 145.6 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3276 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
