Dairy-Free Ang Ku Kueh

Discover the delightful charm of Dairy-Free Ang Ku Kueh, a vibrant twist on the traditional Asian delicacy known for its signature red hue and silky texture. This recipe swaps out dairy with creamy coconut milk, creating a plant-based treat that’s perfect for vegan and lactose-intolerant dessert lovers. With a chewy glutinous rice flour shell and a luscious mung bean filling, these handmade delicacies feature a subtle sweetness that pairs beautifully with the aromatic essence of banana leaves. From kneading the vibrant red dough to pressing each piece into elegant decorative molds, this recipe transforms into an interactive cooking experience. Whether you're celebrating special occasions or simply indulging in a nostalgic bite, these steamed delights strike the perfect balance between tradition and innovation. Ready in just two hours, they’re a feast for both the eyes and the palate.

Nutriscore Rating: 76/100

Prep Time:90 mins

Cook Time:30 mins

Total Time:120 mins

Servings: 10

Ingredients

• 250 grams Glutinous rice flour
• 2 tablespoons Sugar
• 200 milliliters Water
• 2 tablespoons Vegetable oil
• 1 teaspoon Red food coloring
• 150 grams Dried mung beans
• 100 milliliters Coconut milk
• 0.25 teaspoon Salt
• 5 sheets Banana leaves

Directions

Step 1

Rinse the mung beans thoroughly and soak them in water for at least 3 hours or overnight.

Step 2

Drain the soaked mung beans, then steam them for 25 minutes until soft.

Step 3

While the beans are steaming, cut the banana leaves into squares approximately 10x10 cm and blanch them in hot water to soften. Pat dry and set aside.

Step 4

In a saucepan, combine the steamed mung beans, coconut milk, and 1 tablespoon of sugar over medium heat. Cook until the mixture thickens. Mash the beans into a smooth paste and set aside to cool.

Step 5

In a large bowl, mix the glutinous rice flour with 1 tablespoon of sugar. Gradually add water and vegetable oil, kneading until a soft dough forms.

Step 6

Add red food coloring to the dough and knead until the color is evenly distributed.

Step 7

Divide the dough into 10 equal portions and shape each portion into a ball.

Step 8

Flatten each ball and place a small spoonful of mung bean filling in the center. Gather the edges to enclose the filling and reshape into a ball.

Step 9

Flatten the filled balls slightly and press them into ang ku kueh molds for decoration. Gently tap the mold to release the kueh.

Step 10

Place each kueh on a piece of banana leaf.

Step 11

Arrange the kueh in a steamer lined with parchment paper, leaving some space between each piece.

Step 12

Steam over medium heat for 10 minutes.

Step 13

Open the steamer lid slightly to release steam and prevent water from dripping onto the kueh. Steam for an additional 5 minutes.

Step 14

Remove from steamer and lightly brush with vegetable oil to prevent sticking.

Step 15

Allow to cool before serving. Enjoy your dairy-free Ang Ku Kueh!

Nutrition Facts

Serving size	(1258.8g)

Amount per serving	% Daily Value*
Calories	1806.6

Total Fat 29.7g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 634.8mg	0%
Total Carbohydrate 330.9g	0%
Dietary Fiber 30.2g	0%
Total Sugars 42.0g
Protein 52.2g	0%

Vitamin D 0IU	0%
Calcium 241.4mg	0%
Iron 11.1mg	0%
Potassium 2047.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.9%

Protein: 11.6%

Carbs: 73.5%