Rainbow Ang Ku Kueh
Servings Prep Time
8pieces 60minutes
Cook Time
12minutes
Servings Prep Time
8pieces 60minutes
Cook Time
12minutes
Ingredients
Filling
  • 200g split mung beanswashed and soaked overnight
  • 80g brown sugar
  • 1tbsp oil
  • 1/4tsp salt
Mash
  • 150g dragon fruitmashed
  • 150g pumpkinsteamed and mashed
  • 150g purple sweet potatosteamed and mashed
Dough (pandan)
  • 250g glutinous rice flour
  • 3tbsp caster sugar
  • 2tbsp oil
  • 160g pandan juice extract
Dough
  • 250g glutinous rice flour
  • 3tbsp caster sugar
  • 2tbsp oil
  • 160g water
  • 150g mash
Instructions
  1. Drain the soaked mung beans well.
  2. Steam over high heat for 25 minutes.
  3. Blend it finely.
  4. Add in brown sugar, oil and salt. Blend until smooth.
  5. Shape the filling into 2cm balls and set aside.
Prepare the extract and mash
  1. Pandan juice extract - Blend the pandan leaves with 200ml of water. Sieve out the fibres and measure out 160g of the pandan juice extract.
  2. Dragon fruit mash - Deskin the dragon fruit and mash it with a fork.
  3. 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)
  1. In a mixing bow, add glutinous rice flour, pandan juice extact, sugar, corn flour and oil.
  2. Beat the mixture until smooth.
Made the dough (dragon fruit, pumpkin, purple sweet potato)
  1. In a mixing bowl, add glutinous rice flour, mash, sugar, corn flour, oil and water.
  2. Beat the mixture until smooth, adding a little more water if the dough is too dry.
Make the ang ku kueh
  1. Take 3cm ball of dough, flatten it in your palm and wrap the filling inside. Roll the kueh into a ball.
  2. Dust a bit of glutinous rice flour into the mould, press the kueh firmly into the mould.
  3. 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
  1. Brush a layer of oil on the surface of each kueh and steam over medium heat for 10-12 minutes.
  2. Leave to cool and serve.