Ang Ku Kueh, glutinous rice steamed cake with sweet filling

Ang Ku Kueh ( Glutinous rice flour steamed cake with sweet filling)


Sweet Filling

250g mung beans/green beans

140g sugar

3tbsp corn oil


  1. Rinse mung beans several times till water run clear, soak in clean water for 1hour or more.
  2. Discard the water, place beans on a steaming tray, steam over medium flame for 45mins.
  3. While beans still hot, place beans, sugar and oil in a food processor, process till fine.
  4. Shape into 10g small ball


Sweet Potato dough

300g sweet potatoes, cut into big pieces

200g glutinous rice flour

1tbsp rice flour

2tbsp sugar

3tbsp corn oil

180ml water


  1. Steam sweet potatoes till soft, about 15mins.
  2. Use a fork, mashed the cooked sweet potatoes, add in glutinous rice flour, rice flour, sugar, and corn oil, slowly add in water to mix well till soft dough, keep aside and rest 30mins.
  3. Shape into 30g small ball




To shape and cook Ang Ku Kueh


  1. Grease the “Ang Ku Kueh” mould by brushing some corn oil.
  2. Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.
  3. Place the ball in the mould, press evenly, then knock out and place on greased banana leaf.
  4. Arrange on a steaming tray and steam for 10mins over high flame.