Name: Sweet Bean Ang Ku Kueh
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 12 servings
Cuisine: Asian
Ingredients: 150 g Peeled split mung beans (soaked for 4 hours); 80 g Granulated sugar (for filling); 2 tbsp Cooking oil (for filling); 250 g Glutinous rice flour; 100 g Steamed and mashed orange sweet potato; 150 ml Hot water; 2 drops Red food coloring; 12 pieces Banana leaves, cut to size and greased

Desserts

Sweet Bean Ang Ku Kueh

Delight in the symbolic beauty of Ang Ku Kueh, a traditional Peranakan steamed glutinous rice cake shaped like a tortoise shell for longevity. These vibrant red treats are filled with a smooth, sweet mung bean paste and boast a signature soft, chewy texture that stays tender for days.

Prep

60m

Cook

40m

Serves

Calories

185kcal

Qty	Ingredient
150 g 150 g	Peeled split mung beans (soaked for 4 hours)
80 g 80 g	Granulated sugar (for filling)
2 tbsp 30 ml	Cooking oil (for filling)
250 g 250 g	Glutinous rice flour
100 g 100 g	Steamed and mashed orange sweet potato
150 ml 150 ml	Hot water
2 drops 2 drops	Red food coloring
12 pieces 12 pieces	Banana leaves, cut to size and greased

2 Method

Step 1. Prepare the filling by steaming soaked mung beans for 30 minutes until soft. Blend the hot beans with sugar and salt until smooth. Heat 2 tbsp oil in a pan and cook the bean paste until it thickens into a pliable ball. Let cool and roll into 15g balls.

Step 2. To make the dough, combine glutinous rice flour, mashed sweet potato, sugar, and oil in a large bowl. Gradually add hot water mixed with red food coloring, kneading until a smooth, non-stick dough forms.

Step 3. Divide the dough into 25g portions. Flatten a portion of dough, place a mung bean ball in the center, and wrap the dough around the filling, pinching to seal.

Step 4. Lightly dust an Ang Ku Kueh mold with flour. Press the filled dough ball into the mold, then gently tap the mold on the counter to release the cake. Place the cake on a greased piece of banana leaf.

Step 5. Arrange cakes in a steamer. Steam on medium-low heat for 10-12 minutes. Avoid high heat as it will cause the cake to lose its shape and pattern.

Step 6. Once cooked, immediately brush the surface of the hot cakes with a thin layer of oil to prevent them from drying out and sticking together.

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Use orange sweet potato in the dough to ensure the skin remains soft even after the cakes have cooled.
·
Do not steam over high heat; a gentle steam prevents the tortoise shell pattern from blurring.
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Briefly open the steamer lid every 5 minutes to release excess pressure, which helps maintain the defined shape.
·
Lightly oil your hands when shaping the dough to prevent sticking.