Ang Ku Kueh
Celebrate tradition with **Ang Ku Kueh**, a beloved Southeast Asian delicacy known for its vibrant red hue, chewy glutinous rice skin, and luscious mung bean filling. Perfectly sweetened and infused with creamy coconut milk, the filling is enveloped in a silky, pliable dough, tinted with a touch of red food coloring for its signature look. Skillfully molded into auspicious turtle shell shapes and steamed to perfection atop fragrant banana leaves, this time-honored treat is a feast for both the palate and the eyes. Whether you're crafting these as a festive gift or enjoying them as a nostalgic dessert, Ang Ku Kueh is a labor of love that connects you to the rich heritage of Asian culinary artistry. Make these irresistibly soft and flavorful cakes at home and savor the tradition with every bite!
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Ingredients
- 300 grams glutinous rice flour
- 50 grams sugar
- 3 tablespoons vegetable oil
- 200 milliliters water
- 1 drop red food coloring
- 250 grams mung beans (split and skinless)
- 75 grams sugar (for filling)
- 60 milliliters coconut milk
- 4 pieces banana leaves
Directions
Step 1
Start by preparing the mung bean filling. Rinse the mung beans under cold water and soak them for at least 2 hours, or overnight.
Step 2
Drain the beans and steam them for 30 minutes until soft. Place the steamed mung beans into a food processor and blend into a paste.
Step 3
In a non-stick saucepan, combine the mung bean paste, 75 grams of sugar, and coconut milk. Cook over low heat, stirring constantly until the mixture is thick and can hold its shape. Allow to cool.
Step 4
Once cooled, roll the mung bean filling into 20 small balls, about 15 grams each, and set aside.
Step 5
To make the dough, mix 300 grams of glutinous rice flour and 50 grams of sugar in a mixing bowl.
Step 6
In a separate bowl, mix the water with one drop of red food coloring, vegetable oil, then pour the mixture into the flour. Knead until a smooth dough forms.
Step 7
Divide the dough into 20 portions, approximately 25 grams each. Flatten each portion of dough in the palm of your hand.
Step 8
Place a ball of mung bean filling into the center of each piece of dough, wrap it in the dough, and form it into a ball.
Step 9
Press the filled dough into a kueh mold to form the traditional shape and pattern. Tap out the formed kueh and place it on a small piece of banana leaf.
Step 10
Set up a steamer on medium heat. Steam the ang ku kueh for about 10 minutes. After 5 minutes, open the lid briefly to let the steam escape, then continue steaming.
Step 11
Once steamed, lightly brush the kueh with some vegetable oil to prevent them from drying out.
Step 12
Allow the ang ku kueh to cool slightly before serving. Enjoy this delightful treat with family and friends.
Nutrition Facts
| Serving size | 1379.9 grams (1379.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2826 |
| Total Fat 44.30g | 57% |
| Saturated Fat 6.70g | 34% |
| Polyunsaturated Fat 25.20g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Total Carbohydrate 530.60g | 193% |
| Dietary Fiber 46.90g | 168% |
| Total Sugars 145.60g | |
| Protein 79.50g | 159% |
| Vitamin D 0IU | 0% |
| Calcium 182mg | 14% |
| Iron 13mg | 72% |
| Potassium 3277mg | 70% |
Source of Calories