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5 from 4 votes

This recipe is another variation of Angku kuih, the purple colour skin of Purple Sweet Potato Angku Kuih is made with purple sweet potato and savoury mung bean paste is used as filling. It is suggested to use Japanese or Indonesian purple sweet potato for this recipe as the colour is deeper, it will yields nicer purplish colour.

Check out our Angku Kuih recipes collection。

CHINESE VERSION: 紫薯红龟糕 (咸绿豆馅)

purple sweet potato angku kuih
 

Purple Sweet Potato Angku Kuih (Savoury Mung Bean Paste) | MyKitchen101en

Yields: 20 pcs

Ingredients for savoury mung bean paste filling: (Yields: 270 g)

  • 85 g split mung bean (soak for 3 hours, drained)
  • 100 g water
  • ¼ tsp fine salt
  • 60 g fine sugar
  • 2 tbsps cooking oil
  • 25 g shallot (chopped)

Ingredients for skin: (Yields: 470 g)

  • 80 g purple sweet potato (diced)
  • 100 g + 1 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 savoury mung bean paste filling:

1 Steam soaked split mung bean over medium heat for 20 minutes, until very soft.

 

2 Combine water, salt and sugar, add in steamed mung bean, blend until smooth.

3 Preheat cooking oil, add in chopped shallot, cook over medium heat until fragrant. Add in mung bean paste, cook over medium heat for 5-6 minutes, until the paste is not sticking to the pan.

 

4 Set aside to cool, then divide filling into 20 portions (13 g each), cover with cling wrap to prevent from drying.

Preparing purple sweet potato dough for skin:

1 Steam purple sweet potato over medium heat for 15 minutes, until very soft.

2 Blend steamed purple sweet potato with 100 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 purple sweet potato paste, mix well. Combine icing sugar and another 100 g of glutinous rice flour, add to mixture, mix well.

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

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

Making Purple Sweet Potato Angku kuih:

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

Savoury Mung Bean Paste Angkoo 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.)

Savoury Mung Bean Paste Angkoo Kuih

3 Flatten a dough lightly with palm, top with a piece of savoury mung bean filling, wrap filling fully with dough, press lightly into mould with palm, tap the mould lightly on work top to unmould the filled dough, put onto a piece of banana leaf, then arrange in steamer rack. (Reminder: Using bamboo steamer to steam will prevent condensation water from dripping onto Angku.)

Savoury Mung Bean Paste Angkoo Kuih
Savoury Mung Bean Paste Angkoo Kuih

4 Steam over medium heat for 8 minutes.

Savoury Mung Bean Paste Angkoo Kuih

5 Lightly coat the surface of Purple Sweet Potato Angku Kuih with some oil.

Savoury Mung Bean Paste Angkoo Kuih

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

purple sweet potato angku kuih

Savoury Mung Bean Paste Angkoo Kuih

Purple Sweet Potato Angku Kuih (Savoury Mung Bean Paste)

This recipe is another variation of Angku kuih, the purple colour skin of Purple Sweet Potato Angku Kuih is made with purple sweet potato and savoury mung bean paste is used as filling. It is suggested to use Japanese or Indonesian purple sweet potato for this recipe as the colour is deeper, it will yields nicer purplish colour.

Rate

5 from 4 votes
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course angku kuih
Cuisine Chinese
Servings 20 pieces
Calories 93 kcal

Equipment

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

Ingredients
  

Ingredients for savoury mung bean paste filling: (Yields: 270 g)

  • 85 g split mung bean soak for 3 hours, drained
  • 100 g water
  • ¼ tsp fine salt
  • 60 g fine sugar
  • 2 tbsps cooking oil
  • 25 g shallot chopped

Ingredients for skin: (Yields: 470 g)

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

Instructions
 

PREPARING SAVOURY MUNG BEAN PASTE FILLING:

  • Steam soaked split mung bean over medium heat for 20 minutes, until very soft.
  • Combine water, salt and sugar, add in steamed mung bean, blend until smooth.
  • Preheat cooking oil, add in chopped shallot, cook over medium heat until fragrant. Add in mung bean paste, cook over medium heat for 5-6 minutes, until the paste is not sticking to the pan.
  • Set aside to cool, then divide filling into 20 portions (13 g each), cover with cling wrap to prevent from drying.

PREPARING PURPLE SWEET POTATO DOUGH FOR SKIN:

  • Steam purple sweet potato over medium heat for 15 minutes, until very soft.
  • Blend steamed purple sweet potato with 100 g of water until smooth, set aside to cool.
  • Mix together hot water (70°C) and 100 g of glutinous rice flour, then add in purple sweet potato paste, mix well. Combine icing sugar and another 100 g of glutinous rice flour, add to mixture, mix well.
  • Add in more water if needed (about 1 tsp), knead until a smooth dough is formed. Add in cooking oil, knead until well blended.
  • Divide dough into 20 portions (23 g each), cover with cling wrap to prevent from drying.

MAKING PURPLE SWEET POTATO ANGKU KUIH:

  • Prepare 20 pieces (7-cm) round banana leaves, coat with oil.
    Savoury Mung Bean Paste Angkoo 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.)
    Savoury Mung Bean Paste Angkoo Kuih
  • Flatten a dough lightly with palm, top with a piece of savoury mung bean filling, wrap filling fully with dough, press lightly into mould with palm, tap the mould lightly on work top to unmould the filled dough, put onto a piece of banana leaf, then arrange in steamer rack. (Reminder: Using bamboo steamer to steam will prevent condensation water from dripping onto Angku.)
    Savoury Mung Bean Paste Angkoo Kuih
  • Steam over medium heat for 8 minutes.
    Savoury Mung Bean Paste Angkoo Kuih
  • Lightly coat the surface of Purple Sweet Potato Angku Kuih with some oil.
    Savoury Mung Bean Paste Angkoo Kuih
  • Set aside to cool.
    purple sweet potato angku kuih

Video

Notes

Using bamboo steamer to steam will prevent condensation water from dripping onto Angku.
When cooled, cover the Angku kuih with cling wrap to prevent it from drying.

Nutrition (per serving)

Calories: 93kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 33mgPotassium: 25mgFiber: 1gSugar: 4gVitamin A: 576IUVitamin C: 0.2mgCalcium: 5mgIron: 0.2mg
Keyword angku kuih, savoury mung bean angku
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