Dairy-Free Ang Ku Kueh
Delight in the charm of *Dairy-Free Ang Ku Kueh*, a traditional Asian dessert reimagined without dairy for all to enjoy. These soft, chewy steamed rice cakes, with their striking red hue, are made using naturally aromatic glutinous rice flour and filled with a creamy mung bean paste enriched with coconut milk. Uniquely shaped using decorative molds and presented on fragrant banana leaf squares, this recipe brings an authentic touch to your kitchen. Perfect for celebrations or as a delightful teatime treat, these dairy-free delights are not only eye-catching but also packed with gentle, comforting flavors. Follow this clear step-by-step guide for a nostalgic, allergy-friendly taste of this Southeast Asian classic!
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Recipe Information
Ingredients
- 250 grams Glutinous rice flour
- 2 tablespoons Sugar
- 200 milliliters Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Red food coloring
- 150 grams Dried mung beans
- 100 milliliters Coconut milk
- 0.25 teaspoon Salt
- 5 sheets Banana leaves
Instructions
Rinse the mung beans thoroughly and soak them in water for at least 3 hours or overnight.
Drain the soaked mung beans, then steam them for 25 minutes until soft.
While the beans are steaming, cut the banana leaves into squares approximately 10x10 cm and blanch them in hot water to soften. Pat dry and set aside.
In a saucepan, combine the steamed mung beans, coconut milk, and 1 tablespoon of sugar over medium heat. Cook until the mixture thickens. Mash the beans into a smooth paste and set aside to cool.
In a large bowl, mix the glutinous rice flour with 1 tablespoon of sugar. Gradually add water and vegetable oil, kneading until a soft dough forms.
Add red food coloring to the dough and knead until the color is evenly distributed.
Divide the dough into 10 equal portions and shape each portion into a ball.
Flatten each ball and place a small spoonful of mung bean filling in the center. Gather the edges to enclose the filling and reshape into a ball.
Flatten the filled balls slightly and press them into ang ku kueh molds for decoration. Gently tap the mold to release the kueh.
Place each kueh on a piece of banana leaf.
Arrange the kueh in a steamer lined with parchment paper, leaving some space between each piece.
Steam over medium heat for 10 minutes.
Open the steamer lid slightly to release steam and prevent water from dripping onto the kueh. Steam for an additional 5 minutes.
Remove from steamer and lightly brush with vegetable oil to prevent sticking.
Allow to cool before serving. Enjoy your dairy-free Ang Ku Kueh!
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 330.9 g | 120% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 42.0 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2047 mg | 44% | |
*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.
