Name: Corn Ang Ku Kueh
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 200 g Glutinous rice flour; 100 g Steamed yellow sweet potato, mashed; 150 ml Thick coconut milk; 1 tbsp Fine sugar; 2 tbsp Vegetable oil; 200 g Sweet corn kernels, blended into a paste; 1 tbsp Cornstarch; 50 g Sugar (for filling); 12 pieces Banana leaves, cut into small rectangles

Desserts

Corn Ang Ku Kueh

These vibrant yellow Ang Ku Kueh are a delightful twist on the traditional tortoise cake, featuring a soft sweet potato-infused glutinous rice skin and a luscious, creamy sweet corn filling. They are perfectly chewy, naturally sweet, and make for an eye-catching snack or dessert.

Prep

45m

Cook

15m

Serves

Calories

280kcal

Qty	Ingredient
200 g 200 g	Glutinous rice flour
100 g 100 g	Steamed yellow sweet potato, mashed
150 ml 150 ml	Thick coconut milk
1 tbsp 15 g	Fine sugar
2 tbsp 30 ml	Vegetable oil
200 g 200 g	Sweet corn kernels, blended into a paste
1 tbsp 10 g	Cornstarch
50 g 50 g	Sugar (for filling)
12 pieces 12 pieces	Banana leaves, cut into small rectangles

2 Method

Step 1. Prepare the filling: Combine the blended corn paste, 50g sugar, and cornstarch in a non-stick pan. Cook over medium-low heat, stirring constantly until it thickens into a paste that leaves the side of the pan. Let it cool and roll into small 15g balls.

Step 2. Make the dough: In a large bowl, mix the mashed sweet potato, glutinous rice flour, and 1 tbsp sugar. Gradually add coconut milk and oil, kneading until a smooth, pliable dough forms. If it is too dry, add a teaspoon of water; if too sticky, add a little flour.

Step 3. Assemble: Divide the dough into 30g portions. Flatten a piece of dough, place a corn filling ball in the center, and wrap the dough around it, sealing the edges.

Step 4. Mold: Dust your Ang Ku Kueh mold with a little glutinous rice flour. Press the filled ball into the mold, then tap it gently to release. Place the molded cake onto a lightly oiled piece of banana leaf.

Step 5. Steam: Arrange the cakes in a steamer. Steam over medium-low heat for 10-12 minutes. Avoid high heat to prevent the cakes from losing their shape.

Step 6. Finish: Once cooked, remove from the steamer and immediately brush the surface of the cakes with a thin layer of vegetable oil to keep them glossy and soft.

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Do not use high heat when steaming, or the cakes will expand too much and lose the intricate mold design.
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Ensure the sweet potato is mashed very finely to get a smooth, lump-free skin.
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Grease the banana leaves well to prevent the kueh from sticking.
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Open the steamer lid every 5 minutes briefly to release excess pressure, which helps maintain the shape.