Easy Ang Ku Kueh with Sweet Mung Bean Paste – Learn how to make traditional ang ku kueh filled with homemade sweet mung bean paste. This recipe is easy yet it is soft and chewy. Mung bean paste is made with Instant Pot pressure cooker which is super convenient.
I have been in the mood for tinkering in the kitchen and so I revisited this ang ku kueh today and made them again. My mom made red ang ku kueh few years ago for both of our kids’ one-month celebrations. I wrote more in details about Ang Ku Kueh and other tips about it in this Pumpkin Ang Ku Kueh post if you are interested to know about it.
WHY DO YOU CALL THIS EASY ANG KU KUEH RECIPE?
I think this recipe is much simpler. No cooking of dough and the ang ku kueh is made with mainly glutinous rice flour without any sweet potato like in traditional recipe. The ang ku kueh is soft yet chewy, which I like. The sweet potato version is less chewy. I guess it’s really a personal preference.
HOMEMADE SWEET MUNG BEAN PASTE WITH INSTANT POT
This round I use a homemade sweet mung bean paste for filling instead of sweetened peanut filling. All of the sudden I have this craving for sweet mung bean paste. I made it the day before so I won’t feel so overwhelmed trying to do everything on the same day. Traditionally, the mung bean paste is steamed and then cook on the pan. Thank goodness for pressure cooker! I can now pressure cook the mung bean in 15 minutes without soaking! Yes! so convenient.
WHAT IS THE FLAVOR OF THE GREEN ANG KU KUEH?
I usually use pandan juice for green ang ku kueh, but I was out of pandan leaves (darn it!) and I had to use food coloring, and so the green color is a bit off! If using pandan juice, the color will be more muted like in this pandan ang ku kueh.
My two kids love this ang ku kueh with sweet mung bean paste, which just made my day:)
THIS EASY ANG KU KUEH WITH SWEET MUNG BEAN PASTE IS:
1. Soft and chewy
2. Mung bean paste is not overly sweet
3. Easy to make
Read all the details about ang ku kueh and frequently asked questions in this Pumpkin ang ku kueh post. Hopefully you’ll find most of your questions answered there. If not, drop me a note and I’ll try to help when possible!
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*Recipe is written for 6-quart Instant Pot. Cooking time should remain the same for 8-quart size but will take longer to pressurize. For mini duo (3-quart), I recommend to half the recipe and use the same amount of time to cook*
Easy Ang Ku Kueh with Sweet Mung Bean Paste
For red dough:
For the fillings:
- 250 gr mung beans
- 120 gr sugar
- 50 ml cooking oil
- 1 Tbsp all-purpose flour
- Banana leaves wiped clean and cut into 3x3 inch square
- cooking oil for brushing
Prepare the doughs:
- Mix the glutinous rice flour with salt, and sugar. Stir to combine. Make a well in a center and pour in the hot boiling water. Add food coloring and oil next. Use a rubber spatula to start stirring until it forms a crumbly dough. When cool enough to handle, use your hand to knead the dough into a soft, pliable and shiny dough. Cover and let them rest for 10 minutes
Prepare the fillings on the stove:
- Soak the beans overnight or at least for 1 hour
- Discard the soaking water and rinse several times until the water is clear and steam the beans for about 45-50 minutes and then pour into blender and process them until you get a smooth paste
- Place the puree bean paste in a skillet or saucepan and add sugar. Cook until the sugar melted and then pour in oil. Stir to combine. Add flour. Keep cooking until it forms a mass. Let them cool down completely before wrapping
Prepare the filling using instant pot-my favorite method:
- No soaking of beans is required. Rinse the beans several times in running water until water is clear. Add this to the insert of an instant pot. Add 3 cups of water. Cover the lid and turn the steam release handle to seal. Set pressure cooker to 15 minutes. Once the timer is up, wait 10 minutes and then release. The beans should be soft and there should be no excess water visible, if there is, drain it off. The beans are so soft and mushy that they could be mashed with a spoon and I don't have to use a food processor or blender
- Place the mashed bean paste in a skillet or saucepan and add sugar. Cook until the sugar melted and then pour in oil. Stir to combine. Add flour. Keep cooking until it forms a mass. Let them cool down completely before wrapping
Shaping the mung bean paste:
- Portion out the filling into about 12-13 gr each and roll them into a ball. This helps when you wrap them with the dough
- Portion out the dough about 17 grams each. I could get roughly about 25 pieces. My mold can only accommodate about 30 grams of dough with filling wrapped inside. Flatten them with the palm of your hand. Place the filling on the middle and bring all edge together and roll them into a smooth ball again
- Dust the mold with some sticky rice flour to prevent sticking and gently knock off excess flour. I roll the dough ball into the flour thinly too. Place the dough ball into the mold. Slightly pressed it down as you stretch them out to fit the mold. Knock the mold once on a countertop (lined with some cloth to minimize banging sound) and the dough will flop out of the mold. Place individual ang ku kueh on a greased banana leave
- When the water in the steamer is boiling vigorously, place the ang ku kueh inside the steamer about 1-inch apart. Lower the heat and steam for 8-10 minutes, depending on how big your ang ku kue. Open the lid after 2 minutes to let some steam escapes and then close it back, repeat this 2 more times every 2 minutes. This is very important as it helps to maintain the imprints on the cake and to make sure you ang ku kueh is not flattened. If you steam them on high heat ,all the imprints will mostly be blurred and cake is widened and flattened.
- Remove from the heat onto a plate and then brush with some cooking oil. Let them cool down completely
- They can be kept at room temperature (where humidity is low) for about 3 days. If you keep them in the fridge, you just need to reheat them in the steamer for 5 minutes, as the skin will toughen. But once reheated, they will be soft again
- They can also be freeze in the freezer for up to 1 month and they go from freezer to steamer and steam for 8-10 minutes