Monday, June 7, 2010

Ang Ku Kueh, glutinous rice steamed cake with sweet filling

My 1st time did “Ang Ku Kueh” but not “Ang” (red) colour but purple, but I love the natural purple from the purple sweet potato, This is a traditional Chinese cake with small oval shape (the usual is in red) with glutinous rice as outer layer and sweet filling inside. See my mom’s Ang Ku Kueh here.


Ang Ku Kueh




Ang Ku Kueh

Before doing this kueh, I called to my mom to check the ingredients, as usual she just agak-agak (estimate) the ingredients. Luckily I remember Reesekitchen made this kuih before, so I use her recipe as reference and incorporate my mom’s recipe. Thanks to Reese for kind sharing.



Ang Ku Kueh

Ang Ku Kueh ( Glutinous rice steamed cake with sweet filling)
(printable recipe)

Sweet Filling
250g mung beans/green beans
140g sugar
3tbsp corn oil

1. Rinse mung beans several times till water run clear, soak in clean water for 1hour or more.
2. Discard the water, place beans on a steaming tray, steam over medium flame for 45mins.
3. While beans still hot, place beans, sugar and oil in a food processor, process till fine.
4. Shape into 10g small ball

Sweet Potato dough
300g sweet potatoes, cut into big pieces
200g glutinous rice flour
1tbsp rice flour
2tbsp sugar
3tbsp corn oil
180ml water

1. Steam sweet potatoes till soft, about 15mins.
2. Use a fork, mashed the cooked sweet potatoes, add in glutinous rice flour, rice flour, sugar, and corn oil, slowly add in water to mix well till soft dough, keep aside and rest 30mins.
3. Shape into 30g small ball

To shape and cook Ang Ku Kueh

1. Grease the “Ang Ku Kueh” mould by brushing some corn oil.
2. Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.
3. Place the ball in the mould, press evenly, then knock out and place on greased banana leaf.
4. Arrange on a steaming tray and steam for 10mins over high flame.

my notes:-
1. Difference sweet potato has difference texture, some is soft and watery, do not add all water at one go, slowly add and knead till a soft dough. If the dough is too soft, then you may add more glutinous rice flour.
2. Keep the balance sweet filling in air-tight container and keep inside the fridge for later usage.

Ang Ku Kueh

My son Desmond would like to present to you this lovely "Ang Ku Kueh"

Ang Ku Kueh


Happy Cooking!!

62 comments:

Jess @ Bakericious said...

Sonia, I love the color of the kueh. Although I prefer the peanut filling than the green bean filling but the pix looks so appetising.

Bakeling said...

Wow , wow ,wow ! It is nice and yummy !

I like mung bean filling !

Bakeling said...

Whose hands ?

Bakeling said...

Alvin asks you to send some here !

Angie's Recipes said...

I have no sweet potato, can I use something else instead?

Kitchen Corner said...

This color ang ku kueh looks pretty! I've not tried out this color before. Thanks for sharing! I'll make it one of this day, cheers!

ai wei said...

lovely, u made this! i love mine fragrant with pandan juice and lots of green beans in it!

Anncoo said...

I love this kueh with any filling in it. Looks perfect!

ReeseKitchen said...

Nice one Sonia, lovely colors..:) I never try with purple sweet potatoes before, cannot find at fresh market. (I seldom go wet market that's why, hee hee).

~Rachel Hei~ said...

Love the natural purple colour, look so nice!

Angie's Recipes said...

Sonia, another question about “Ang Ku Kueh” mould...is it necessary to soak the mould in the oil for days before the first using? And how do you store them?

Quinn said...

It's gorgeous gorgeous gorgeous!!! If you brush the angkoo with a little oil after it is out from the steamer, the patterns will be more obvious.

WyYv said...

Nice! It is perfectly shaped and the color looks great too. It must taste real good as well :)

Honey Bee Sweets said...

Lovely Ang Ku Kueh! You used the traditional wooden mould, very nicely done! ;) You make me want to make some more now, heehee. :D

ICook4Fun said...

These ang ku kueh are so pretty especially the natural color. You did a great job with it. You know how I like eating this? I like to pan-fried it the next day on a non-stick pan :)

Jane Chew said...

just love it! Sonia, u r wonderful!

Sherreen said...

Hi, Can I know how much this recipe yields? Don't wanna end up making too much..

Lyndsey said...

Nice job they look wonderful. I've never had the sweet mung bean filling before.

suhana azlin said...

hey this is one of my fav nyonya kueh! i love those with red bean fillings...seriously yum!

emmm...now its on my must-eat-list when going back to msia (^_^)

divya said...

oh my mouthwatering yar...very nice.looks colorful

Little Inbox said...

This looks absolutely beautiful with harmless natural coloring.

the lacquer spoon said...

Beautiful! The cooking process looks similar with that of traditional Japanese sweets, so I can learn the technique came from China. Very interesting :)

Jeannie said...

Very "sui" your angku:D Can see the patterns very clearly.

Cool Lassi(e) said...

Awesome steamed cakes. I love everything about this..the shapes, the way its moulded and definitely the color..looks amazing! Great job dear!

AhTee said...

hehe...Juz ngam ngam wanna learn dis, thnx for the right timing sharing~
This color nice!!

Barbara said...

These look wonderful, Sonia! (I love your wood mold.) The color of your ang ku kueh from the sweet potato is so pretty and the filling is very interesting. Don't think I have ever tasted it before.

Rachana Kothari said...

This is very new to me and it looks so beautiful and interesting. I love those moulds :-)

jen cheung said...

heyyy!
woah i never tried these before! I'm a chinese too but never really ate these before. wonder how it taste like leh!! really want to try it one day ar! hehe.

jen

Twinkle said...

I had these once at a Chinese New Year party I went to and have always wondered how to make it. Thank you for the recipe, bookmarking )

Yee Er said...

Me too, i prefer natural color and rather use purple or orange sweet potato to make angkoo. Ur angkoo reminds me on how much i curve for angkoo when i was pregnant with my gal, tkx for sharong the recipe.

Little Corner of Mine said...

So pretty and I really love the color! I miss ang ku kuih.

Mary said...

These are really beautiful! The color and the shape are enormously appealing. I hope you are having a great day. Blessings...Mary

Chow and Chatter said...

wow what lovely looking cakes thanks for all your kind comments great to know you Sonia

Rebecca

Sonia (Nasi Lemak Lover) said...

Jess,I also like peanut filling too, will do it next time.

Yan Leng, as usual, I only have one cute model at home, Desmond lor.

Angie, I guess pumkin also work well, and I saw Reese using beetroot. My mom just told me to soak the mould in the water for several hours before use, after used, I wash and wipe dry, dry and store it in normal room temp.

苏联妈妈 said...

i made the same ang ku kuih last week but no time to post it yet. my filing is peanut cos i like peanut.

Sonia (Nasi Lemak Lover) said...

Kitchen corner, do try out soon.

Ai Wei, with pandan, sound good too.

Anncoo, Thanks for stopping by.

Reese, yes, sweet purple is quite hard to find, usually only sell in wet market.

Rachel, yes, I love this natural purple too.

Quinn, Thanks for the tip.

Wywy, Thanks.

Bee Bee, then quickly make some,hehehe

Gert, yes yes, I also pan fry when there is some left over, very nice hor..

Jane, Thanks dear.

Sherreen, aiyah, i totally forgot to count, I think is about 15-20pcs,also depend on the size of your mould, mine is medium size.

Lyndsey, Thanks for stopping by.

Suhana, you also like this kueh ha, try to make your own one day.

divya, Thanks for your lovely comment.

Beachlover's Kitchen said...

wow!! really salut you lor.ang ku kueh also make..You are all rounded cook and baker!! I llike purple sweet potato skin too..beautifully done!!

ps: I notice you use wooden mould,isn't easy to remove? I have hard time remove AKK from wooden mould,prefer plastic one!

Sonia (Nasi Lemak Lover) said...

Little inbox, Thanks for dropping my blog.

the lacquer spoon, yes, very similar to Japanese sweet dessert. Japanese also like to use glutinous rice flour to make dessert.

Jeannie,Thanks dear.

5 Star foodie, Thanks for dropping by and nice to know you.

Cool Lassie, Thanks for your lovely words, dear.

AhTee, really, quickly try out.

Barbara, Thanks for your lovely words, I hope one day you are able to try this out.

Rachana, Thanks dear.

Jen, surprise to know you never try this out, get some from shop and try it out.

Twinkle, happy trying.

Yee Er,you are most welcome.

LCOM, miss it then try it out.

Mary, Thanks dear.

Rebecca, great to know you too.

Sulianmummy, ya, next time I will try peanut filling.

Sonia (Nasi Lemak Lover) said...

Beachlover's kitchen, I have no problem to remove from wooden mould, remember to brush some oil and maybe the texture of the dough also play a part.

elra said...

Oh, how I wish I have the mold for this kueh. Sedap sekali ...

Fresh Local and Best said...

Wow! You have a mold for this glutinous cake. This continues to be one of my favorite all time desserts! I love how soft and chewy the rice dough can be. This looks terrific!

Somewhere in Singapore said...

I loves the colour...

mimid3vils said...

I don't like ang ku kueh lor...maybe because of the filling..

neyeeloh said...

Now then I know mung bean is green bean, been searching high and low for it and no one seems to understand what I've been looking for. Thks for sharing the recipe, like the natural purple color.

tigerfish said...

Long time since I have had Ang Ku Kuih. Your Ang Ku Kuih looks perfect - the shape, color, filling...just everything.

Sarah Naveen said...

new to me..looks amazing !!!

MaryMoh said...

Mmm...my favourite. Yours look perfect. I must make them again, too.

Pei-Lin@Dodol and Mochi said...

Ang koo kuih has been my all-time fave since I was a kid! I love the stickiness, the chew ... And I always go for sweet mung bean paste filling ... not the savory type ...

Yours look beautifully done!

Cheah said...

Wow, I love this kuih, favourite is the pandan flavour skin and also pumpkin flavour. You did a pretty good job, Sonia!

Devaki said...

Dear Sonia - The ang ku kueh is gorgeous! What a beautiful color and it takes me back to my days in Singapore. BTW, I miss Nasi lemak too with tons of ikan bilis :)

LOVE your corner here and will be back for more.

Ciao, Devaki @ weavethousandflavors

Elin said...

Sonia...I have never tried making these ang koo kueh and would love to try it out since seeing yours so well done. Looks delicious too and with the natural color from the sweet potato...so healthy :) Thanks for sharing the recipe. Have added to my to do list which is getting longer now :p

GayathriRaj said...

Hey thats an beautiful one....really nice to visit all the cooking blogs...very innovative and creative....nice recipe....really im unable to resist that it is home made....really good wrk dear...

Meldylocks and Her Three Bears said...

Wow...beautiful ang-kus....I'll certainly bookmark this! ...but dunno when i'll make la...LOLZ....

Colin Woon said...

Purple Ang Ku Kueh looks nice too, still a little "ang" lah...hahaha...

mimimama said...

thanks for sharing this recipe, i tried this today!My 1st attempt, turnout the skin is bit soft, is it bcos of too much water?and it was quite hard to remove it from the mould?any idea why?TQ

Ribbon Clown said...

Hi Sonia, thanks for sharing this recipe.. It was my first time for this kueh and it turned out well.. :D your picture on the method was really helpful..

asmith1877 said...

Hi, Appreciate very much if you can let me know where I can obtain these wooden molds. It will be most helpful. I live in the U.S.A Thks. for the recipe.I will be in Florida next week perhaps there is a place to buy them,?

Aileen

Ton said...

Hihi,

Beautiful creation! The mere look of the food made me salivate. : )
Btw, like asmith1877, I have been sourcing for the wooden mould in malaysia and singapore for some time. Can only find the plastic one....

May I know where can i get the wooden one in Singapore? Thanks, Ton.

Sonia (Nasi Lemak Lover) said...

Aileen and Ton, sorry, I really have no idea which shop selling this in US and Singapore. But I saw Tesco supermarket is selling this mould in
Malaysia, maybe you should check in Tesco at your place if any. Otherwise , do drop me an email, maybe I will help to buy.

Juliana said...

Oh Sonia, these look so pretty, love the flavor and the color of these treats.
Hope you have a wonderful week ahead :-)

jasmine liow said...

i just made this and i love the recipe!!! thank you so much for this awesome recipe! I just did some minor alterations to the mung bean paste by adding more sugar and oil because my family prefers a sweeter filling. <3

Kenny said...

I just made these but i used orange sweet potato so mine were orange. They are very nice.

For those who are asking about the mould, i bought mine on ebay. I live in the UK and there is a seller in the UK that sells them, they ship worldwide. Search for wooden chinese mould.

I'm really glad i found a mould as it is just not the same without it. My mould might have been a small as i ended up with around 30 and alot of leftover filling.

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