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Angku Kuih

Angku Kuih

The ultimate comfort food, Angku Kuih is a delightful sweet treat wrapped in chewy rice flour skin with a sweet potato filling. Perfect for any occasion, these little cakes bring a taste of tradition and joy to your table. Try making them tonight!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Chinese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 300g Split green bean washed and soaked for 6 hours
  • 200g Fine sugar
  • 4 tablespoons Oil
  • 1/8 teaspoon Wilton orange coloring
  • 200g Wheat starch Tung Mein Fun
  • 150g Water
  • 500g Boiling water
  • 4 tablespoons Sugar
  • 500g Glutinous rice flour
  • 100g Mashed orange color sweet potato
  • 250g Water
  • 120g Cooking oil
  • 1 Banana leaf cut into rectangle to fit the angku mould
  • 3 tablespoons Oil

Equipment

  • Large Pot
  • Mixing Bowl
  • Blender
  • Wooden Spoon

Method
 

  1. Steam the green beans over boiling water for 30-40 minutes until soft. Then blend or mash the green beans until they become a paste.
  2. In a wok, combine the green bean paste, sugar, and oil. Stir over low to medium heat until the mixture thickens and no longer sticks to your hands. Let it cool, then shape into 30 balls, each about 20 g (¾ oz). (The size of the filling will depend on the size of your mold.)
  3. Mix the coloring, wheat starch, and water, stirring until well blended. Add the boiling water and mix until smooth and translucent.
  4. Add the sugar, glutinous rice flour, sweet potatoes, and water gradually. Knead until combined. Slowly add the oil and continue kneading until the mixture is smooth and no longer sticks to your hands.
  5. Lightly grease the banana leaves with oil.
  6. Divide the skin dough into 30 pieces. Flatten each piece to about 1/4 inch thick and wrap the filling inside, then roll into a ball.
  7. Lightly dust the Angku mold with glutinous rice flour. Press the dough ball into the mold and gently knock it out.
  8. Place the Angku on the banana leaf and steam over boiling water for 10 minutes. Brush the surface of the cooked Angku with oil to give it a glossy finish.

Notes

Extra tips or suggestions here.