Nut-Free Ang Ku Kueh
Delight in the vibrant flavors and textures of Nut-Free Ang Ku Kueh—an allergen-friendly twist on the traditional Asian delicacy. Crafted from glutinous rice flour and sweet potato, this recipe replaces nut-based fillings with a creamy and aromatic mung bean mixture infused with coconut milk and pandan leaves. The dough, delicately tinted with optional red food coloring for the signature appearance, is shaped into intricate molds and steamed atop banana leaves for that authentic touch. Perfect for celebrations or as a unique everyday treat, this recipe is ideal for those seeking nut-free desserts without compromising on taste or tradition.
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Recipe Information
Ingredients
- 300 grams Glutinous rice flour
- 150 grams Sweet potatoes
- 100 grams Sugar
- 100 grams Dark brown sugar
- 150 ml Water
- 100 ml Coconut milk
- 2 tablespoons Oil (vegetable or canola)
- 200 grams Mung beans
- 3 pieces Pandan leaves
- Red food coloring (optional)
- 10 pieces Banana leaves
Instructions
Peel and cube sweet potatoes. Steam until soft, about 15 minutes, then mash into a smooth puree.
In a large bowl, combine mashed sweet potatoes, glutinous rice flour, sugar, and oil. Gradually add water and knead until a smooth and soft dough forms. If using, add red food coloring to achieve the desired shade. Cover and let rest for 30 minutes.
Rinse mung beans and soak in water for at least 4 hours or overnight. Drain and steam with pandan leaves until soft (about 25 minutes). Discard leaves.
Blend or mash steamed mung beans with coconut milk and dark brown sugar to create a smooth filling. Cook over low heat until mixture thickens further, stirring constantly. Cool and divide into small balls (about 10 grams each).
On a clean, flat surface, divide dough into small balls (about 20 grams each). Flatten to form discs.
Place mung bean filling in the center of each dough disc. Carefully wrap and seal to form a ball.
Press each ball into an Ang Ku Kueh mold, lightly oiled to prevent sticking. Tap to release.
Cut banana leaves into small squares and place each molded Ang Ku Kueh onto a square piece.
Prepare a steamer with boiling water. Arrange Ang Ku Kueh in the steamer, leaving space between each. Steam over medium heat for 8-10 minutes.
Once steamed, brush each Ang Ku Kueh with a little oil to give them a shiny look and prevent sticking. Allow to cool slightly before serving.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 515.6 g | 187% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 214.3 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 824 mg | 18% | |
*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.
