Gluten-Free Ang Ku Kueh

Delight in the vibrant flavors of tradition with this Gluten-Free Ang Ku Kueh recipe, a modern twist on a beloved classic. Made with naturally gluten-free glutinous rice flour and enhanced by the creamy richness of coconut milk and sweet mashed potatoes, these festive Chinese pastries are both soft and chewy. Filled with a luscious red bean or mung bean paste and dyed a signature red using natural food coloring, each kueh carries a beautiful imprint from the Ang Ku Kueh mold, symbolizing good luck and prosperity. Infused with the subtle aroma of pandan leaves, these steamed treats are not only gluten-free but also a feast for the senses. Perfect for celebrations or as an afternoon tea snack, this recipe ensures that everyone, including those with gluten sensitivities, can enjoy this traditional delicacy.

Nutriscore Rating: 64/100

Prep Time:60 mins

Cook Time:45 mins

Total Time:105 mins

Servings: 10

Ingredients

• 300 grams Glutinous rice flour
• 150 grams Sweet potato
• 80 grams Sugar
• 150 ml Coconut milk
• 50 ml Vegetable oil
• 1 teaspoon Salt
• 2 leaves Pandan leaves
• 250 grams Red bean paste (or mung bean paste)
• 10 drops Red food coloring

Directions

Step 1

Steam the sweet potato until soft, about 20 minutes. Mash it until smooth and set aside.

Step 2

In a large mixing bowl, combine glutinous rice flour, sugar, salt, and mashed sweet potato.

Step 3

Heat the coconut milk and pandan leaves in a saucepan over low heat until just simmering. Remove the pandan leaves.

Step 4

Gradually add the warm coconut milk to the flour mixture, followed by the vegetable oil. Mix until a smooth dough forms.

Step 5

Add red food coloring to the dough and knead until the color is evenly distributed.

Step 6

Divide the dough into 10 equal portions. Flatten each portion into a small disc.

Step 7

Place a spoonful of red bean paste into the center of each disc. Fold and gently seal the edges, shaping each into an oval and place it into a greased Ang Ku Kueh mold. Press gently to imprint the design.

Step 8

Line a steamer with lightly greased banana leaves or parchment paper. Arrange the Ang Ku Kueh in the steamer, leaving space between each.

Step 9

Steam the pastries over medium heat for about 10-12 minutes or until the skins are shiny and firm.

Step 10

Carefully remove from the steamer and let cool. The Ang Ku Kueh are best enjoyed at room temperature.

Nutrition Facts

Serving size	986.8 grams (986.8g)

Amount per serving	% Daily Value*
Calories	2779

Total Fat 54.20g	69%
Saturated Fat 8.70g	43%
Polyunsaturated Fat 30.30g
Cholesterol 5mg	2%
Sodium 2678mg	116%
Total Carbohydrate 511.10g	186%
Dietary Fiber 23.00g	82%
Total Sugars 198.50g
Protein 34.00g	68%

Vitamin D 0IU	0%
Calcium 154mg	12%
Iron 7mg	41%
Potassium 1320mg	28%

*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.

Source of Calories

Fat: 18.3%

Protein: 5.1%

Carbs: 76.6%