Mung Bean Ang Ku Kueh (Steamed Glutinous Rice Cake with Mung Bean Paste)

Michelle Lee
May 3, 2019
3 min read

My second attempt on Ang Ku Kueh. This time with mung bean paste fillings. More preparations and steps to do, but the result was beautiful and yummy Ang Ku Kueh. This time I played with different mould. Got myself a new traditional wooden Angku mould & fish mould from Daiso (was meant to shape hard boiled eggs). Love the end result, cute fishies.. Also trying out my new bamboo steamer. It really does make a difference. At least I don't need to worry about water dripping on my angkus..

(Recipe adapted from GuaiShuShu) : http://www.guaishushu1.com/angku-kuih-recipe-revisited-%E7%BA%A2%E9%BE%9F%E7%B3%95-%E8%8A%B1%E7%94%9F%E9%A6%85%EF%BC%89/

you can check out his page for some moulding & preparation tips.

Ingredients for Skin Dough: (Makes 12pcs angku shape + 4pcs fish shape )

190g Glutinous Rice Flour

190g Warm Water

30g Cooking Oil

10g Sugar

Few drops of Food Coloring of your choice

Ingredients for Mung Bean Paste :

150g Split Mung Bean (rinse & soaked overnight)

70g Castor Sugar

1/2 tbsp Sweet Potato starch

3 tbsp Cooking Oil

Other item needed:

Angku mould

Brush - to brush oil

Brush - to brush glutinous flour

1 tbsp oil

1 tbsp glutinous flour

Banana leaves

Step by Step to Make the Mung Bean Paste Fillings:

1. Drained & steam the soaked mung beans under high heat for about 25 mins or until soft.

2. While mung beans still hot/warm, blend cooked mung beans with sugar, oil & starch together until it forms paste texture. I'm using a hand blender.

3. Set aside to cool down.

4. Weigh & shape the mung beans paste into ball.

(A) for angku shape - 20g each

(B) for fish shape - 18g each

Step by Step to Make the Skin Dough:

1. Prepare flour, sugar, oil in a bowl. Gradually add in warm water** and few drops of colouring (dough color may appear light, but after steaming, colors will darkens. Therefore do not put too much colouring)

(**You may need more or less warm water. It depends on the brand of glutinous rice flour, that may have different absorbing properties. Therefore, you have to add gradually and not all at once)

2. Use a spoon to mix till become a crumbly dough. Then take it out, and knead by hand till color well blend and it forms a pliable dough. (It won't stick on your hand)

3. Set aside and use a damp cloth to cover the bowl to prevent the dough turns dry during the moulding process.

4. Divide dough into 20g (angku shape) / 18g (fish shape) and shape into balls.

Step by Step to Shape the Dough:

1. Cut the banana leaves into rectangular shape, use a damp cloth to wipe clean, then spread some oil on the banana leaves.

2. Sprinkle/ use a brush to brush in some glutinous rice flour into the mould.

3. Take a dough, shape round and then flatten it , put the filling on top, seal the dough and shape into ball again.

4. Place the ball in the mould, press to flatten & filled the mould, then knock out and place on greased banana leaf.

You may snips the corners of the banana leaves to make it oval shape.

5. Arrange on steaming tray.