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Homemade Ang Ku Kueh
Rated 5.0 stars by 1 users
Category
Dessert
Servings
16 pieces
Prep Time
2 hours
Ingredients
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15g sugar
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250g glutinous rice flour
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30g rice flour
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240g water
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50g vegetable oil
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Red food coloring
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200g crushed peanuts
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80g sugar
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2 tbsp vegetable oil
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100g mung bean, soaked overnight or at least 4 hours
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1 tbsp sugar
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2 tsp salt, or to taste
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1 tbsp fried shallot oil
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3 pandan leaves
Dough
Peanut Filling
Salted Mung Bean FIlling (prepare the night before)
Directions
Dough
In a bowl, knead all ingredients (except colouring) by hand, for 10mins or till it no longer sticks to your hand. If dough is dry, add more oil.
Divide dough into 2 portions.
Add red colouring to 1 portion of dough till desired intensity, and save the other portion for the white ang ku kueh. If unsure of the colour, you may steam a pinch of coloured dough to test.
Cover prepared dough with damp cloth or cling wrap to keep it moist. Set aside.
Peanut Filling
Soak mung beans overnight in water, or at least for 4 hours.
Drain beans and spread mung beans on a plate in a single layer with knotted pandan leaves.
Steam over medium heat for 45mins to 1hr until beans are soft.
Remove beans and discard pandan leaves.
Mash beans till it becomes a smooth paste.
In a pan, heat up some oil over low heat, add mashed beans, salt, and sugar. Add a sprinkle of water if it is too dry.
Stir till it is well mixed and remove from heat.
Recipe Note
This recipe was first published on Families for Life
