Sugar-Free Ang Ku Kueh
Delight in the guilt-free sweetness of Sugar-Free Ang Ku Kueh, a healthier twist on the traditional Nyonya delicacy. This vibrant treat features a soft, chewy glutinous rice flour wrapper naturally colored with red food dye, wrapped around a creamy mung bean filling sweetened with xylitol or erythritol instead of sugar. Infused with the subtle aroma of pandan leaves and steamed to perfection on oiled banana leaf squares, these sugar-free kuehs retain their iconic texture and festive appearance while being diabetic-friendly. Perfect for tea time or celebrating special occasions, this recipe ensures that everyone, including those watching their sugar intake, can savor the nostalgic charm of Ang Ku Kueh without compromise.
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Recipe Information
Ingredients
- 250 grams Glutinous rice flour
- 50 grams Rice flour
- 200 ml Lukewarm water
- 150 ml Coconut milk
- 1 tablespoon Cooking oil
- 2 leaves, tied into a knot Pandan leaves
- 1 teaspoon Red natural food coloring
- 200 grams Steamed and peeled mung beans
- 2 tablespoons Xylitol or erythritol sweetener
- 0.5 teaspoon Salt
- 10 pieces, cut into 10cm squares Banana leaves
Instructions
Start by preparing the filling. Blend steamed mung beans until smooth, then cook over medium heat with 1 tablespoon of coconut milk, xylitol, and a pinch of salt. Stir constantly until the mixture thickens. Set aside to cool.
In a large bowl, combine glutinous rice flour, rice flour, and salt. Slowly add lukewarm water and mix until a smooth dough forms.
Add the red natural food coloring to the dough and continue kneading until the color is evenly distributed.
Divide the dough into 10 equal portions and roll them into balls.
Flatten each ball and spoon a small portion of the mung bean filling into the center. Carefully wrap the dough around the filling and seal it well.
Brush the banana leaf squares with a little oil to prevent sticking. Place each filled dough ball onto an oiled banana leaf square.
Using an Ang Ku Kueh mold, press the filled dough ball into the mold to shape it. Tap gently to release it onto the banana leaf.
Place a steaming rack in a large pot. Add water to the pot making sure it doesn’t touch the rack.
Arrange the Ang Ku Kueh on the rack and cover the pot with a lid.
Steam over high heat for about 10 minutes. Open the lid every 3 minutes to allow some steam to escape which helps to retain the kueh’s shape.
Once done, brush each kueh with a little oil to prevent sticking and to give them a glossy finish.
Let them cool slightly and serve.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 279.4 g | 102% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.5 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 254 mg | 5% | |
*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.
