Vegan Ang Ku Kueh

Experience the delightful tradition of "Vegan Ang Ku Kueh," a plant-based spin on the beloved Southeast Asian treat. This recipe preserves the signature soft, chewy glutinous rice flour skin while encasing a luscious filling of sweet mung bean paste, made velvety smooth with coconut milk and a touch of salt for balance. Colored naturally vibrant red with food coloring to symbolize good fortune, these steamed delights are crafted on aromatic banana leaves for an added layer of authenticity. Perfectly portioned into bite-sized pieces, they're shaped using traditional Ang Ku Kueh molds or by hand for a rustic touch. With step-by-step instructions that make it beginner-friendly, this recipe offers a vegan, dairy-free, and egg-free celebration of heritage ideal for festive occasions or a charming afternoon snack.

Nutriscore Rating: 78/100

Prep Time:60 mins

Cook Time:40 mins

Total Time:100 mins

Servings: 10

Ingredients

• 200 g Glutinous rice flour
• 150 ml Water
• 50 g Sugar
• 2 tbsp Vegetable oil
• 0.5 tsp Red food coloring
• 200 g Dried mung beans
• 100 ml Coconut milk
• 0.25 tsp Salt
• 4 leaves Banana leaves

Directions

Step 1

Soak the mung beans in water for at least 4 hours or overnight.

Step 2

Drain the mung beans, then steam them for 40 minutes until soft and tender.

Step 3

In a blender, blend the steamed beans with coconut milk, 25g sugar, and salt until smooth.

Step 4

Transfer the mung bean mixture to a pan, cook over low heat, stirring continuously until it forms a thick, dry paste. Let cool.

Step 5

Divide and shape the mung bean paste into 10 balls of equal size, then set aside.

Step 6

In a bowl, mix the glutinous rice flour and remaining 25g sugar.

Step 7

Add water and vegetable oil to the dry ingredients, knead until a smooth dough forms.

Step 8

Add red food coloring to the dough, kneading until the color is evenly distributed.

Step 9

Divide the dough into 10 equal pieces, rolling each piece into a ball.

Step 10

Flatten each dough ball and wrap it around a mung bean ball. Seal and shape with an Ang Ku Kueh mold if available.

Step 11

Cut banana leaves into 10 circles (about 8cm diameter) and lightly grease them with oil.

Step 12

Place each shaped dough on a banana leaf circle and steam over medium heat for 10 minutes.

Step 13

Lift the cover of the steamer every 3 minutes to release steam, ensuring the leaves stay green.

Step 14

Remove the Ang Ku Kueh from the steamer and let them cool slightly before serving.

Nutrition Facts

Serving size	(1132.3g)

Amount per serving	% Daily Value*
Calories	1894.5

Total Fat 30.1g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 641.1mg	0%
Total Carbohydrate 346.6g	0%
Dietary Fiber 37.2g	0%
Total Sugars 70.1g
Protein 61g	0%

Vitamin D 0IU	0%
Calcium 299.6mg	0%
Iron 14.2mg	0%
Potassium 2653mg	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: 14.2%

Protein: 12.8%

Carbs: 72.9%