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Ang ku kueh
  • Ang Ku kueh 
  • Skin: 
  • 300gm glutanious flour 
  • 1 tbsp rice flour (a must) 
  • 200gm sweet potatoes 
  • Water 
  • Knead till well. Then make into balls. Cover with cloth, not to dry the dough 
  • Fillings: 
  • 200gm mung beans soak overnite 
  • Drain dry n steam for 15-20 minutes 
  • After steaming, blend with 2tbsp oil n 150gm of sugar. Blend to paste. Let it cool down, then make into balls. 
  • Get a wooden mould, dust with lots of glutanious flour. Then  use the skin ball, poke a hole in the center n make a well. Chuck the mung beans ball inside. Cover well. Put it into the wooden mould n press against the mould. Make sure u press the side too. Then push the side a bit to leave the mould. Knock the mould against a thick cloth onto ur working too, not to break ur mould n scratch ur table top. Oil the banana leaves. Put the ang Ku kueh on it. 
  • Steam at high fire for 8- 10 minutes. After steam, brush the kueh with oil. 
  • Mould dust with lots of pulut flour after every use.