Soy-Free Ang Ku Kueh
Delight in a modern twist on tradition with this Soy-Free Ang Ku Kueh recipe, a vibrant, chewy pastry that’s a feast for both the eyes and the palate. Featuring a naturally sweet mung bean filling cooked with creamy coconut milk and aromatic pandan leaves, this recipe masterfully eliminates soy while retaining the essence of this beloved Southeast Asian delicacy. The soft, glutinous rice flour dough is delicately tinted with a drop of red food coloring and carefully shaped using traditional moulds or by hand, giving it that signature turtle-shell pattern that symbolizes longevity and good fortune. Steamed to perfection on fragrant banana leaves, each piece glistens beautifully when brushed with a touch of oil. Perfect for celebrations, tea-time treats, or gifting, these soy-free Ang Ku Kueh are a stunning and allergen-friendly homage to a time-honored classic.
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Recipe Information
Ingredients
- 200 g Glutinous rice flour
- 20 g Rice flour
- 130 ml Water
- 30 ml Vegetable oil
- 50 g Sugar
- 1 drop Red food coloring
- 150 g Split mung beans
- 1 tsp Salt
- 2 Pandan leaves
- 100 ml Coconut milk
- 1 large Banana leaves
Instructions
Rinse the split mung beans under running water until the water runs clear. Soak them in water for at least 1 hour.
Drain the mung beans and steam them with the pandan leaves for about 30 minutes or until they are soft.
Transfer the steamed mung beans to a bowl, add 30g of sugar, and mash until it forms a smooth paste.
In a pan over medium heat, cook the mung bean paste with coconut milk and a pinch of salt, stirring continuously until it thickens. Set aside to cool.
In a mixing bowl, combine glutinous rice flour, rice flour, 20g of sugar, water, vegetable oil, and red food coloring. Knead into a smooth dough. Allow it to rest for 15 minutes.
Divide the mung bean paste into 12 small balls and set aside.
Divide the dough into 12 equal pieces. Flatten each piece of dough, place a ball of mung bean paste in the center, and wrap the dough around it, sealing the edges.
Shape each piece into an oval or use an Ang Ku Kueh mould dusted with a bit of glutinous rice flour to imprint patterns onto each piece.
Cut the banana leaves into squares slightly larger than the kueh and lightly grease them.
Place each kueh on a banana leaf piece.
Prepare a steamer and bring water to a boil. Steam the kueh for about 10 minutes over medium-high heat.
Once done, remove the steamer lid carefully to prevent water from dripping onto the kueh. Brush them lightly with oil to keep them moist and shiny.
Allow the Soy-Free Ang Ku Kueh to cool slightly before serving.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 331.0 g | 120% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 66.8 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2043 mg | 43% | |
*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.
