Homemade Ang Ku Kueh
250g glutinous rice flour
30g rice flour
50g vegetable oil
Red food coloring
200g crushed peanuts
2 tbsp vegetable oil
100g mung bean, soaked overnight or at least 4 hours
1 tbsp sugar
2 tsp salt, or to taste
1 tbsp fried shallot oil
3 pandan leaves
Salted Mung Bean FIlling (prepare the night before)
In a bowl, knead all ingredients (except colouring) by hand, for 10mins or till it no longer sticks to your hand. If dough is dry, add more oil.
Divide dough into 2 portions.
Add red colouring to 1 portion of dough till desired intensity, and save the other portion for the white ang ku kueh. If unsure of the colour, you may steam a pinch of coloured dough to test.
Cover prepared dough with damp cloth or cling wrap to keep it moist. Set aside.
Soak mung beans overnight in water, or at least for 4 hours.
Drain beans and spread mung beans on a plate in a single layer with knotted pandan leaves.
Steam over medium heat for 45mins to 1hr until beans are soft.
Remove beans and discard pandan leaves.
Mash beans till it becomes a smooth paste.
In a pan, heat up some oil over low heat, add mashed beans, salt, and sugar. Add a sprinkle of water if it is too dry.
Stir till it is well mixed and remove from heat.
This recipe was first published on Families for Life