A Must-Try for Any Kueh Lover: Ang Ku Kueh with natural Pandan flavor and color

Full Recipe at : bit.ly/3cRBNGg
This recipe uses all natural flavor and color made from the extract of pandan leaves. It shows you how to make pandan leaves flavored dough with grounded peanut, yam and mung bean fillings.
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Recipe is adapted from:
Kenneth Goh (www.guaishushu1.com/) and Kitchen Tigress (kitchentigress.blogspot.sg/)
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[@wendywong6603]

For filling peanut early i doing without put plan flour my dough is hard after steam. Now i use yr filling put in plan flour now the dough is soft. Thank you so much share.😍

[@ShiokmanEddie]

Thank you for your feedback 🙏

[@huat5983]

Ur angkuh kuih look so yummy 😋...& i really like your video 👍 thanks u for sharing👍

[@ShiokmanEddie]

Thank you very much and you're most welcome :-)

[@sitimarinaismail2851]

wow! banyaknya inti kacang.Sedappp..!

[@joanneteh9094]

Thank you for sharing! I like it and will try to make some soon.

[@ShiokmanEddie]

+Joanne Teh, you're most welcome 😊 thanks for trying out the recipe

[@maysmith6389]

Wow, good recipe! Thank you.

[@ShiokmanEddie]

Thank you and you're welcome :-)

[@mbahutychanel820]

Tets great i will tray it thank for recipe

[@ShiokmanEddie]

You're most welcome

[@zhangchen5286]

You are great. Thank you I like all your recipes.

[@ShiokmanEddie]

+zhang chen Thank you very much

[@zhangchen5286]

Thank you for the reply.

[@myintmyat1754]

Thank you

[@ShiokmanEddie]

You're most welcome :-)

[@vincentrock1994]

Good...job......thanks my mom like it

[@ShiokmanEddie]

Thank you

[@rinisafirra6954]

nice recipe so delicious good your recipe thanks 👍👍👍

[@ShiokmanEddie]

Thank you and you're welcome 😊

[@chombiehello3515]

Just love all nonya kuehs,love your recipes and cleanliness😊

[@ShiokmanEddie]

Thank you very much for your compliments :-)

[@tehbeng7520]

Very good recipe bcos after steaming the surface is not dry .Thanks

[@ShiokmanEddie]

Thank you very much. Glad you like it :-)

[@mengyap8560]

Wow that's a lot of work! Thanks for the effort :)

[@ShiokmanEddie]

Thank you and you're most welcome :-)

[@outlookteam9934]

Thanks for the angku recipe with mungbeans, yam or peanut filling. I am also looking for recipe for gula melaka coconut filling, do you have it.

[@ShiokmanEddie]

You can use my Pulut Inti recipe to make the gula melaka filling

[@outlookteam9934]

@@ShiokmanEddie thanks for the tip. Will look for it.

[@florencephang2015]

👍

[@ShiokmanEddie]

Thank you :-)

[@johnyeo6785]

98m9

[@fearchunlee8748]

是用粘米粉吗？不會硬(yin)吗？

[@elisabethlien6169]

Hello, where do you get the mold for the cake ? thank you very much

[@ShiokmanEddie]

I got them from Phoon Huat in Singapore. I believe you can also get them online. Search for Ang Ku Kueh mold in Google.

[@gd3172]

Whats the purpose of making the glutinuous rice flour paste the night before? Where did u get ur mold from?

[@ShiokmanEddie]

To achieve a chewy and softer skin. Mold bought from Phoon Huat.

[@gd3172]

Shiokman Eddie i see. Yea. The dough looked really pliable. Thanks!

[@ibnuismani1581]

namanya Kueku

[@vincentrock1994]

May we use brown sugar into the filling....? Thanks

[@ShiokmanEddie]

Yes you can modify whatever you like to suit your taste

[@suziemadavan699]

nice colour

[@ShiokmanEddie]

Thank you

[@lpay0]

May I ask ...Is the Mung bean cook in 400 ml water or 180 ml as on your written recipe?

[@ShiokmanEddie]

So sorry for the typo error. Should be 400ml water. Thanks for highlighting the mistake.

[@giokhuiphua9740]

Glutinuios rice flour or rice flour you mix together with pandan juice and cook it?

[@ShiokmanEddie]

It's mentioned in the video and on my recipe blog that it's rice flour

[@jaslinnah9574]

How do I store my left over ang ku kueh? Will it be harder if kept in the fridge for overnight?

[@ShiokmanEddie]

Keep in the fridge in an airtight container. Yes it will be slightly harden but you just need to thaw at room temp to soften the skin back before eating. You can also very lightly steam it.

[@janabaiapvellasamy3737]

Wow so much of work do you think I can...I tried some of your recipes and I got pass marks but this one I'm scared

[@ShiokmanEddie]

If you don't try you'll never know. Just try with one type of filling first.

[@janabaiapvellasamy3737]

So sweet of you... tq so much for your encouragement...it's boost me so I will try and get back to you

[@parimaladevi5261]

.

[@elizabethlim138]

Wow! The labour of love that went into your ku kueh...one word - WOW! But I wonder why do we need to leave the glutinous flour dough overnight in the fridge?

[@ShiokmanEddie]

Thanks Elizabeth. The reason for keeping the glutinous dough in the fridge overnight is to achieve a softer and QQ texture skin.

[@elizabethlim138]

Owh!!!! Ok ok...I'll give it a go this weekend! Thanks, Eddie!

[@ShiokmanEddie]

You're welcome Elizabeth and eagerly waiting for your feedback :-)

[@johnyeo6785]

@@ShiokmanEddie ml

[@johnyeo6785]

@@ShiokmanEddie0i

[@charlizet4314]

May I ask what will be the difference if not adding sweet potatoes?

[@ShiokmanEddie]

Without sweet potatoes, the skin will not remain soft after a few days just like ondeh ondeh. The addition of sweet potatoes to the dough makes these kueh stays soft and chewy for longer time.

[@charlizet4314]

@@ShiokmanEddie Thank you very much 🙏

[@inameicucme]

May I know the reason why the dough needs to be kept overnight prior to mixing with the pandan paste?

[@ShiokmanEddie]

To get a chewy and softer skin.

[@inameicucme]

@@ShiokmanEddie Thanks

[@tabrose8601]

If pandan leaves r not available then what should I do?

[@ShiokmanEddie]

Klaine CrissColfer, Are you able to get pandan paste or pandan essence at the stores? if not then make it without any and it will be white if you don't want to use any food colouring. It'll still looks good and taste nice.

[@tabrose8601]

thank you so much

[@karmanchan279]

Hi, wondering if using pandan essence to substitute, how much of it to mix it to achieve your pandan coconut paste? Is it just add coconut milk with the pandan essence?

[@ShiokmanEddie]

@ Kar Man Chan - I'm sorry but you have to just add and adjust accordingly. I've only use pandan extract and not essence.

[@wongpoomee]

May I ask , is mashed sweet potatoes still hot when adding in the pandan paste?

[@ShiokmanEddie]

poomee wong, yes after mashing the sweet potatoes it's still warm

[@kimwou4008]

poomee won为什么不放中文呢

[@kimwou4008]

为什么不放中文字呢

[@susankong8010]

poomee wong

[@leehuamoi]

why have to add sweet potatoes?

[@ShiokmanEddie]

So that the skin will remain soft

[@leehuamoi]

Shiokman Eddie Ic. Tks

[@ininhindayani4003]

Terjemahan bahasa indonesianya dong

[@ShiokmanEddie]

Sorry English please

[@ininhindayani4003]

@@ShiokmanEddie iya engga papa ,sy jg suka bikin kue2 buat dijual dikantor,bikin kue SEMPRONG dong Shiokman Eddie gagal terus klw bikin kua SEMPRONG mau bisa saya

[@ShiokmanEddie]

Seriously, if you're don't going to translate to English, I'm afraid I won't be able to answer any of your queries. I simply don't understand a word you're saying. Thank you.