Nut-Free Ang Ku Kueh
Delight in the chewy, melt-in-your-mouth goodness of Nut-Free Ang Ku Kueh, a vibrant twist on the beloved traditional Southeast Asian treat. This recipe features a soft, subtly sweet glutinous rice flour dough enriched with mashed sweet potatoes and filled with a creamy mung bean paste delicately infused with the floral aroma of pandan leaves. Perfect for those with nut allergies, this version replaces any nut-based fillings with a nut-free alternative while retaining the signature texture and flavor. Each vibrant kueh, shaped with traditional molds and steamed atop fragrant banana leaves, showcases a beautiful red hue, with an optional hint of food coloring for added vibrancy. Brushed with a light glaze of oil for a glossy finish, these little desserts are ideal for celebrations, gifting, or simply indulging in a nostalgic favorite. Serve them warm or at room temperature to fully savor their delightful soft texture and exquisite taste!
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Ingredients
- 300 grams Glutinous rice flour
- 150 grams Sweet potatoes
- 100 grams Sugar
- 100 grams Dark brown sugar
- 150 ml Water
- 100 ml Coconut milk
- 2 tablespoons Oil (vegetable or canola)
- 200 grams Mung beans
- 3 pieces Pandan leaves
- 0 Red food coloring (optional)
- 10 pieces Banana leaves
Directions
Step 1
Peel and cube sweet potatoes. Steam until soft, about 15 minutes, then mash into a smooth puree.
Step 2
In a large bowl, combine mashed sweet potatoes, glutinous rice flour, sugar, and oil. Gradually add water and knead until a smooth and soft dough forms. If using, add red food coloring to achieve the desired shade. Cover and let rest for 30 minutes.
Step 3
Rinse mung beans and soak in water for at least 4 hours or overnight. Drain and steam with pandan leaves until soft (about 25 minutes). Discard leaves.
Step 4
Blend or mash steamed mung beans with coconut milk and dark brown sugar to create a smooth filling. Cook over low heat until mixture thickens further, stirring constantly. Cool and divide into small balls (about 10 grams each).
Step 5
On a clean, flat surface, divide dough into small balls (about 20 grams each). Flatten to form discs.
Step 6
Place mung bean filling in the center of each dough disc. Carefully wrap and seal to form a ball.
Step 7
Press each ball into an Ang Ku Kueh mold, lightly oiled to prevent sticking. Tap to release.
Step 8
Cut banana leaves into small squares and place each molded Ang Ku Kueh onto a square piece.
Step 9
Prepare a steamer with boiling water. Arrange Ang Ku Kueh in the steamer, leaving space between each. Steam over medium heat for 8-10 minutes.
Step 10
Once steamed, brush each Ang Ku Kueh with a little oil to give them a shiny look and prevent sticking. Allow to cool slightly before serving.
Nutrition Facts
| Serving size | (2134.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2608.0 |
| Total Fat 43.2g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 0mg | 0% |
| Sodium 568.1mg | 0% |
| Total Carbohydrate 515.6g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 214.3g | |
| Protein 34.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 224.1mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 824mg | 0% |
Source of Calories