How to make Ang Ku Kueh

Best Ang Ku Kueh in Singapore

If you would like to try your hands at making Ang Ku Kueh yourself, the recipe is as follows :

 

Materials :

Ang Ku Kueh mould
Banana leaves, cut into small rectangular pieces

Ingredients for skin:

300g glutinous rice flour
150g sweet potatoes
2 tablespoon of corn oil
2 tablespoon of sugar
1/8 teaspoon of red food colouring
1 cup of warm water

Ingredients for filling:

300g roasted peanuts
150g castor sugar

 

Instructions for making the filling:

Ground the roasted peanuts, then mix it with sugar and some water to make into a paste form. Ready and put it aside.

Instructions for making the skin:

  1. Boil the sweet potatoes for 10-15 minutes. Ensure they are cooked and soft. Mash the sweet potatoes through a wire sieve and set aside.
  2. Mix the red colouring into the cup of warm water.
  3. Pour the glutinous rice flour into a mixing bowl and add mashed sweet potatoes, sugar and corn oil. Mix the ingredients, and add the colouring water slowly, until the dough is formed. Knead the dough well and add more oil to make sure it doesn’t stick. Leave dough aside to settle for 30 minutes.
  4. Take an amount of dough enough to fit into mould and flatten it. Put a small ball of the peanut filling onto the centre of the flatten dough and then pinch and seal the edges to enclose the filling.
  5. Apply oil over the dough and press it into the mould. Turn the mould over and knock it lightly to dislodge the compressed dough. Apply oil on a piece of banana leaf and place the dough on top of it.
  6. Place the prepared Ang Ku Kuehs in a steamer and steam for 10 minutes on high heat.
  7. Remove the Ang Ku Kuehs from the steamer and apply a coat of oil to prevent them from sticking.

 

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