Low Fat Ang Ku Kueh
Indulge in the delicate and guilt-free delight of *Low Fat Ang Ku Kueh*, a healthier twist on the traditional Southeast Asian rice cake. Crafted with orange-fleshed sweet potatoes and glutinous rice flour, this recipe delivers the signature soft and chewy texture while reducing fat content by swapping conventional oils for just a tablespoon of olive oil. Each Kueh is beautifully filled with low-sugar red bean paste and steamed on banana leaves to enhance its authentic aroma. The traditional turtle shell imprint adds a charming touch to these bite-sized treats, perfect for festive occasions or as a wholesome snack. With minimal effort and no compromise on flavor, this recipe is your go-to for a healthier version of a beloved classic.
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Recipe Information
Ingredients
- 250 grams Glutinous rice flour
- 100 grams Sweet potato, orange-fleshed, steamed and mashed
- 160 milliliters Water
- 1 tablespoon Olive oil
- 80 grams Sugar
- 300 grams Red bean paste, low sugar
- 15 pieces Banana leaves, cut into squares
Instructions
In a large bowl, combine the mashed sweet potato with glutinous rice flour.
Gradually add water to the mixture, kneading continuously until a smooth dough forms. The dough should be pliable and not sticky.
Add olive oil to the dough and knead again until evenly incorporated.
Divide the dough into 15 equal portions, rolling each portion into a ball.
Flatten each dough ball into a circular disc using your palms.
Place a teaspoon of low sugar red bean paste in the center of each disc.
Carefully wrap the dough around the filling, pinching the edges to seal completely. Roll gently between your palms to form a smooth ball.
Lightly oil Ang Ku Kueh molds if available, and press each filled dough ball into the mold to imprint the traditional turtle shell pattern.
Place each molded Kueh onto a square of banana leaf.
Steam the Ang Ku Kueh in a preheated steamer on medium heat for 10-12 minutes.
Allow the steam to dissipate before opening the lid to prevent water droplets from marring the surface of the Kueh.
Remove the Ang Ku Kueh from the steamer and let them cool on a wire rack.
Serve once they have cooled to room temperature, or store in an airtight container to retain freshness.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 402.2 g | 146% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 109.8 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 689 mg | 15% | |
*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.
