Kitchen Corner

September 19, 2009

Ang Ku Kueh

My first attempt on making nyonya kuih which I never think of doing it before as I could easily get a better texture kuih from Bangawan Solo. Anway, all because I've leftover some coconot fillings for the honey coconut buns, so I was struggling how to finished it until I've got the idea from some of the bloggers. At first, I would like to make Ang Ku Kueh, but I don't have the mold so I used a mooncake mold. Secondly, I found out that coconut fillings actually is use for Kueh Koh Chi. Finally, I came out with a combination with three different things. Chinese said "不三不四" or "四不像". The first glance look like snow skin mooncake, but the real skin actually is Ang Ku Kueh then the fillings is Kueh Koh Chi fillings hahaha... very confuse. Anyway, when I eat it, it's more like Ang Ku Kueh. I couldn't believe that is my first kueh making and the skin turn out so soft and stayed soft on the next day. The orange color from the sweet potato is quite pretty for me. That's nice when we could get the natural color in baking. The fillings of course go so well with the skin, it's yummy! All thanks to Florence sharing the fantastic recipe. I can't wait to make more for my friends and family.After the first attempt, I tried the second batch using plain color sweet potato with pandan juice for the green color. It's turn out as nice as the first batch. Very satisfy! Recipe for 10 small pieces (4.6cm diameter) Sweet Potato Skin: 50 g sweet potatoes /75 g glutinous rice flour / 1 tsp oil / 40 ml water Gula Melaka Coconut Fillings: 1 tbsp cooking oil / 60g raw sugar / 100g gula melaka / 100g coconut water / 2 tbsp plain flour / 4 tbsp water / 300g shredded coconut (half the portions of these ingredient to yield 10 kueh)
  1. For the fillings. Heat the oil in a wok at low heat, add in raw sugar, coconut sugar until it nearly melted then add the coconut water to prevent sticking. Add three or four pandan leaves. Cook until everything melt then add shredded coconut. Make sure the shredded coconut coated with the melted sugar. Keep stirring to prevent it burn. Mix the water with flour then add into the coconut mixture. Keep stirring until everything well combine and you could smell the fragrant of coconut mixture. It'll start become dry and you'll know it has done. Discard the pandan leaves. Let it cool down on a plate before use.
  2. For the skin. Steam the sweet potatoes until soft. In a bowl, mash the sweet potatoes with a fork. Add glutinous rice, oil and water and mix well to obtain a smooth dough. Cover with a damp cloth and leave aside. You can add a little more water if the dough is too dry.
  3. Brush the ang ku kueh mould with a little oil to ease removal of the kueh from the mould.
  4. Take a small lump of sweet potato dough about 20g for my 4.6cm mold and using your palm or a rolling pin, flatten it, into a round shape with the centre thicker than the sides.
  5. Spoon some filling approximately 20g into the dough, pinch the sides of the dough together, and using the palm of your hand, roll it into a balls.
  6. Press the ball into the mould firmly, to obtain the design and shape of the mould. Tap the mould gently on the table to remove the ang koo kueh from the mould. Place the ang ku kueh on a square piece of oiled banana leaf.
  7. When all the ang ku kuehs are shaped, steam them in a wok over high fire for 3 minutes covered. After 3 minutes, remove the cover to release steam, then re-cover and steam for another 3 minutes over a medium fire, until the kuehs are cooked. Remove the kuehs from the wok and brush them with a little oil to prevent them from sticking to each other. Serve when cool.


Pei-Lin said...


I used the same recipe for making ang koo kuih skin, too!! It was really nice ... soft and chewy! But, I actually have never seen ang koo kuih with coconut filling. Very common in Singapore??


Sonia ~ Nasi Lemak Lover said...

How creative you are to use mooncake mould to do this, they look just nice and wonderful. Thanks for sharing this lovely recipe.

Passionate About Baking said...

Hi Grace,
Oh wow! My initial thought when I saw the pictures was - did you name it worngly or not? It's a mooncake! Hahaha... I see, it's an enlarged ang ku kueh. The texture of the skin looks really nice and shiny. The fillings looked rich too! I think one will be enough to fill the tummy ya? I would really like to try one! Very interesting colours you've made them too! :)

quizzine said...

Hi Grace,
U got me 'confuse' with your header and first picture too! They do look soft and tasty...yummy yummy ;-)

Food For Tots said...

You are such a skillful and talented baker. Your first attempt always turned out to be as perfect as those made by experienced professional bakers. Well done!

Snooky doodle said...

How pretty! I can t beleive it s your first attempt. They re perfect!

Honey Bee Sweets said...

Wow, cool! Mooncake mould ang ku kueh! So pretty too! Great job to try one if I can. :)

Kitchen Corner said...

Hi Pei Lin,
I've never seen angku kueh with coconut filling in Singapore too! I find out that is quite a good combination :)

Hi Sonia,
Actually there are many bloggers using this mooncake mold to make kueh too. I just followed them. That's really a good idea! Cheers!

Hi Jane,
Hi Food For Tots,
Yea, it's quite confuse at first :) My hubby thought it's mooncake too! Since I don't know how to make mooncake, can use kueh to replace with a mooncake mold? kekeke...

Hi Snooky doodles,
Hi Honey Bee Sweets,
Thanks for your compliments. First I thought angku kueh is hard to make, after this attempts, I think I could manage to make it. Cheers!

Kitchen Corner said...

Hi quizzine,
haha.. yea it's quite confuse at first. Anyway, this kueh really soft and go so well with coconut fillings. Please try it. Cheers!

TINTIN said...

Wow, when I first see the pictures I thought it's mooncakes. I will try this when free.

petite nyonya said...

This is a very interesting fusion & it shows how creative you are! They look really pretty!

Anonymous said...


I tried yr receipe for 1st attempt also. they turned out soft but pattern can't be seen cleary.
colour is not orange like yours. do I have to add some orange colourings?


Kitchen Corner said...

Hi Esther,
I heard that steaming too long or high heat will distroy the flower pattern from the skin. I didn't use colourings for this recipe. I used sweet potato in orange color.

prettyangel said...

Am I too late to post a comment here ?
Just trying my luck if I can still get a reply coz this article is dated many years back.

To get the orange color, I have to buy Orange Sweet Potato?

Any exact name for it? In Chinese also can?