Learn how to make ang ku kueh flavored with aromatic pandan juice and filled with super easy sweet peanut filling. Easy and no fuss recipe to give you soft and chewy ang ku kueh.
My plan was to make pandan ang ku kueh with sweet peanut filling, but I was low on pandan leaves, only 3 left but I went ahead anyway. The color came out to be light jade green, which is still kinda nice. My mom made the red ang ku kueh with mung bean fillings for Iven’s one month celebration and they were really good. Then she made the green version using pandan juice as natural coloring with sweet peanut fillings and I was really missing this and remade them again.
Let me tell you, the peanut fillings is my favorite one compare to the traditional mung bean fillings. They are both good, but I prefer peanuts. Amd my daughter likes the peanut version better too 🙂 (and easier to prepare too).
HOW TO MAKE 2-INGREDIENT SWEET PEANUT FILLING FOR ANG KU KUEH
It is seriously no fuss. You only need roasted unsalted peanuts and honey. All you need to do is chop those peanuts with food processor and stir in the honey. The honey acts as a sweetener and to glue everything together 🙂 But it totally works and super easy! Here’s how:
1. Place the peanuts in the food processor and chop the peanuts. I like to be able to bite into some of the peanuts, so I roughly chopped them.
2. Mixed the chopped peanuts with honey and set aside and that’s it!!
All there’s left to do is portion the doughs and filling out to wrap.
RED DOTS ON ANG KU KUEH
The Chinese likes to have something red for celebration reason. I use this Edible Color Markers to make the red dot. I actually forgot to do it right before steaming, but thank goodness I haven’t brushed oil on the ang ku kueh so I went ahead and still made some red dots and then brush with a bit of oil after that. If you have brushed oil on the ang ku kueh, then the markers won’t stay.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 150 gr peanuts
- 90 gr honey
- Banana leaves wiped clean and cut into 3x3 inch square
- cooking oil for brushing
- Edible color markers
Prepare the dough:
- Bring pandan juice to a rolling boil
- Mix the glutinous rice flour with salt, and sugar. Stir to combine. Make a well in a center and pour in the hot pandan juice. 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 and add the oil and continue to knead into a soft, pliable and shiny dough. Cover and let them rest for 10 minutes
Prepare the filling:
- Place the peanuts in food processor and chopped the peanuts. I like to be able to bite into some of the peanuts, so I roughly chopped them. Mixed the chopped peanuts with honey and set aside
- The amount of the dough and filling depends on the size of your mould. I have 30, 50, and 60 grams mould. For example if I use 50-gram mould, I can portion 30 grams of dough and 20 grams of filling or 25 grams of dough and 25 grams of filling. I believe you get the idea! Portion out the filling and roll them into balls for easier wrapping
- Portion out the dough into the size you want. 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 mould 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. Dot them with red marks if you want to
- When the water in the steamer is boiling vigorously, place the ang ku kueh inside the steamer about 1/2-inch apart. Lower the heat t medium and when you cover the lid, let it crack opens about 1/2-inch and steam for 10-15 minutes, depending on how big your ang ku kue. 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 with all the steam trapped inside ,all the imprints will mostly be blurred and cake will expand to the side and flattened.
- Remove from the heat onto a plate and then brush with some cooking oil if you want. 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 3-5 minutes, as the skin will toughen. But once reheated, they will be soft again
- The cooked ang ku kueh can also be kept frozen in the freezer for up to 3 months and they go from freezer to steamer and steam for 8-10 minutes or until heated through