Rose's Kitchenette

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Ang Ku Kueh II


Ang Ku Kueh 1Kueh Ku Mould c


Ingredients for skin:

300g glutinous rice flour

150g sweet potatoes

2 tbsp sugar

2 tbsp corn oil

250-300ml warm water

1/8 tsp orange red colouring

Banana leaves cut to small circles

Peanut Filling:

300g ground, roasted peanuts

150g caster sugar

some boiled water


1.  Mix ground peanuts with sugar and add in some water to make into a paste form.  Shape into small round balls of filling for dough.

Method for skin:

1.  Steam cut sweet potatoes for 10-15 minutes till cooked and soft.  Mash through a wire sieve and set aside.

2.  Sieve glutinous rice flour into a mixing bowl.  Make a hole in centre of flour and add the sugar, mashed sweet potatoes and corn oil.  Add the coloured water a little at a time and  mix and knead well until the colouring is even and dough is pliable.  If dough is too dry, add a little more water.  Knead till dough does not stick to the hands adding more oil if necessary.  Let dough rest for  20-30 minutes.

3.  Divide dough into equal portions to fit mould and roll each into a round ball.  Flatten each ball of dough slightly and add a small ball of filling.  Pinch and seal the edges to enclose the filling.

4.   Spread some oil over the dough and press into a kueh ku mould.  Knock mould lightly to dislodge kueh and place on a piece of banana leaf .

5.  Place all the kueh ku in a steamer and steam on high heat for 5 minutes.  Remove lid from steamer to let out excess steam.  Cover and continue steaming for another 5 minutes.

6.  Remove kueh ku from steamer and brush lightly with corn oil to prevent sticking.  Cover with banana leaves to keep them soft.

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Ang Ku Kueh II, 5.0 out of 5 based on 1 rating Print Print Email Email
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May 23rd, 2007 Posted by | Traditional Kueh | 7 comments


  1. Thank you for the recipe. I liked it very much. Keep up the good work..

    May God bless you.

    GD Star Rating

    Comment by | June 4, 2007

  2. Thanks for your encouragement, will do my best.
    God bless you too.

    GD Star Rating

    Comment by | June 4, 2007

  3. wow! Did you make those yourself Rose? Looks really professional, great job! However I think the ones I’m more used to don’t use Peanut as a filling, but instead, they use mung beans.


    GD Star Rating

    Comment by | June 22, 2007

  4. Kate, the real kueh ku not yet come out from hiding place.
    These are the ones imported from Malaysia. I always used the mini brass mould to make my kueh ku, they turned out so cute and so pretty. Have you tried the salty filling made with mung bean and ginger? wow, it tastes good too!
    Have a great day and God bless!

    GD Star Rating

    Comment by | June 22, 2007

  5. rose, i really find u amazing u really know alot. thanks for sharing ur recipe, tomorrow i m going to make the kueh.

    GD Star Rating

    Comment by dione | July 28, 2009

  6. Hi Rose,
    It’s the first time i went to your website and i tried to make Ang Ku Kueh II.It turned out very good. I love it.Thank a lot to share your recipe.Rose,i want to make a snow skin mooncake but most a recipe they use shortening.Do you have any recipe to subtitude for shortening? Please give me advice.God bless you and wish you a good health.
    Lien Nguyen.

    GD Star Rating

    Comment by Lien Nguyen | September 30, 2009

  7. Hi Rose,
    Where can get ang ku kueh moon cake green bean cookies mould ? God bless you ! Stay happy n good health 🙂

    GD Star Rating

    Comment by Amy ko King Hoong | January 26, 2013

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