Name: Coconut Ang Ku Kueh
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 12 servings
Cuisine: Asian
Ingredients: 1.5 cups Fresh grated coconut (white part only); 0.5 cup Gula Melaka (Palm Sugar), chopped; 2 pieces Pandan leaves, knotted; 2 cups Glutinous rice flour; 0.5 cup Orange sweet potato, steamed and mashed; 0.75 cup Coconut milk; 2 tbsp Vegetable oil; 0.25 tsp Red food coloring; 12 pieces Banana leaves, cut into small rectangles

Desserts

Coconut Ang Ku Kueh

These vibrant, tortoise-shaped delicacies feature a soft and chewy glutinous rice skin naturally softened with sweet potato, encasing a succulent, palm sugar-infused grated coconut center. A beloved Nyonya classic, they are as beautiful to look at as they are delicious to eat.

Prep

45m

Cook

15m

Serves

Calories

185kcal

Qty	Ingredient
1.5 cups 150 g	Fresh grated coconut (white part only)
0.5 cup 80 g	Gula Melaka (Palm Sugar), chopped
2 pieces 2 pieces	Pandan leaves, knotted
2 cups 250 g	Glutinous rice flour
0.5 cup 100 g	Orange sweet potato, steamed and mashed
0.75 cup 180 ml	Coconut milk
2 tbsp 30 ml	Vegetable oil
0.25 tsp 1 ml	Red food coloring
12 pieces 12 pieces	Banana leaves, cut into small rectangles

2 Method

Step 1. Prepare the filling: In a pan, melt Gula Melaka with 2 tablespoons of water and pandan leaves over medium heat. Add grated coconut and stir-fry until the mixture is fragrant and slightly dry. Remove pandan leaves and let the filling cool completely before rolling into 12 small balls.

Step 2. Prepare the dough: In a large bowl, combine glutinous rice flour, mashed sweet potato, sugar, and oil. Gradually add warm coconut milk mixed with red food coloring. Knead until a smooth, non-stick dough forms.

Step 3. Divide the dough: Portion the dough into 12 equal balls (approximately 35-40g each).

Step 4. Assemble: Flatten a piece of dough, place a coconut ball in the center, and wrap the dough around the filling, sealing it tightly.

Step 5. Mold: Dust the Ang Ku Kueh mold lightly with flour or oil. Press the filled ball into the mold, then gently knock the mold against the table to release the cake. Place the cake on a lightly oiled banana leaf.

Step 6. Steam: Arrange the cakes in a steamer. Steam on medium-low heat for 10-12 minutes. Avoid high heat to prevent the cakes from losing their shape.

Step 7. Finish: Remove from steamer and immediately brush the surface with a thin layer of vegetable oil to keep them glossy and soft.

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Always use medium-low heat for steaming; high heat causes the dough to expand too much and blur the intricate mold design.
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The sweet potato is the secret to a soft skin that stays tender even after the kueh has cooled.
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Make sure the coconut filling is completely cold before stuffing to prevent the dough from tearing.
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Lightly oil the banana leaves to ensure the kueh doesn't stick after steaming.