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If you have been following my kueh recipe series, you will see many ang ku kueh recipes. I love eating ang ku kuehs, it’s chewy, mildly sweet and the filling complements with the mochi-like skin very well. Ang ku kueh is a very popular local sweet snack. It’s commonly found in local bakery, snack shops and food courts. In this variation of any ku kueh, I’m making the pumpkin ang ku kueh with chestnut paste. I’m really surprised how delicious the chestnut paste tastes with the pumpkin flavoured skin. On its own, it taste like just rough chestnuts, but after wrapping and steaming it, the earthy sweet fragrance really pleases the tastebuds. It’s difficult to describe accurately, you have to give it a try yourself.
As like my other ang ku kueh recipes, the use of Monk fruit sweetener in this pumpkin ang ku kueh recipe makes it refined sugar-free. And of course the use of glutinous rice flour makes it gluten-free as well. This recipe is perfect for vegetarians and vegans too.
I happened to have a wooden mould I bought long time ago at a discounted rate, it’s in the shape of a cute round maize. I guess it’s limited edition so I can’t find it anywhere else now. You can use similar wooden moulds like this cute tortoise design or this traditional longevity peach design.
Learn how to make Pumpkin Ang Ku Kueh with Chestnut Paste Filling on YouTube
Check out other kueh recipes
If you love Nyonya snacks and kuehs like me, do check out these recipes, many of these recipes are gluten-free, eggs-free and made with Monk fruit or Stevia sweetener, making them a healthier snack version from the original recipe:
- Pumpkin Ang Ku Kueh with Purple Sweet Potato Filling 紫薯馅金瓜红龟粿
- Ang Ku Kueh (Red Tortoise Cake 红龟粿)
- Ang Ku Kueh with Mung Bean Paste Filling (Red Tortoise Cake 绿豆蓉红龟粿)
- Pandan Coconut Ang Ku Kueh (Red Tortoise Cake 香兰椰丝红龟粿)
- Dadar Gulung (Kueh Dadar 香兰椰丝卷)
- Ondeh Ondeh
- Kueh Ubi Kayu 蒸木薯糕 (Steamed Tapioca / Cassava Kueh)
- Sweet Potato Kueh 甜番薯椰丝糕
- Kaya Puff Pastry (Kaya Kok / 咖椰角)
- Sesame Ball (Air Fryer Chinese Jian Dui 气炸锅煎堆)
- Soon Kueh 笋粿 (Bamboo Shoots Dumplings)
- Pulut Tai Tai
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Pumpkin Ang Ku Kueh with Chestnut Paste Filling 甘栗馅金瓜红龟粿
- 150 g pumpkin yields 70g pumpkin puree
- 120 g glutinous rice flour and more for dusting the mould
- 1 tsp Monk fruit sweetener
- 10 ml vegetable oil and more for greasing the ang ku kueh
- ⅛ tsp fine salt
- 40-50 ml hot boiling water
- 250 g chestnut paste filling
- 10-15 pcs banana leaves boiled and wiped clean and cut to shape
- Peel and dice 150g pumpkin.150 g pumpkin
- Boil water in a steamer. Steam the pumpkin on high heat for 15-20 minutes until softened.
- Transfer steamed pumpkin into a blender and blend into a puree. You will need 70g of pumpkin puree.
- In a separate bowl, combine 120g glutinous rice flour, 1/8 tsp fine salt, 1 tbsp Monk fruit sweetener and mix well with a spatula.120 g glutinous rice flour, 1 tsp Monk fruit sweetener, 1/8 tsp fine salt
- Make a well in the middle and add 70g of pumpkin puree and 40ml hot boiling water.40-50 ml hot boiling water
- Mix with a spatula. The mixture will look dry and disintegrated in the beginning. Then add the remaining 10ml hot water and continue to mix.Note: add more hot water if it's too dry.
- When the dough cools down, use your hand to start kneading the dough. Note: the dough will be a bit crumbly and dry.
- Add 5ml of vegetable oil and knead. The dough will start to form shape.10 ml vegetable oil
- Add another 5ml of the vegetable oil and knead into a soft, pliable and shiny dough that will not break when kneaded.
- Cover with cling wrap and let the dough rest for 15 minutes.
Assembling the Ang Ku Kueh:
- Wash and dry the banana leaves. Cut out the banana leaves according to the size required, leaving about 1cm space all around. Grease one side of the banana leaves with vegetable oil.10-15 pcs banana leaves
- Roll the dough into 20g balls and the paste filling into 20g balls. Note: you can use some glutinous rice flour on the dough for easy handling.250 g chestnut paste filling
- Press the dough in the middle with your thumb to form a ‘bowl’. Place the filling in the middle of the ‘bowl’.
- Press the edge of the dough to close. Make sure it’s sealed properly to avoid leakage. Then roll into a smooth ball again.
- Dust the dough ball with some glutinous rice flour (to prevent sticking).
- Lightly dust the mould. Gently press the dough ball into the mould, filling the edges. Knock the mold gently on your palm and the dough will flip out of the mould.
- Place each ang ku kueh on a greased banana leaf.
- Boil water in a steamer pot on high heat. Place the ang ku kueh on a steamer tray, leaving about 2cm apart from each piece. Cover with lid, leaving a small opening of about 1cm.Steam on medium heat for about 10-13 minutes until skin turns translucent.Note: I steamed my 40g ang ku kueh for about 13.5 minutes on average each time). I also wiped off the moisture condensation forming on the lid 2-3 times during steaming.
- Transfer the ang ku kueh onto a plate and brush with some vegetable oil. Let the ang ku kueh cool down before serving. Note: the colour will darken after it's cooled down.