Name: Yam Ang Ku Kueh
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 12 servings
Cuisine: Asian
Ingredients: 300 g Taro (peeled and sliced); 80 g Fine sugar (for filling); 3 tbsp Vegetable oil; 1 tsp Shallot oil; 250 g Glutinous rice flour; 100 g Purple sweet potato (steamed and mashed); 150 ml Coconut milk; 1 tbsp Fine sugar (for dough); 12 pieces Banana leaves (cut into small squares)

Desserts

Yam Ang Ku Kueh

This exquisite Yam Ang Ku Kueh features a naturally tinted purple skin made from glutinous rice flour and a silky, aromatic taro paste filling. These traditional tortoise-shaped steamed cakes symbolize longevity and good fortune, offering a delightful balance of chewiness and creamy sweetness.

Prep

45m

Cook

25m

Serves

Calories

185kcal

Qty	Ingredient
300 g 300 g	Taro (peeled and sliced)
80 g 80 g	Fine sugar (for filling)
3 tbsp 45 ml	Vegetable oil
1 tsp 5 ml	Shallot oil
250 g 250 g	Glutinous rice flour
100 g 100 g	Purple sweet potato (steamed and mashed)
150 ml 150 ml	Coconut milk
1 tbsp 12 g	Fine sugar (for dough)
12 pieces 12 pcs	Banana leaves (cut into small squares)

2 Method

Step 1. Prepare the filling: Steam the taro slices for 20 minutes until soft. Mash while hot and mix with sugar, oil, and shallot oil. Cook the paste in a non-stick pan over low heat until it thickens and leaves the sides of the pan. Let it cool, then roll into 12 equal balls.

Step 2. Prepare the dough: Mix glutinous rice flour and sugar in a bowl. Add the mashed purple sweet potato. Gradually pour in the coconut milk while kneading until a smooth, pliable dough forms that does not stick to your hands.

Step 3. Divide the dough into 12 equal portions. Flatten one piece of dough, place a taro ball in the center, and wrap the dough around the filling, sealing it tightly.

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.

Step 5. Place each cake on a lightly oiled piece of banana leaf.

Step 6. Steam the cakes over medium-low heat for 8-10 minutes. Do not over-steam or the pattern will blur.

Step 7. Once removed from the steamer, lightly brush the tops with a little vegetable oil to keep them shiny and soft.

·
If the dough is too dry, add coconut milk one teaspoon at a time; if too wet, add a little more flour.
·
Always steam on medium-low heat and open the lid slightly every 3 minutes to release excess steam pressure.
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Mashing the purple sweet potato into the dough provides a natural color and keeps the skin soft even after cooling.
·
Lightly oil the banana leaves to prevent the cakes from sticking.

? FAQ

Can I use store-bought taro paste?

Yes, but ensure it is firm enough to roll into balls. Homemade paste usually has a better texture and flavor control.

How do I store Ang Ku Kueh?

They are best eaten the same day. Store leftovers in an airtight container at room temperature for 24 hours or refrigerate for up to 3 days and re-steam before serving.

Why did my Ang Ku Kueh lose its shape?

This usually happens if the steaming heat is too high or if the dough is too soft/wet.

Can I freeze them?

It is not recommended to freeze the cooked cakes as the texture of the glutinous rice skin changes significantly.