Name: Salted Mung Bean Ang Ku Kueh
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 12 servings
Cuisine: Asian
Ingredients: 150 g Split peeled mung beans; 250 g Glutinous rice flour; 20 g Rice flour; 50 g Sugar (for filling); 0.5 tsp Fine salt; 0.25 tsp White pepper; 3 tbsp Shallot oil; 1 tbsp Fried shallots; 160 ml Hot water; 3 drops Red food coloring; 2 large sheets Banana leaves

Desserts

Salted Mung Bean Ang Ku Kueh

Experience the nostalgic delight of these vibrant red tortoise-shaped cakes, featuring a perfectly chewy glutinous rice skin and a rich, savory-sweet salted mung bean filling. These auspicious Nyonya treats offer a sophisticated balance of flavors and textures that are as beautiful to look at as they are to eat.

Prep

60m

Cook

45m

Serves

Calories

185kcal

Qty	Ingredient
150 g 150 g	Split peeled mung beans
250 g 250 g	Glutinous rice flour
20 g 20 g	Rice flour
50 g 50 g	Sugar (for filling)
0.5 tsp 3 g	Fine salt
0.25 tsp 0.5 g	White pepper
3 tbsp 45 ml	Shallot oil
1 tbsp 5 g	Fried shallots
160 ml 160 ml	Hot water
3 drops 3 drops	Red food coloring
2 large sheets 2 sheets	Banana leaves

2 Method

Step 1. Soak split mung beans for at least 2 hours. Drain and steam for 30 minutes until soft. Mash the beans while hot.

Step 2. In a pan, combine mashed beans, sugar, salt, pepper, fried shallots, and 1 tablespoon of shallot oil. Stir over low heat until the mixture forms a paste that doesn't stick to the pan. Cool and roll into 12 equal-sized balls.

Step 3. Prepare the skin: Mix glutinous rice flour, rice flour, and 1 tablespoon of sugar in a bowl. Add red food coloring to the hot water. Gradually pour the hot water into the flour mixture, stirring with a spatula.

Step 4. Add 2 tablespoons of shallot oil and knead into a smooth, pliable dough. Divide into 12 balls.

Step 5. Flatten a dough ball, place a filling ball in the center, and wrap the dough around it. Seal the edges carefully.

Step 6. Lightly dust an Ang Ku Kueh mold with glutinous rice flour. Press the dough ball into the mold, then gently tap the mold to release the cake.

Step 7. Place each cake on a small piece of oiled banana leaf. Steam over medium-low heat for 8-10 minutes. Lift the steamer lid every 3 minutes to release excess pressure (this keeps the pattern sharp).

Step 8. Immediately after steaming, brush the tops of the cakes with a little shallot oil to prevent them from drying out and sticking together.

·
Do not use high heat when steaming, or the cakes will expand too much and lose their tortoise shell pattern.
·
Ensure the water for the dough is very hot to partially cook the flour, which makes the dough more elastic.
·
Wipe the banana leaves with oil before placing the cakes to ensure they don't stick after steaming.
·
If the dough feels too dry, add a few drops of warm water; if too sticky, add a pinch of glutinous rice flour.

? FAQ

Why did my Ang Ku Kueh lose its shape after steaming?

This usually happens if the steamer heat is too high or if you didn't vent the steam by opening the lid occasionally. High pressure causes the dough to puff up and blur the pattern.

How long do these stay fresh?

They are best eaten on the day they are made. However, you can store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Re-steam for 2-3 minutes before serving.

Can I use natural coloring?

Yes, you can use beetroot juice or dragon fruit juice for red/pink, or pandan juice for green, but adjust the water ratio accordingly.

What if I don't have an Ang Ku Kueh mold?

You can shape them by hand into rounds or ovals, though you won't have the traditional tortoise design.