34min 4 ppl
Ang Ku Kueh
61 minutes
4 people
Hardover 60 min or 12+ steps
61 min · 6 steps
Hard: over 60 min or 12+ steps
210 kcalper person
Protein 4g
Carbs 42g
Fats 3g
About this dish
Glutinous rice dough dyed red and pressed into a traditional turtle mould around a sweet filling, steamed on a square of banana leaf.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Banana leavescut into squares and lightly oiled12 pieces
Tins & Jars
- Ready-made red bean pastedivided into 12 balls300 g
Dried Goods
- Glutinous rice flour250 g
- Waterwarm180 ml
Spices & Seasonings
- Red food colouring paste0.25 tsp
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- Mixing bowl
- Kueh mould
- Steamer basket
Method
1
Mix the glutinous rice flour with the warm water, red food colouring paste and vegetable oil into a smooth, soft dough.
Approx. 8 minutes
2
Divide the dough into 12 pieces and flatten each into a disc.
Approx. 10 minutes
3
Wrap each disc around a ball of red bean paste, sealing the edges completely and rolling into a smooth ball.
Approx. 15 minutes
4
Press each ball into a carved mould to imprint the traditional pattern, then release onto a square of oiled banana leaf.
Approx. 12 minutes
5
Arrange the kueh on their banana leaf squares in a steamer and steam over boiling water for 10 minutes until glossy and slightly translucent.
Approx. 10 minutes
6
Lift out carefully and brush lightly with a little vegetable oil to keep them glossy, then leave to cool slightly before serving.
Approx. 6 minutes
