Saturday, September 14, 2013

Purple Sweet Potato Angku Kuih - 紫番薯龟糕

Made these purple angku kuihs to share with Veronica (Minty's Kitchen). She shares her chwee kuihs and Ann (Anncoo Journal) brings her yummy mooncakes to share with us. lol. I am referring to our facebook conversation. As much as we would love for us to taste each other's creation, Ann lives in Singapore (if i am not wrong) whilst Veronica resides in Australia. We should meet up one day!

This is my first attempt making angku kuih from an adaptation of a recipe from my niece (Littlekitchen). The dough is soft and easy to make. However, I find the dough is too soft for me as I prefer a little chewy. So on my next attempt I will do a minor modification.... stay tuned!


Ingredients: (medium size mould)
For the filling:
250 g red beans
130 g sugar
4 tablespoon cooking oil
4 pandan leaves

Soak red beans for 1 hour. Drain. Boil the red beans till soft.  Put the red beans into a blender, add sugar and cooking oil to blend together until the mixture is fine and smooth.  Roll into 13 round balls of roughly 28g each. Leave aside for later use.

Sweet potato dough: (makes 13)
100 g sweet potato
150 g glutinous rice flour
1/2 tablespoon rice flour
1 tablespoon cooking oil
100 ml tap water

Extra glutinous rice flour (for dusting the mould)
Banana leaves (cut into 13 small pieces, bigger than the cavity of the mould)


1)  Cut sweet potato into cubes, steamed till cooked. Mash while it is hot.

2)  Sieve glutinous rice flour and rice flour into a mixing bowl. Make a well in the centre and add in mashed potato, sugar, oil and water, work slowly to knead into a fine dough. Take note, if the dough is dry and hard add a bit water to knead; if the dough is too wet add some glutinous rice flour. Leave the dough for  25 - 30 minutes. Divide and shape the dough into balls of 27g each.

3) Flatten the dough and place a ball of filling in the centre and seal.  Dust with some glutinous rice flour and press firmly into the angku mould. Knock out and  place on the greased banana leaf.  Repeat the same process with the remaining.

4)  Spray water over the angku kuih. Steam  kuih over medium low heat for 8 - 10 minutes.

5)  Remove the kuih from steamer, brush lightly some cooking oil over kuih while hot.


  1. Hi Veronica,

    Yes we love to share food on FB even though we've not met before. Your nice colour sweet potato AKK look pretty and delicious! Just in time for my afternoon tea :)

  2. totally agree with Ann.... and your AKK skin looks very Q~~~~

    victoria bakes

  3. I love this, but still not yet try this. Will try this some day.

  4. Hi Veronica, love your purple angku, look so delicious and lovely color too. I need 2 pieces please! :))

    Have a nice weekend.

  5. Hello Veron, this sweet potato AKK look so nice. Well done .

  6. Hi Veronica,
    Looks great!! The colour of hte purple is particularly ye- catching !

  7. Veronica, I love ang ku kuih and I love this purple version!

  8. Hi Veronica, my first time here, when I saw your angku, I have to jump in to have a closer look:D Nice!