Friday, August 30, 2013

Green Glutinous (Ang) Ku Kuih

Ang Ku Kuih

Should this still be called Ang Ku Kuih since it is not red?  Well, what's the appropriate name for a green ku kuih?  ....

We were invited to a friend's house for dinner and also to meet a couple of their friends from Shanghai.  My husband convinced me to make Ang Ku Kuih to introduce our Malaysian dessert to the Chinese guests.  As I didn't have any yellow flesh sweet potatoes, I used our humble potato instead.  And hoping that the skin will turn out as soft as those using sweet potatoes. Viola!  soft and chewy skin - even till the next day! 

Since the texture of the potato is drier than sweet potatoes, more liquid has to be added into the dough.  I extracted some concentrated pandan juice for colouring and also for the wonderful fragrance. 


200g desiccated coconut
50g caster sugar
50g pure coconut sugar
150ml coconut milk
1 pandan leaf, cut into strips
2 tsp cornstarch diluted in 1 tbsp water
  • Mix everything (except the cornstarch mixture) in a pan and simmer under medium low heat.
  • Finally add in the cornstarch mixture and cook until thickens. 
  • Once it is cool enough to handle, shape filling into balls of 20g each.  Set aside.


300g mashed potato
240g glutinous rice flour
1 tbsp wheat starch (tang meen fun)
2 tbsp sugar
3 tbsp oil
35g coconut milk
140g liquid (hot water + concentrated pandan juice

  • In a mixing bowl, combined mashed potato, glutinous rice flour, rice flour, sugar and oil.  Gradually add in hot liquid and knead into a soft dough.  Cover the dough and let it rest for 10 minutes.
  • Divide and shape the dough into balls of  27g each.

To shape Ang Ku Kuih:

  • Dust the mould with glutinous rice flour and knock out excess flour.
  • Flatten a ball of dough and place a ball of filling in the middle and seal the dough.  Roll gently into a round ball.  Place into the mould and press gently to flatten.  Knock out the kuih from the mould and place on greased banana leaf.
  • Steam kuih over medium-low fire for 6 minutes.
  • Remove from the steamer and immediately brush  oil over the kuih.


  1. good idea to introduced our kueh. this is yummy.

  2. I've never seen green ones before, these look very pretty! I should go buy an angkoo mould! Craving for some now :)


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