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Purple Sweet Potato Ang Ku is a traditional Chinese pastry, known for its vibrant purple color and sweet flavor. It features a soft, chewy exterior made from glutinous rice flour, colored and flavored with purple sweet potato. The filling typically consists of sweetened mung bean paste or other sweet fillings. The kueh is often molded into a tortoise shell shape, symbolizing longevity and good fortune.

I am so happy that my Purple “Ang Ku Kueh” turned out well and they taste good! Thank you “Nasi Lemak Lover” for sharing the recipes. The mould that I used belonged to my late granny. This is the first time I am using it and it brings back fond memories of my Ah Mah.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

Purple Sweet Potato Ang Ku Kueh Recipe

Yields: 23 Ang Ku Kueh

INGREDIENTS:

Filling:

200g mung beans/green beans (Split without skin)

90g sugar

3 tbsp vegetable oil

3 pandan leaves (tight into a knot)

Sweet Potato dough:

300g purple sweet potatoes, cut into big pieces

200g glutinous rice flour

1 tbsp rice flour

3 tbsp corn oil

180ml water

Tools:

23 pieces - Banana leaves to cut into the size slightly bigger than the shape of the mould.

Angku Mould (6.5 cm X 5.75 cm )

METHOD:

Filling:

Rinse mung beans four to five times then soak in clean water for at least 1 hour.
Steam soaked mung beans with Pandan leaves for 30 to 45 minutes or till soft over the medium heat.
Remove from steamer. While beans are still hot, place beans, sugar and oil in a food processor and process till fine.
Shape the bean paste into small balls (20 g each) and keep aside.

Sweet Potato Dough:

Steam the sweet potatoes till soft, about 15 to 20 minutes.
Mash the cooked potatoes with a potato riser. If you do not have potato riser, you may push the potatoes through a sieve as I did (see above).
In a stand mixer bowl, add in the mashed sweet potatoes, glutinous rice flour, rice flour, corn oil and slowly add in water to mix well till becomes a soft dough. With the dough hook fitted to the machine, knead the dough for 3 minutes. Keep aside and rest 1 hour.

Shaping:

Pinch a dough about 32g and shape into small ball. You will get about 23 balls.
Brush banana leaf with vegetable oil.
Lightly dust the mould with glutinous rice flour.
Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.
Place the ball in the mould, press evenly, then knock out and place on the oiled banana leaf.

Steaming:

Arrange in a bamboo steaming tray and steam for 8 minutes over medium heat.
Remove from steamer and immediately brush the kuih with some oil.

Notes:

As I soaked the mung beans for 2 hours, the steaming time required was less than 45 minutes.
You may also knead the dough by hand but I let the machine do the work.
Different potatoes have different textures. It may be soft and some are harder. Please do not add all of water in one go. Add the amounts gradually till you get a soft dough. If the dough is too soft, you may adjust by adding a little more glutinous rice flour. The mung bean filling recipe quantity shared above is enough for 2 batches. I kept the balance for later use.