This recipe is another variation of Angku kuih, the orange colour skin is made with orange sweet potato and ground roasted peanut is used as filling.

CHINESE VERSION: 橙薯红龟糕 (花生馅)

Orange Sweet Potato Angku Kuih (Peanut Filling)


Orange Sweet Potato Angku Kuih (Peanut Filling) | MyKitchen101en

Yields: 20 pcs

Ingredients for peanut filling:

  • 200 g skinless raw peanut
  • 1/8 tsp fine salt
  • 65 g sugar
  • 2 tbsps cooking oil

Ingredients for skin: (Yields: 465 g)

  • 100 g orange sweet potato (diced)
  • 80 g + 1/2 tsp plain water
  • 100 g + 100 g glutinous rice flour
  • 60 g hot water (70°C)
  • 10 g icing sugar
  • 2 tbsps cooking oil

Preparing peanut filling:

1 Spread peanut in single layer on baking tray, bake at 170°C/340°F for 15 minutes, until golden brown. Set aside to cool completely.

2 Grind roasted peanut until fine with food processor.


3 Add in salt and sugar, mix well.

4 Add in oil, mix well.

Preparing orange sweet potato dough for skin:

1 Steam orange sweet potato for 10 minutes until softened.

2 Blend steamed sweet potato with 80 g of water until smooth, set aside to cool.

3 Mix together hot water (70°C) and 100 g of glutinous rice flour, then add in sweet potato paste, mix well. Combine icing sugar and another 100 g of glutinous rice flour, add to mixture, mix into a dough.


4 Add in more water if needed (about 1/2 tsp), knead until a smooth dough is formed. Add in cooking oil gradually, knead until well blended.

5 Divide dough into 20 portions (23 g each), cover with cling wrap to prevent from drying.

Making Orange Sweet Potato Angku kuih:

1 Prepare 20 pieces (7-cm) round banana leaves, coat with oil.

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.)

3 Prepare 1 tbsp of peanut filling, shape dough into a bowl, fill with peanut 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).

4 Steam over medium heat for 8 minutes.

5 Lightly coat the surface with some oil.

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