kueh

These lovely blue sugar-free and gluten-free Ang Ku Kuehs get its natural hues from dried blue pea flowers. They can be filled with mung bean paste or peanut paste. I love how soft and chewy the skin is, they are best enjoyed with coffee or tea for breakfast or anytime of the day as a snack.

Sugar-Free and Gluten-Free Ang Ku Kueh with Mung Bean Paste Filling (Red Tortoise Cake 无糖无麸质绿豆蓉红龟粿)

rice flour

tsp Stevia sweetener (or sugar )

salt

ml vegetable oil

water

blue pea flower

Mung bean paste filling

Banana leaves (wiped clean and cut to size)

vegetable oil (for brushing)

tbsp glutinous rice flour (for dusting the moulds)

Boil water

Boil 75ml water with 1g dried blue pea flower.

Mix the dry ingredients with hot water

Mix 80g glutinous rice flour with 1/8 tsp fine salt, and 1 tsp Stevia sweetener (or sugar). Stir to combine well. Make a well in the centre and pour in half of the 75ml hot blue pea flower water. Use a spatula to start stirring until it forms a crumbly dough. Then add the remaining hot blue pea flower water and continue to mix.

Knead dough with hand

When cool enough to handle, use your hand to knead the dough.

Add oil and knead the dough

Gradually add 10ml vegetable oil and continue to knead into a soft, pliable and shiny dough. 

Cover and let the dough rest

Cover and let it rest for 15 minutes. The dough should be soft and will not break when kneaded. 

Make the dough:

Grease the banana leaves

Wash and dry the banana leaves. Cut out the banana leaves according to the size of the mould, leaving about 1cm space all around. Grease one side of the banana leaves with vegetable oil. 

Press dough to make a &#39;bowl&#39;.

Roll into balls 20g of mung bean paste filling each, and 20g of the dough each. I’m using a 40g mould. The ratio of dough versus filling I used is 50/50. Roll the 20g dough into a ball, press a hole in the middle with your thumb to form a ‘bowl’. 

Wrap with mung bean paste filling

Place the mung bean paste filling in the middle of the ‘bowl’ and press the edge of the dough to close. Make sure it’s sealed properly to avoid leakage. Then roll into a smooth ball again. 

Press the ang ku kueh into mould

Dust the dough ball with some glutinous rice flour before gently pressing the dough ball into the mould to form the shape. Knock the mold gently on your palm and the dough will flip out of the mould. 

Place the ang ku kueh on a banana leaf

Place each ang ku kueh on a greased banana leaf.

Assembling the Ang Ku Kueh:

Place ang ku kueh into steamer

Boil water in a steamer pot on high heat. Place the ang ku kueh on a steamer tray, leaving about 2cm apart from each piece. Cover with lid, leaving a small opening of about 1cm.

Steam on medium heat

Steam on medium heat for about 10-13 minutes until skin turns translucent.Note: I steamed my 40g ang ku kueh for about 13.5 minutes on average each time). I also wiped off the moisture condensation forming on the lid 2-3 times during steaming.

Brush some boil on top

Transfer the ang ku kueh onto a plate and brush with some vegetable oil. Let the ang ku kueh cool down before serving. 

Steam the Ang Ku Kueh:

That color is so vibrant! I love the idea of using natural coloring. I've actually grown the blue pea flowers in the past but didn't exactly get as many flowers as I'd like. I will have to try again. Thanks for the inspiration, Pauline!

https://www.youtube.com/watch?v=eUsrVr3peEA

Sugar-Free and Gluten-Free Ang Ku Kueh with Mung Bean Paste Filling | 绿豆蓉红龟粿 | Red Tortoise Cake 
These lovely blue sugar-free Ang Ku Kuehs get its natural hues from dried blue pea flowers. They can be filled with mung bean paste or peanut paste. I love how soft and chewy the skin is, they are best enjoyed with coffee or tea for breakfast or anytime of the day as a snack.

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Here's how you make the mung bean paste filling: https://www.youtube.com/watch?v=yVDWgfnnoDM

Ingredients:
★ 80 g glutinous rice flour + 1 tbsp for dusting the moulds
★ 1 tsp Stevia sweetener  or sugar 
★ 1/8 tsp fine salt
★ 10 ml vegetable oil + 1 tbsp for brushing
★ 75 ml water
★ 1 g dried blue pea flower
★ Mung bean paste filling
★ Banana leaves wiped clean and cut to size

#angkukueh #nonyakueh #kueh #mungbeanpaste #recipe

00:00 Ang Ku Kueh
00:18 Ingredients
00:25 Boil water with blue pea flowers
00:34 Mix hot water, flour, oil
02:16 Wrap the ang ku kueh
03:49 Steam the ang ku kueh
04:31 Ready

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