Ingredients
Filling
- 200 g split mung beans washed and soaked overnight
- 80 g brown sugar
- 1 tbsp oil
- 1/4 tsp salt
Mash
- 150 g dragon fruit mashed
- 150 g pumpkin steamed and mashed
- 150 g purple sweet potato steamed and mashed
Dough (pandan)
- 250 g glutinous rice flour
- 3 tbsp caster sugar
- 2 tbsp oil
- 160 g pandan juice extract
Dough
- 250 g glutinous rice flour
- 3 tbsp caster sugar
- 2 tbsp oil
- 160 g water
- 150 g mash
Instructions
- Drain the soaked mung beans well.
- Steam over high heat for 25 minutes.
- Blend it finely.
- Add in brown sugar, oil and salt. Blend until smooth.
- Shape the filling into 2cm balls and set aside.
Prepare the extract and mash
- Pandan juice extract - Blend the pandan leaves with 200ml of water. Sieve out the fibres and measure out 160g of the pandan juice extract.
- Dragon fruit mash - Deskin the dragon fruit and mash it with a fork.
- Pumpkin mash and purple sweet potato mash - Steam the pumpkin and purple sweet potato over high heat for 15 minutes. - Place the pumpkin and purple sweet potato into separate bowls and mash them with a fork.
Make the dough (pandan)
- In a mixing bow, add glutinous rice flour, pandan juice extact, sugar, and oil.
- Beat the mixture until smooth.
Made the dough (dragon fruit, pumpkin, purple sweet potato)
- In a mixing bowl, add glutinous rice flour, mash, sugar, corn flour, oil and water.
- Beat the mixture until smooth, adding a little more water if the dough is too dry.
Make the ang ku kueh
- Take 3cm ball of dough, flatten it in your palm and wrap the filling inside. Roll the kueh into a ball.
- Dust a bit of glutinous rice flour into the mould, press the kueh firmly into the mould.
- Invert the kueh onto a piece of banana leaf. #Tip: Brush a layer of oil on the banana leaf to avoid the kueh sticking.
Steam the ang ku kueh
- Brush a layer of oil on the surface of each kueh and steam over medium heat for 10-12 minutes.
- Leave to cool and serve.