Скачать или смотреть Making Traditional Ang Ku Kueh (Mochi Like Texture)

Traditional Ang Ku Kueh

Be sure to read the caption carefully before trying it. While it may look simple, but this recipe takes a bit of practice and patience. One unique part of this Ang Ku Kueh is the use of shallot oil in the filling. Have you ever tried that before? Did you notice the flavor? Let me know in the comments, was it delicious for you too? ☺️

Ingredients:
This recipe makes approximately 30 Ang Ku Kueh, depending on the size of your mold. Please adjust the quantity accordingly to match your mold size.

Filling:
300g split mung beans
100–150g sugar (adjust to your preference)
3 tbsp shallot oil

Purple Ang Ku Kueh Skin Dough:
120g purple sweet potato (steamed and mashed)
160g glutinous rice flour
120g water
1 tbsp sugar
1/4 tsp salt
1–2 tbsp cooking oil

Yellow Ang Ku Kueh Skin Dough:
120g orange sweet potato (steamed and mashed)
160g glutinous rice flour
120g water
1 tbsp sugar
1–2 tbsp cooking oil

Note:
The method involves several steps to get the perfect texture and flavor. I will upload the full method in the comments after reviewing and editing it carefully. Thank you for your patience and understanding! ☺️🙏🏻

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