Name: Cempedak Ang Ku Kueh
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 12 servings
Cuisine: Asian
Ingredients: 250 g Glutinous rice flour; 100 g Mashed orange sweet potato; 150 ml Coconut milk (warmed); 2 tbsp Vegetable oil; 1 tbsp Fine sugar; 200 g Fresh cempedak flesh (pitted and pureed); 150 g Split mung bean paste (prepared); 12 pieces Banana leaves

Desserts

Cempedak Ang Ku Kueh

Experience the fusion of traditional chewy glutinous rice skin with the intense, honey-like sweetness of ripe cempedak fruit. These vibrant golden cakes are a luxurious twist on a beloved Peranakan classic, offering a unique aromatic burst in every bite.

Prep

60m

Cook

20m

Serves

Calories

185kcal

Qty	Ingredient
250 g 250 g	Glutinous rice flour
100 g 100 g	Mashed orange sweet potato
150 ml 150 ml	Coconut milk (warmed)
2 tbsp 30 ml	Vegetable oil
1 tbsp 12 g	Fine sugar
200 g 200 g	Fresh cempedak flesh (pitted and pureed)
150 g 150 g	Split mung bean paste (prepared)
12 pieces 12 pieces	Banana leaves

2 Method

Step 1. Prepare the filling by mixing the cempedak puree with the mung bean paste in a non-stick pan. Cook over low heat for 5-8 minutes until thickened. Let it cool completely and roll into 15g balls.

Step 2. To make the dough, combine glutinous rice flour, sugar, and mashed sweet potato in a large bowl.

Step 3. Gradually add the warm coconut milk and oil, kneading until a soft, smooth, and pliable dough forms. If too dry, add a teaspoon of water; if too sticky, add a little flour.

Step 4. Divide the dough into 25g portions and roll them into balls.

Step 5. Flatten a dough ball, place a cempedak filling ball in the center, and wrap the dough around it, sealing tightly.

Step 6. Lightly dust an Ang Ku Kueh mold with flour or grease with oil. Press the filled dough into the mold and gently knock it out onto a piece of oiled banana leaf.

Step 7. Arrange the cakes in a steamer and steam over medium-low heat for 10-12 minutes. Open the steamer lid every 5 minutes to release excess steam and prevent the cakes from losing their shape.

Step 8. Once cooked, remove from the steamer and immediately brush the surface with a thin layer of vegetable oil for a glossy finish.

·
Do not use high heat when steaming, or the kueh will lose its intricate tortoise design and flatten out.
·
Using mashed sweet potato in the dough keeps the skin soft even after the kueh has cooled down.
·
Ensure the cempedak filling is chilled before wrapping to make it easier to handle.
·
Lightly oiling the banana leaves prevents the sticky glutinous rice from clinging to the leaf.

? FAQ

Can I use jackfruit instead of cempedak?

Yes, jackfruit (nangka) is a great substitute, though cempedak has a stronger aroma and softer texture.

How long do these stay fresh?

They are best eaten the same day but can be stored in an airtight container for 2 days at room temperature or refrigerated for 5 days. Re-steam for 2-3 minutes before serving.

Why did my kueh skin crack?

The dough might be too dry. Add a tiny bit of warm coconut milk or water to the dough next time to ensure it is soft and elastic.

Do I need a wooden mold?

Traditional wooden molds are great, but plastic molds are also common and often easier to release the dough from.