Vegan Ang Ku Kueh
Delight in the exquisite charm of Vegan Ang Ku Kueh, a plant-based twist on the beloved traditional Asian pastry. This vibrant dessert features a soft, glutinous rice flour skin infused with natural red coloring, enveloping a creamy mung bean and coconut milk filling that's both indulgent and nutritious. Perfectly steamed atop aromatic banana leaves, these treats are shaped into auspicious tortoise designs, symbolizing longevity and good fortune. Crafted without animal products, this vegan variation stays true to tradition while catering to modern dietary preferences. Whether you're celebrating a special occasion or savoring a sweet snack, these bite-sized delicacies promise an irresistible combination of flavor, texture, and heritage. Ideal for serving at festivals or as a unique dessert centerpiece, Vegan Ang Ku Kueh brings cultural authenticity and plant-based goodness into every bite.
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Recipe Information
Ingredients
- 200 g Glutinous rice flour
- 150 ml Water
- 50 g Sugar
- 2 tbsp Vegetable oil
- 0.5 tsp Red food coloring
- 200 g Dried mung beans
- 100 ml Coconut milk
- 0.25 tsp Salt
- 4 leaves Banana leaves
Instructions
Soak the mung beans in water for at least 4 hours or overnight.
Drain the mung beans, then steam them for 40 minutes until soft and tender.
In a blender, blend the steamed beans with coconut milk, 25g sugar, and salt until smooth.
Transfer the mung bean mixture to a pan, cook over low heat, stirring continuously until it forms a thick, dry paste. Let cool.
Divide and shape the mung bean paste into 10 balls of equal size, then set aside.
In a bowl, mix the glutinous rice flour and remaining 25g sugar.
Add water and vegetable oil to the dry ingredients, knead until a smooth dough forms.
Add red food coloring to the dough, kneading until the color is evenly distributed.
Divide the dough into 10 equal pieces, rolling each piece into a ball.
Flatten each dough ball and wrap it around a mung bean ball. Seal and shape with an Ang Ku Kueh mold if available.
Cut banana leaves into 10 circles (about 8cm diameter) and lightly grease them with oil.
Place each shaped dough on a banana leaf circle and steam over medium heat for 10 minutes.
Lift the cover of the steamer every 3 minutes to release steam, ensuring the leaves stay green.
Remove the Ang Ku Kueh from the steamer and let them cool slightly before serving.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 350.8 g | 128% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 70.7 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2793 mg | 59% | |
*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.
