Rose’s Kitchen

Ang Ku Kueh I

  Ang Ku Kueh bKueh Ku Mould c


600g glutinuous rice flour

14 tbsp cooking oil

4 tbsp sugar

1/2 tsp red colouring

400ml coconut milk

a pinch of salt


1. Remove 100g of glutinous rice flour and boil with 100ml water till of a thick paste.

2. Boil coconut milk with a pinch of salt and pandan leaves and set aside to cool.

3. Sift the remaining 500g glutinous rice flour onto table. Add the sugar and red colouring, mix well and add the coconut milk gradually. Mix well and knead for a while, then add in the cooked dough. Knead again adding the oil gradually and knead until dough is pliable and smooth. Rest dough for 30 minutes.

4. Divide dough into even portions depending on the mould you are using. For each kueh ku, the quantity of the dough and the filling should be the same.

5. Clean banana leaves and cut into pieces slightly bigger than the mould because the leaves will shrink when steamed.

6. Flatten each piece of dough to form a thin skin and wrap with a ball of tau sah. Press the dough ball into the mould, knock the mould gently to dislodge the kueh ku and place it on a piece of banana leaf.

7. Steam kueh koo over medium heat for 8-10 minutes. Remove the steamer lid to let out excess steam in between steaming time so that you will have a nicely shaped kueh ku. When cooked, remove and brush with a little oil to prevent sticking.

Sweet Bean Paste:

600g dried split green beans

450g sugar

300ml water

2-3 pandan leaves


1.  Wash and soak green beans for 4-5 hours.

2.  Drain beans and place in steamer lined with a piece of cloth.  Add pandan leaves and steam over high heat for 30-40 minutes or until beans are cooked.

3.  Whilst hot, blend beans till fine or they will harden when cooled down.

4.  Boil sugar with 300ml water and pandan leaves till sugar dissolves. Add in the ground beans and continue to cook over slow fire, stirring constantly, until dry and rollable. Leave to cool before using.

Salty Bean Paste:

600g dried split green beans

10 shallots, skinned & sliced

10 tbsp cooking oil

10 tbsp sugar

2 tsp ground pepper

2 tsp salt

1 tbsp ginger pulp

2 tbsp ginger juice 

300 ml water


1.  Prepare beans as for Sweet Bean Paste. (step 1 to 3).

2.  Fry sliced shallots in the cooking oil until golden brown, drain and set aside.

3.  Fry the ginger pulp in the onion oil until fragrant, add ground pepper and fry for a while more.

4.  Add ginger juice, salt, sugar, water and mashed bean paste.  Continue to fry over slow fire until dry then add in the fried shallots.

5.  Leave to cool before using as filling.


April 10, 2007 - Posted by | Nonya Kueh


  1. Thank you for your recipe. I was just wondering if you have recipe for Ang Ku Kueh with sweet potato(for dough)?

    Thank you in advanced.
    May God bless you.

    Comment by TSG | May 9, 2007 | Reply

  2. I’ll try to post it for you within the next few days.
    God bless you too!

    Comment by rose | May 11, 2007 | Reply

  3. Dear Aunty Rose

    If is saltish bean paste, how much salt shd i add

    Comment by Fiona | July 26, 2007 | Reply

  4. hi Fiona,
    Please see recipe for details.

    Comment by roseskitchen | August 3, 2007 | Reply

  5. Thank you for your recipe. Can you advise which dough recipe is suitable for leaving overnight at the same time retaining its softness.

    Comment by Abby | August 22, 2007 | Reply

  6. hi Abby,
    You dun have to leave the dough overnight. Just let the dough rest for 30 minutes or longer, the texture will turn out just as soft.

    Comment by rose | August 24, 2007 | Reply

  7. Hi Rose
    Thanks for sharing. My sister in law told me I should look out for your recipe. What substitute can you use for banana leaves? I’m going to Glasgow, and I’m not sure we get such there.
    Also, do you have to flour the mould before dropping in the dough ball so it won’t stick?
    Thanks and God bless you.

    Comment by lilacfields | April 25, 2008 | Reply

  8. Hello Rose,

    Thanks for your recipe. Do you know any online shop that can ship Ang Ku mould worldwide? My mom loves to make them but seems like we can’t find it in my city. Thanks again.

    Best regards.

    Comment by Maung | May 3, 2008 | Reply

  9. Rose, I would like to have an ang ku recipe without coconut milk but with sweet potato instead.

    Can your ang ku be frozen?

    Thanks Lily

    Comment by Lily Khoo | May 12, 2008 | Reply

  10. I just used soy-milk instead of coconut milk and Nutella as filling! haha didnt have the right things at home since I live in Germany it’s also not that easy to get everything but it was still yummy and I’ll use the recipe to make some for my Chinese boyfriend soon (Unfortunately I’m just used to the European cuisine ^^;)
    Thank you very much for having that wonderful page!!
    please keep it up and take care of yourself!!^~^)b
    much love*<3~

    Comment by Stine | July 26, 2008 | Reply

  11. Hi Rose
    I just want to know for Ang Ku Kueh I ingredients,is the 14 tbsp cooking oil a typing error or that is the correct amount of oil required.



    Comment by Sue | June 8, 2009 | Reply

  12. Thanks for sharing. May I know where can I buy
    your traditional ang ku kueh mould? I really like
    the chinese character carving on the wood.

    I only managed to buy plastic mould. After steaming,
    I could not see the carving of the chinese character.

    Comment by vanessa | March 5, 2010 | Reply

  13. […] ALL NIGHT to do it yea! 😥 For those of you who are interested, I followed the recipe here: . You do need the AKK mould though, Londoners are welcome to borrow it from […]

    Pingback by Carnival Time | Mugging Abroad… | January 24, 2012 | Reply

  14. Hi,where can I buy those mould?

    Comment by Sherly Tien | August 5, 2013 | Reply

  15. […] A sweet sticky paste made of yam, coconut milk. This one has pumpkin and gingko nuts. Bottom right: Ang ku kueh. The sticky exterior is made of rice flour. And the filling inside can be peanut or mung bean or red […]

    Pingback by Oh Singapore | Olduvai Reads | December 14, 2013 | Reply

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