Sugar-Free Ang Ku Kueh

Delight in the guilt-free indulgence of **Sugar-Free Ang Ku Kueh**, a healthier twist on the traditional Southeast Asian dessert. This recipe replaces refined sugar with natural sweeteners like xylitol or erythritol, creating a delectable treat that’s perfect for those who prefer low-sugar or diabetic-friendly options. The soft, chewy dough made from glutinous rice flour and infused with natural red food coloring wraps around a luscious mung bean filling, rich in earthy sweetness and velvety texture. Aromatic pandan leaves and creamy coconut milk add layers of tropical flavor, while banana leaves provide an authentic touch and help prevent sticking during steaming. With detailed instructions on shaping the kueh using traditional molds and achieving their signature glossy finish, this recipe makes it easy to craft beautifully shaped and flavorful delights. Serve these beautiful, sugar-free Ang Ku Kueh as a snack, dessert, or festive treat to impress family and friends while staying mindful of your sugar intake.

Nutriscore Rating: 71/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 10

Ingredients

• 250 grams Glutinous rice flour
• 50 grams Rice flour
• 200 ml Lukewarm water
• 150 ml Coconut milk
• 1 tablespoon Cooking oil
• 2 leaves, tied into a knot Pandan leaves
• 1 teaspoon Red natural food coloring
• 200 grams Steamed and peeled mung beans
• 2 tablespoons Xylitol or erythritol sweetener
• 0.5 teaspoon Salt
• 10 pieces, cut into 10cm squares Banana leaves

Directions

Step 1

Start by preparing the filling. Blend steamed mung beans until smooth, then cook over medium heat with 1 tablespoon of coconut milk, xylitol, and a pinch of salt. Stir constantly until the mixture thickens. Set aside to cool.

Step 2

In a large bowl, combine glutinous rice flour, rice flour, and salt. Slowly add lukewarm water and mix until a smooth dough forms.

Step 3

Add the red natural food coloring to the dough and continue kneading until the color is evenly distributed.

Step 4

Divide the dough into 10 equal portions and roll them into balls.

Step 5

Flatten each ball and spoon a small portion of the mung bean filling into the center. Carefully wrap the dough around the filling and seal it well.

Step 6

Brush the banana leaf squares with a little oil to prevent sticking. Place each filled dough ball onto an oiled banana leaf square.

Step 7

Using an Ang Ku Kueh mold, press the filled dough ball into the mold to shape it. Tap gently to release it onto the banana leaf.

Step 8

Place a steaming rack in a large pot. Add water to the pot making sure it doesn’t touch the rack.

Step 9

Arrange the Ang Ku Kueh on the rack and cover the pot with a lid.

Step 10

Steam over high heat for about 10 minutes. Open the lid every 3 minutes to allow some steam to escape which helps to retain the kueh’s shape.

Step 11

Once done, brush each kueh with a little oil to prevent sticking and to give them a glossy finish.

Step 12

Let them cool slightly and serve.

Nutrition Facts

Serving size	(1699.9g)

Amount per serving	% Daily Value*
Calories	1344.4

Total Fat 16.3g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1204mg	0%
Total Carbohydrate 279.4g	0%
Dietary Fiber 6.8g	0%
Total Sugars 10.5g
Protein 20.2g	0%

Vitamin D 0IU	0%
Calcium 38.2mg	0%
Iron 1.3mg	0%
Potassium 254.2mg	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: 10.9%

Protein: 6.0%

Carbs: 83.1%