ang ku kueh

Ang Ku Kueh

Ang ku kueh is a steamed glutinous rice flour snack. It can come with sweet filling of mashed mung beans, yam, ground peanuts or shredded coconut.

A well made ang ku kueh should be soft even at room temperature and the skin should not be too thick. The traditional type is made using a mold with the word “寿” and the pattern of a tortoise, which signifies longevity. I bought a plastic mold and tried to make using that but failed spectacularly, likely because the ang ku kueh skin dough I made had a bit too much sweet potatoes. The recipe asked for 110 grams but I used 116 grams instead.

This recipe is fantastic. Just keep to the amount strictly and your ang ku kueh will be perfect.

Ang Ku Kueh (adapted from Kitchen Tigress, who adapted from Cooking for the President cookbook)


  • 160 gram split mung beans
  • 180 ml water
  • 115 grams sugar
  • Large pinch of salt
  • 80 ml rice bran oil
  • 2-3 blades of pandan leaves, washed and tied into a knot.


  • 110 grams orange flesh sweet potatoes
  • 150 grams glutinous rice flour
  • 125 ml water
  • 15 grams red yeast powder
  • 60 grams hot water
  • 2 1/4 tsp rice flour
  • 1 tbsp rice bran oil
  • 2 tsp castor sugar


  • Banana leaves, scalded with hot water to soften and cut slightly larger than the ang ku kueh
  • Rice bran oil, to brush banana leaves and the ang ku kueh

The night before making

  1. Mix glutinous rice flour with 125 ml water. Cover with cling wrap and place in the fridge overnight.


  1. Soak mung beans in water (about an inch above mung beans) for an hour. Rinse and drain twice.
  2. Add mung beans in a pot with 180 ml water and the pandan leaves. Boil on medium high, uncovered, for about 20-25 minutes until mung beans are soft.
  3. Mash mung beans roughly with the back of a spoon. Add in sugar and salt and continue mashing until sugar is dissolved.
  4. Add in oil and mix until combined.
  5. Blend until smooth. I used an immersion blender.
  6. Fry in a saucepan until mung bean paste is thick. I fried it until it no longer sticks to the sides of the pan.
  7. Set aside to cool.
  8. Divide into 20 grams portion.


  1. Mix red yeast powder with 60 grams hot water. Add to a small saucepan, together with rice flour, oil and sugar.
  2. Cook over low heat to make a smooth paste. Set aside to cool.
  3. Boil sweet potatoes with 120 ml water until soft and dry. Mash roughly.
  4. Add red yeast paste and mix well.
  5. Add wet glutinous rice flour and knead until the color of the dough is even.
  6. Divide into 20 grams portion.

Assembly & Cooking

  1. Prepare a steamer with enough water to boil for 30 minutes.
  2. Flatten dough into a disc about 5-6 cm in diameter using the palm of your hand.
  3. Place filling in the center of the dough and wrap, sealing it well. I used my thumb and forefinger to gently push up the dough to cover the filling.
  4. Place ang ku kueh on a lightly oiled banana leave, then onto a plate suitable for steaming.
  5. Start boiling water over high heat. Turn down heat to medium high immediately after putting in plate of ang ku kueh.
  6. Steam for 6 minutes.
  7. Leave to cool.

The color of the ang ku kueh is slightly dark. If you prefer lighter red color, use 10 grams of red yeast powder.

Ang Ku Kueh1

The skin is so soft, even when the ang ku kueh has completely cooled. Super delicious filling! Everyone who tried this loved it. Big thanks to Kitchen Tigress for her well explained steps.

I shall try to buy a wooden mold.


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