High Protein Ang Ku Kueh
Elevate your traditional Ang Ku Kueh experience with this High Protein Ang Ku Kueh recipe, a nutritious twist on the beloved Southeast Asian delicacy. Crafted from glutinous rice flour, mashed red sweet potato, and unflavored whey protein powder, this vibrant red snack promises a delightful balance of soft, chewy texture and a satisfying protein boost. Filled with a luscious blend of mung beans and peanut butter, the filling is both creamy and rich, creating a perfect harmony of flavors. Ideal for fitness enthusiasts or anyone looking for a guilt-free treat, these protein-packed delights are steamed to perfection on fragrant banana leaves and finished with a glossy touch of vegetable oil. Whether served as a midday snack or festive dessert, this recipe delivers traditional flavors with a modern, health-conscious upgrade. Perfect for those seeking high-protein snacks, gluten-free desserts, or wholesome indulgences!
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Recipe Information
Ingredients
- 200 grams Glutinous rice flour
- 100 grams Red sweet potato
- 50 grams Whey protein powder, unflavored
- 50 grams Sugar
- 150 ml Water
- 100 grams Peanut butter
- 200 grams Cooked mung beans
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 10 pieces Banana leaves, cut into squares
- 2 drops Red food coloring
Instructions
Peel and steam the sweet potatoes until tender, about 15 minutes. Mash them while hot and let cool slightly.
In a large mixing bowl, combine the glutinous rice flour, whey protein powder, and mashed sweet potatoes.
In a small saucepan, dissolve the sugar in water over medium heat, then add two drops of red food coloring.
Add the colored sugar water to the flour and potato mixture gradually, kneading until a smooth and pliable dough is formed. Cover with a damp cloth and let it rest.
To prepare the filling, blend the cooked mung beans, peanut butter, salt, and one tablespoon of vegetable oil together until smooth and consistent.
Divide the dough and filling each into equal portions, around 40 grams per portion for dough and 20 grams for filling.
Flatten each dough portion and place a filling portion inside. Gently wrap the dough around the filling, sealing it well.
Shape the dough gently using an Ang Ku Kueh mold and place each piece on a square of banana leaf.
Steam the Ang Ku Kueh over medium heat for 8-10 minutes. Ensure the steam is strong to maintain the shape.
After steaming, brush the surface lightly with some vegetable oil to give a glossy finish. Let cool before serving.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 2525 mg | 110% | |
| Total Carbohydrate | 297.4 g | 108% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 71.9 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1765 mg | 38% | |
*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.
