The black colour skin of Black Sesame Angku Kuih is contributed by ground black sesame added to it. The filling is black sesame mung bean paste. This angku kuih has a rich black sesame fragrance.

Check out our Angku Kuih recipes collection: https://mykitchen101en.com/category/kuihs-pastries/sweet/angku/

CHINESE VERSION: 黑芝麻红龟糕

Black Sesame Angku Kuih
 

Black Sesame Angku Kuih | MyKitchen101en

Yields: 18 pcs

Ingredients for black sesame paste filling: (Yields: about 265 g)

  • 75 g black sesame (toasted)
  • 70 g icing sugar
  • 40 g split mung bean + 80 g plain water
  • ⅛ tsp fine salt
  • 50 g water

Ingredients for skin dough: (Yields: about 425 g)

  • 25 g black sesame (toasted)
  • 20 g icing sugar
  • 100 g + 100 g glutinous rice flour
  • 60 g hot water (70°C)
  • 100 g plain water
  • 2 tbsps cooking oil

Directions:

1 Toast 100 g of black sesame in dry pan over medium heat for 3-4 minutes until fragrant. Divide into 25 g and 75 g, set aside to cool completely.

Black Sesame Angku Kuih
 

For black sesame paste filling:

1 Combine 75 g of black sesame with 70 g of icing sugar, process in 2 batches until very fine with grinder.

Black Sesame Angku Kuih

2 Steam split mung bean with 80 g of water over medium heat for 20 minutes, until very soft.

Black Sesame Angku Kuih
 

3 Combine salt, water and steamed split mung bean, blend until smooth. Add in ground black sesame, blend until well combined.

Black Sesame Angku Kuih

4 Pour into non-stick pan, cook over medium heat until you have a smooth paste. Set aside to cool completely.

Black Sesame Angku Kuih

5 Divide filling into 18 portions (13 g each), cover with cling wrap to prevent from drying.

Black Sesame Angku Kuih

For black sesame skin dough:

1 Combine 25 g of black sesame with 20 g of icing sugar, process until very fine with grinder. Add in 100 g of glutinous rice flour, process until combined.

Black Sesame Angku Kuih

2 Mix together hot water (about 70°C, you may use hot water from electric thermos pot) and another 100 g of glutinous rice flour, then add in 100 g of water, mix well. Add in black sesame glutinous rice flour, mix into a dough, then knead until smooth. Add in cooking oil gradually, knead until well blended.

Black Sesame Angku Kuih

3 Divide dough into 18 portions (23 g each), cover with cling wrap to prevent from drying.

Black Sesame Angku Kuih

Making Black Sesame Angku kuih:

1 Prepare 18 pieces (7-cm) round banana leaves, coat with oil.

Black Sesame Angku Kuih

2 Coat Angku mould with glutinous rice flour, tap off excess flour. (Reminder: The size of Angku mould used in this recipe is 35-gram mould, about 6 cm x 5.5 cm.)

Black Sesame Angku Kuih

3 Shape dough into a bowl, fill with black sesame paste filling, wrap filling fully with dough, press until firm and shape gently into a ball. Put into mould, press lightly with palm to fill the mould, tap the mould gently on work top to unmould the filled dough, put onto a piece of banana leaf, then arrange in steamer rack. (Reminder: Bamboo steamer is suggested for steaming.)

Black Sesame Angku Kuih
Black Sesame Angku Kuih

4 Steam over medium heat for 8-9 minutes.

Black Sesame Angku Kuih

5 Lightly coat the surface of Black Sesame Angku Kuih with some oil.

Black Sesame Angku Kuih

6 Set aside to cool. (Reminder: When cooled, cover the Angku kuih with cling wrap to prevent it from drying.)

Black Sesame Angku Kuih

Black Sesame Angku Kuih

Black Sesame Angku Kuih

The black colour skin of Black Sesame Angku Kuih is contributed by ground black sesame added to it. The filling is black sesame mung bean paste. This angku kuih has a rich black sesame fragrance.
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Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course angku kuih
Cuisine Chinese
Servings 18 pieces
Calories 93 kcal

Equipment

  • 1 Angku mould 35-gram mould, about 6 cm x 5.5 cm

Ingredients
  

Ingredients for black sesame paste filling: (Yields: about 265 g)

  • 75 g black sesame toasted
  • 70 g icing sugar
  • 40 g split mung bean + 80 g plain water
  • tsp fine salt
  • 50 g water

Ingredients for skin dough: (Yields: about 425 g)

  • 25 g black sesame toasted
  • 20 g icing sugar
  • 100 g + 100 g glutinous rice flour
  • 60 g hot water 70°C
  • 100 g plain water
  • 2 tbsps cooking oil

Instructions
 

Directions:

  • Toast 100 g of black sesame in dry pan over medium heat for 3-4 minutes until fragrant. Divide into 25 g and 75 g, set aside to cool completely.
    Black Sesame Angku Kuih

FOR BLACK SESAME PASTE FILLING:

  • Combine 75 g of black sesame with 70 g of icing sugar, process in 2 batches until very fine with grinder.
    Black Sesame Angku Kuih
  • Steam split mung bean with 80 g of water over medium heat for 20 minutes, until very soft.
    Black Sesame Angku Kuih
  • Combine salt, water and steamed split mung bean, blend until smooth. Add in ground black sesame, blend until well combined.
    Black Sesame Angku Kuih
  • Pour into non-stick pan, cook over medium heat until you have a smooth paste. Set aside to cool completely.
    Black Sesame Angku Kuih
  • Divide filling into 18 portions (13 g each), cover with cling wrap to prevent from drying.
    Black Sesame Angku Kuih

FOR BLACK SESAME SKIN DOUGH:

  • Combine 25 g of black sesame with 20 g of icing sugar, process until very fine with grinder. Add in 100 g of glutinous rice flour, process until combined.
    Black Sesame Angku Kuih
  • Mix together hot water (about 70°C, you may use hot water from electric thermos pot) and another 100 g of glutinous rice flour, then add in 100 g of water, mix well. Add in black sesame glutinous rice flour, mix into a dough, then knead until smooth. Add in cooking oil gradually, knead until well blended.
    Black Sesame Angku Kuih
  • Divide dough into 18 portions (23 g each), cover with cling wrap to prevent from drying.
    Black Sesame Angku Kuih

MAKING BLACK SESAME ANGKU KUIH:

  • Prepare 18 pieces (7-cm) round banana leaves, coat with oil.
    Black Sesame Angku Kuih
  • Coat Angku mould with glutinous rice flour, tap off excess flour. (Reminder: The size of Angku mould used in this recipe is 35-gram mould, about 6 cm x 5.5 cm.)
    Black Sesame Angku Kuih
  • Shape dough into a bowl, fill with black sesame paste filling, wrap filling fully with dough, press until firm and shape gently into a ball. Put into mould, press lightly with palm to fill the mould, tap the mould gently on work top to unmould the filled dough, put onto a piece of banana leaf, then arrange in steamer rack.
    Black Sesame Angku Kuih
  • Steam over medium heat for 8-9 minutes.
    Black Sesame Angku Kuih
  • Lightly coat the surface of Black Sesame Angku Kuih with some oil.
    Black Sesame Angku Kuih
  • Set aside to cool.
    Black Sesame Angku Kuih

Video

Notes

Bamboo steamer is suggested for steaming. When cooled, cover the Angku kuih with cling wrap to prevent it from drying.

Nutrition (per serving)

Calories: 93kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 19mgPotassium: 34mgFiber: 1gSugar: 0.1gVitamin A: 5IUCalcium: 57mgIron: 1mg
Keyword angku kuih, black sesame angku
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