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I love making ang ku kueh. It’s not only a delicious and popular local snack, it’s also gluten-free. The use of Monk fruit sweetener and naturally sweeten purple sweet potato paste filling in this recipe makes it refined sugar-free too. There are many ways to play around the shape of the dough and the choice of filling. Since it’s pumpkin season now, I had lots of fun shaping the ang ku kuehs into a pumpkin shape. I really love the rich purple hues from the purple sweet potato paste filling which I made and froze a month ago, it complements the naturally orange coloured skin from fresh pumpkin.

pumpkin ang ku kueh

Ang Ku Kueh (in Hokkien), or 红龟粿 in Chinese or red tortoise cakes (literally translated), is a traditional Chinese snack found commonly in Southeast Asia. It is typically shaped like a tortoise, with the top imprinted with auspicious Chinese characters such as 吉祥 (auspicious) or 寿 (longevity) or 福 (fortune). Thus, the snacks are traditionally served during auspicious and joyous events such as birthdays of elderly people, first month celebration of a new born baby, and even the main Chinese religious rituals. The shape is formed by moulds of various prints and sizes. Check out the ang ku kuehs I made previously: red ang ku kueh with peanut paste fillinggreen ang ku kueh with pandan coconut filling, sapphire blue ang ku kueh with mung bean paste filling.

pumpkin ang ku kueh

Tips when making Pumpkin Ang Ku Kueh

  1. Since fresh pumpkin is used to give the natural orange colour to the dough, it has to be steamed until it’s very soft and blended well into the thick and smooth purée in order to mix well into the dough.
  2. You can use other types of paste filling such as peanut paste filling, mung bean paste filling or even chestnut paste filling.
  3. To achieve the soft pliable dough that will not break easily when kneaded, it’s essential that you add hot boiling water to the dough, and not just hot water. By adding hot boiling water, it helps to ‘cook’ the glutinous rice flour that produces a soft and flexible dough.
  4. I find that a 50/50 ratio for the filling and dough is the perfect balance as the skin is thin enough for the amount of filling.
  5. It’s important to control the heat during steaming. Simply boil the water on high heat and after placing the ang ku kuehs into the steamer, reduce the heat to medium and leave a little opening to let steam out a little. I wiped off the water condensation on the lid about 2-3 times during steaming to avoid the water dripping onto the kuehs. Excess moisture and high heat will cause the ang ku kuehs to lose its print and shape.
  6. Cooked ang ku kueh should have translucent skin. After it’s cooked, brush some vegetable oil on it.
ingredients

How to store Pumpkin Ang Ku Kueh

  1. Cooked pumpkin ang ku kueh can be kept at room temperature for 1-2 day in an airtight container or in the fridge for 3-4 days. If it’s hardened, just steam on medium heat for about 3-5 minutes. 
  2. If you would like to store cooked ang ku kueh for a longer period, it can also be kept in an airtight container in the freezer for up to 3 months. To serve, just steam without thawing on medium heat for about 5-8 minutes. 

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Watch how to make pumpkin ang ku kueh on YouTube

pumpkin ang ku kueh

Pumpkin Ang Ku Kueh with Purple Sweet Potato Filling 紫薯馅金瓜红龟粿

These gluten-free and refined sugar-free pumpkin ang ku kueh are coloured with real fresh pumpkins and filled with the naturally sweet purple sweeet potatoes, making it a highly nutritious snack.
5 from 1 vote
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Dessert, Snack
Cuisine asian, Chinese, nonya, perakanan, southeast asian
Servings 4 persons
Calories 90 kcal

Ingredients
  

  • 120 g glutinous rice flour
  • tsp fine salt
  • 1 tsp Monk fruit sweetener
  • 10 ml vegetable oil
  • 40-50 ml hot boiling water
  • 70-90 g pumpkin to make 70g of pumpkin purée
  • 250 g purple sweet potato paste filling

Others

  • 10-15 pcs banana leaves 
  • 1 tbsp vegetable oil for brushing the kuehs
  • 1 tbsp glutinous rice flour for dusting the kuehs and moulds
  • 10-15 cloves for decoration

Instructions
 

Make the dough (yields 250g dough, makes about 12):

  • Peel and cut the pumpkin into smaller pieces. Steam the pumpkin on high heat for 15-20 minutes until softened. Then blend into a thick and smooth purée.
    70-90 g pumpkin
    pumpkin puree
  • Boil about 50ml of water.
    40-50 ml hot boiling water
  • Mix 120g glutinous rice flour with 1/8 tsp fine salt, and 1 tsp Monk fruit sweetener. Stir to combine well. 
    120 g glutinous rice flour, 1/8 tsp fine salt, 1 tsp Monk fruit sweetener
    mix the flour
  • Add 70g pumpkin purée and 40ml of hot boiling water to the dry ingredients.
    add pumpkin puree
  • Use a spatula to start mixing and stirring until it forms a crumbly dough. Then add the remaining 10ml hot water and continue to mix. 
    Note: add more hot water if it's too dry.
    mix the flours
  • When cool enough to handle, use your hand to knead the dough.
    Note: the dough will be a bit crumbly and dry.
    knead the dough
  • Gradually add 10ml vegetable oil in 2 parts and continue to knead the dough.
    10 ml vegetable oil
    add oil
  • Once the dough turns soft, pliable and shiny, it's done.
    knead the dough
  • Cover and let it rest for 15 minutes. The dough should be soft and will not break when kneaded. 
    cover and rest

Assembling the Ang Ku Kueh:

  • Wash, boil, 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 
    brush oil on banana leaves
  • Roll into balls 20g of purple sweet potato paste filling each, and 20g of the dough each.  
    250 g purple sweet potato paste filling
    roll the dough and filllings
  • Roll the 20g dough into a ball, press a hole in the middle with your thumb to form a ‘bowl’. 
    Place the filling in the middle of the ‘bowl’ and press the edge of the dough to close. Make sure it’s sealed properly to avoid leakage. Then roll into a smooth ball again. 
    wrap the filling
  • Dust the dough ball with some glutinous rice flour.
    Use a scraper or thread to gently press 4 lines on the dough ball to form the pumpkin shape.
    1 tbsp glutinous rice flour
    make pumpkin shape
  • Place each ang ku kueh on a greased banana leaf.

Steam the Ang Ku Kueh:

  • Boil water in a steamer pot on high heat. Place the ang ku kueh on a steamer tray, leaving about 1-2 inch apart from each piece. Cover with lid, leaving a small opening of about 1cm.
    place on steamer plate
  • Steam on medium heat for about 10-13 minutes until skin turns translucent.
    Note: I steamed my 40g ang ku kueh for about 11.5 minutes on average. I also wiped off the moisture condensation forming on the lid 2-3 times during steaming.
    cooked
  • Brush each ang ku kueh with some vegetable oil. Let the ang ku kueh cool down before serving.
    1 tbsp vegetable oil
    brush with oil
  • Decorate the pumpkin ang ku kueh with a clove on top.  
    10-15 cloves
    pumpkin ang ku kueh

Video

Keyword ang ku kueh, gluten-free, pumpkin, purple sweet potato, refined sugar free

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