The filling of Blue Pea Angku Kuih is made with good quality sweet potato which is very sweet (e.g. Japanese sweet potato). A small portion of pumpkin is also added to enhance the color of the paste. Only 25 g of sugar is added to make 250 g of paste, so it can be considered a low sugar angku kuih paste.

Check out other popular Angku Kuih recipes.

CHINESE VERSION: 蓝花红龟糕 (低糖金瓜番薯馅)

Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih
 

Blue Pea Angku Kuih (Low Sugar Pumpkin Sweet Potato Paste) | MyKitchen101en

Yields: 18 pcs

Ingredients:

For pumpkin sweet potato paste filling: (Yields: about 250 g)

  • 200 g yellow sweet potato (diced)
  • 80 g pumpkin (diced)
  • 3-4 pcs pandan leaves
  • ⅛ tsp fine salt
  • 25 g fine sugar
  • 60 g plain water
  • 2 tbsps cooking oil

For dough for skin: (Yields: about 390 g)

  • 100 g + 100 g glutinous rice flour
  • 60 g hot water (about 70°C)
  • 90 g blue pea flower juice*
  • 20 g icing sugar
  • 2 tbsps cooking oil

For pumpkin sweet potato paste filling:

1 Steam sweet potato and pumpkin with pandan leaves for 20 minutes until very soft. (Reminder: It is suggested to use Japanese sweet potato for making this paste as it is sweeter.)

 

2 Add in salt, sugar, and water, and blend until smooth.

3 Transfer to non-stick pan, add in oil, mix until combined.

 

4 Cook over medium heat for about 8 minutes, then reduce to medium-low heat and cook for about 3 minutes.

5 Set aside to cool, then divide filling into 18 portions (13 g each), cover with cling wrap to prevent from drying.

For dough for skin:

1 *Blue pea flower juice: Add 110 g of hot water to 1 tbsp full of dried blue pea flowers, set aside to soak for 15-20 minutes, extract 90 g of blue pea flower juice. Set aside to cool.

Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih

2 Add hot water (about 70°C, you may use hot water from an electric thermos pot) to 100 g of glutinous rice flour, and mix well. Add in blue pea flower juice, and mix well. Mix icing sugar and another 100 g of glutinous rice flour, add to the mixture, and mix into a dough. Add in cooking oil, and knead until well combined.

Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih

3 Divide dough into 18 portions (21 g each), cover with cling wrap to prevent from drying.

Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih

Making Blue Pea Angku Kuih:

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

Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih

2 Lightly 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.)

Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih

3 Flatten dough with palm, top with a piece of filling, wrap filling fully with dough, press until firm and shape gently into a ball. Put into mould, press lightly into mould with palm. Tap the mould gently on work top to unmould the filled dough, put onto a piece of banana leaf, then arrange in steamer racks.

Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih
Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih

4 Steam over medium heat for 8-10 minutes.

Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih

5 Lightly coat the surface of Blue Pea Angku Kuih with some oil.

Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih

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

Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih

Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih

Blue Pea Angku Kuih (Low-Sugar Pumpkin Sweet Potato Paste)

The filling of this angku kuih is made with good quality sweet potato which is very sweet such as Japanese sweet potato
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Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine Chinese
Servings 18 pieces
Calories 107 kcal

Ingredients
 
 

For pumpkin sweet potato paste filling: (Yields: about 250 g)

  • 200 g yellow sweet potato diced
  • 80 g pumpkin diced
  • 3 pcs pandan leaves
  • tsp fine salt
  • 25 g fine sugar
  • 60 g plain water
  • 2 tbsps cooking oil

For dough for skin: (Yields: about 390 g)

  • 200 g glutinous rice flour separate in 2 batches (100 g)
  • 60 g hot water about 70°C
  • 90 g blue pea flower juice*
  • 20 g icing sugar
  • 2 tbsps cooking oil

Instructions
 

For pumpkin sweet potato paste filling:

  • Steam sweet potato and pumpkin with pandan leaves for 20 minutes until very soft. (Reminder: It is suggested to use Japanese sweet potato for making this paste as it is sweeter.)
    Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih
  • Add in salt, sugar and water, blend until smooth.
    Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih
  • Transfer to non-stick pan, add in oil, mix until combined.
    Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih
  • Cook over medium heat for about 8 minutes, then reduce to medium-low heat and cook for about 3 minutes.
    Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih
  • Set aside to cool, then divide filling into 18 portions (13 g each), cover with cling wrap to prevent from drying.
    Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih

For dough for skin:

  • *Blue pea flower juice: Add 110 g of hot water to 1 tbsp full of dried blue pea flowers, set aside to soak for 15-20 minutes, extract 90 g of blue pea flower juice. Set aside to cool.
    Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih
  • Add hot water (about 70°C, you may use hot water from electric thermos pot) to 100 g of glutinous rice flour, mix well. Add in blue pea flower juice, mix well. Mix icing sugar and another 100 g of glutinous rice flour, add to mixture, mix into a dough. Add in cooking oil, knead until well combined.
    Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih
  • Divide dough into 18 portions (21 g each), cover with cling wrap to prevent from drying.
    Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih

Making Angku Kuih:

  • Prepare 18 pieces (7-cm) round banana leaves, coat with oil.
    Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih
  • Lightly 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.)
    Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih
  • Flatten dough with palm, top with a piece of filling, wrap filling fully with dough, press until firm and shape gently into a ball. Put into mould, press lightly into mould with palm. Tap the mould gently on work top to unmould the filled dough, put onto a piece of banana leaf, then arrange in steamer racks.
    Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih
  • Steam over medium heat for 8-10 minutes.
    Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih
  • Lightly coat the surface with some oil.
    Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih
  • Set aside to cool. (Reminder: When cooled, cover the Angku kuih with cling wrap to prevent it from drying.)
    Low-Sugar Pumpkin Sweet Potato Paste Blue Pea Angku Kuih

Video

Notes

This recipe yields 16 pieces.
The nutritional value for reference is of 1 piece. 

Nutrition (per serving)

Calories: 107kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 25mgPotassium: 91mgFiber: 1gSugar: 2gVitamin A: 1674IUVitamin C: 2mgCalcium: 9mgIron: 1mg
Keyword angku kuih, blue angku kueh, low sugar angku kuih, pumpkin angku kuih
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