Nut-Free Ang Ku Kueh

Delight in the chewy, melt-in-your-mouth goodness of Nut-Free Ang Ku Kueh, a vibrant twist on the beloved traditional Southeast Asian treat. This recipe features a soft, subtly sweet glutinous rice flour dough enriched with mashed sweet potatoes and filled with a creamy mung bean paste delicately infused with the floral aroma of pandan leaves. Perfect for those with nut allergies, this version replaces any nut-based fillings with a nut-free alternative while retaining the signature texture and flavor. Each vibrant kueh, shaped with traditional molds and steamed atop fragrant banana leaves, showcases a beautiful red hue, with an optional hint of food coloring for added vibrancy. Brushed with a light glaze of oil for a glossy finish, these little desserts are ideal for celebrations, gifting, or simply indulging in a nostalgic favorite. Serve them warm or at room temperature to fully savor their delightful soft texture and exquisite taste!

Nutriscore Rating: 69/100

Prep Time:60 mins

Cook Time:50 mins

Total Time:110 mins

Servings: 20

Ingredients

• 300 grams Glutinous rice flour
• 150 grams Sweet potatoes
• 100 grams Sugar
• 100 grams Dark brown sugar
• 150 ml Water
• 100 ml Coconut milk
• 2 tablespoons Oil (vegetable or canola)
• 200 grams Mung beans
• 3 pieces Pandan leaves
• 0 Red food coloring (optional)
• 10 pieces Banana leaves

Directions

Step 1

Peel and cube sweet potatoes. Steam until soft, about 15 minutes, then mash into a smooth puree.

Step 2

In a large bowl, combine mashed sweet potatoes, glutinous rice flour, sugar, and oil. Gradually add water and knead until a smooth and soft dough forms. If using, add red food coloring to achieve the desired shade. Cover and let rest for 30 minutes.

Step 3

Rinse mung beans and soak in water for at least 4 hours or overnight. Drain and steam with pandan leaves until soft (about 25 minutes). Discard leaves.

Step 4

Blend or mash steamed mung beans with coconut milk and dark brown sugar to create a smooth filling. Cook over low heat until mixture thickens further, stirring constantly. Cool and divide into small balls (about 10 grams each).

Step 5

On a clean, flat surface, divide dough into small balls (about 20 grams each). Flatten to form discs.

Step 6

Place mung bean filling in the center of each dough disc. Carefully wrap and seal to form a ball.

Step 7

Press each ball into an Ang Ku Kueh mold, lightly oiled to prevent sticking. Tap to release.

Step 8

Cut banana leaves into small squares and place each molded Ang Ku Kueh onto a square piece.

Step 9

Prepare a steamer with boiling water. Arrange Ang Ku Kueh in the steamer, leaving space between each. Steam over medium heat for 8-10 minutes.

Step 10

Once steamed, brush each Ang Ku Kueh with a little oil to give them a shiny look and prevent sticking. Allow to cool slightly before serving.

Nutrition Facts

Serving size	2134.9 grams (2134.9g)

Amount per serving	% Daily Value*
Calories	2608

Total Fat 43.20g	55%
Saturated Fat 6.20g	31%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 568mg	25%
Total Carbohydrate 515.60g	187%
Dietary Fiber 25.60g	91%
Total Sugars 214.30g
Protein 34.80g	70%

Vitamin D 0IU	0%
Calcium 224mg	17%
Iron 6mg	31%
Potassium 824mg	18%

*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: 15.0%

Protein: 5.4%

Carbs: 79.6%