October 24, 2011

Ang Ku Kueh #2

After my first attempt in making ang ku kueh , I have decided to try a different version of ang ku kueh . This time around , I have decided to try making the ang ku kueh skin using natural ingredients instead of colouring . My all time favourite: Pumpkin . I simply love the natural Golden Colour of pumpkin flesh.
It makes the room glows whenever I make anything using pumpkin ... heehee . That was what my mom says when she saw this cute little golden pumpkin ku kueh .

300g    Pumpkin Flesh
200g    Glutinous Rice Flour
1tbsp   Rice Flour
2tbsp   Sugar
3tbsp   Corn Oil
180ml  Water ( might not need water at all as I did not add any )
Before Steaming ...........the ever glowing golden ang ku kueh 


  • Steam pumpkin flesh till soft , about 15 to 20 minutes over medium high heat 
  • Mashed pumpkin and add in glutinous rice flour , rice flour , sugar and corn oil . Knead to form soft pliable dough . Set aside for 30 minutes 
  • Divide dough into 25g portion ( depending on the size of the mould ) 
  • Flatten the dough and wrap the mung bean filling ( get the recipe here ) with the dough
  • Grease mould with cooking oil and press dough into the mould. Knock the mould gently to dislodge the ang ku kueh and place it on a piece banan leaf
  • Steam the ang ku kueh over medium heat for 8-10 minutes ( for medium size ang ku kueh ) / 5-8 minutes for small size ang ku kueh 
  • After 4 minutes of steaming , open lid to let out excess steam ( in order to get nicely shaped ang ku kueh )  
  • Remove from steamer and set aside to cool before serving . Enjoy yeah !!!

Recipe adapted from ReeseKitchen

I am submitting this post to Aspiring Bakers #12: Traditional Kueh ( October 2011 ) hosted by SSB of Small Small Baker


  1. These looks so lovely! Great idea using pumpkin§ I'm certainly bookmaking this recipe! :)

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