Purple Sweet Potato Angku Kueh
This post may contain affiliate links.Angku Kueh 紅龜粿 just got a colorful upgrade with purple sweet potato—and it’s as fun to make as it is to eat. This classic Asian dessert has a chewy glutinous rice skin and sweet mung bean filling, but the natural purple hue gives it that extra flair.
Angku kueh—also known as kue ku in Indonesia or kue thok—is a chewy glutinous rice cake shaped like a tortoise shell, symbolizing long life and blessings. It’s a must-have during baby’s first-month celebration, Qing Ming, or Hungry Ghost Festival—usually offered alongside other traditional treats.
Traditionally, angku kueh comes in bold red, orange, or pandan green. Each color carries its own meaning, and I grew up seeing these little cakes on festive trays and prayer altars. In this version, I’m using purple sweet potato to give it a soft, earthy flavor and a naturally gorgeous color.
The dough is tender, slightly oily from coconut milk, and reminds me of a cross between mochi and nyonya kuih. The filling? A sweet mung bean paste that’s smooth, creamy, and just the right amount of nostalgic.
If you love desserts with tradition and chewy textures, you’ll also enjoy my Traditional Mooncake, Snow Skin Mooncake, Putri Mandi, or Ube Mochi Pancake. These treats bring the same festive joy—with a little modern twist.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Glutinous Rice Flour – This is the key to that signature chewy texture. Don’t confuse it with regular rice flour—they’re not interchangeable! Look for “sweet rice flour” or “mochiko” if you’re shopping in Asian grocery store. It’s naturally gluten-free and sticky when cooked.
Peeled Mung Bean – You’ll want the split yellow variety (also called moong dal) without the green skin. It cooks faster and has a soft, creamy texture—perfect for fillings. Soak it first to help it cook evenly and blend smoothly.
Vanilla Powder – It adds a warm aroma to the filling without extra moisture, which is ideal for paste-based fillings like mung bean. You can sub with vanilla extract, but use it sparingly and mix it in once the filling cools.
Be sure to check out the full recipe and ingredient list below
Variations
Angku kueh was traditionally red for festive offerings and baby celebrations, but now it comes in all kinds of colors. Pandan extract gives it a lovely green hue, while pumpkin puree makes it a bright golden yellow.
You’ll also see orange versions, pastel shades, and even playful shapes like flowers or cartoon characters. It’s a classic dessert with plenty of room for creativity!
How to Make Angku Kueh Purple Sweet Potato
STEP 1. Rinse the peeled green beans 2–3 times, then soak in clean water for about 2 hours (Image 1). While waiting, steam the purple sweet potato for 20 minutes or until soft (Image 2). Peel and mash it with a fork (Image 3), then strain for a smoother texture. In a mixing bowl, combine glutinous rice flour, sugar, salt, vanilla powder, coconut milk, and the mashed sweet potato (Image 4).
STEP 2. Add coconut oil and mix until fully incorporated (Image 5). You can also add a few drops of taro essence for extra aroma (Image 6). Mix well, cover with cling wrap, and set aside (Image 7). Once the green beans are done soaking, drain and steam them for 20 minutes (Image 8).
STEP 3. Blend the steamed beans, coconut milk, sugar, and salt in a food processor until smooth (Image 9). Transfer to a non-stick pan and cook over low heat until the mixture is dry and easy to shape (Images 10, 11). Let it cool completely. Divide and roll into 20g balls. For the dough, weigh out 35g portions and roll into balls as well (Image 12).
STEP 4. Take one piece of dough and flatten it in your palm. Place the filling in the center, wrap and seal tightly (Images 13, 14). Set aside (Image 15). Lightly brush the mold with oil, then put and press the filled dough into the mold (Image 16).
STEP 5. Press the mold gently onto a greased banana leaf, then lift carefully to release (Images 17, 18). Repeat with the rest. Steam in a preheated steamer for 15 minutes (Image 19). Let cool before serving (Image 20).
Pro Tips
- Strain the mash – For a smoother dough texture, strain the mashed sweet potato after mashing. No lumps, no regrets.
- Season your mold – If you’re using a wooden mold, brush it with vegetable or coconut oil daily for a few days before first use. This helps prevent sticking and protects the wood.
- Oil the mold each time – Lightly brush the mold with oil before pressing each kueh. It keeps the pattern sharp and the dough from sticking.
- Banana leaf magic – Place each kueh on a greased banana leaf square for extra fragrance and easy removal after steaming.
- Cool the filling first – Let the mung bean filling cool completely before shaping. Warm filling = sticky mess.
- Cloth under the lid – Wrap your steamer lid with a clean kitchen towel to stop condensation from dripping onto the kueh.
- Let it rest – After steaming, let the kueh cool before serving. The skin sets nicely, and the texture improves.
- Make-ahead friendly – You can freeze uncooked kueh. Steam directly from frozen—just add a few extra minutes.
Serving Suggestions
I love enjoying angku kueh with a warm cup of lemongrass pandan tea or rose milk tea—the floral notes go so well with the earthy sweet potato and creamy mung bean filling.
If you’re putting together a little dessert spread, pair it with Klepon or Candil Ubi for a mix of chewy, nostalgic treats. Perfect for tea time or just a sweet moment in the afternoon.
FAQs about Angku Kueh
Angku kueh is a traditional Asian dessert made with glutinous rice flour, coconut milk, and a sweet filling—usually mung bean paste. The dough is soft, chewy, and often naturally colored with ingredients like pandan, pumpkin, or purple sweet potato.
Yes, you can! While the tortoise shell mold gives it that classic look, you can shape the dough into flat discs or use cookie cutters for a more playful twist. It won’t be traditional, but it’ll still taste amazing.
Cracking usually means the dough is too dry. Make sure your sweet potato mash is smooth and moist, and don’t skip the coconut milk or oil in the dough. Cover the dough while working to keep it from drying out.
Absolutely! Red bean paste, lotus seed paste, or even sweet coconut filling work well as substitutes. The dough is flexible and pairs nicely with most sweet fillings.
Angku kueh has a soft, chewy skin with a slightly sweet, creamy filling—somewhere between mochi and nyonya kuih. The purple sweet potato adds an earthy note and beautiful color.
Storage
Store them in an airtight container in the fridge for up to 3 days. To reheat, just steam for 5–7 minutes until soft and warm again. You can also freeze them uncooked and steam directly from frozen.
More Purple Sweet Potato Recipes
- Candil Ubi
- Talam Ubi Ungu
- Putri Mandi
Angku Kueh Purple Sweet Potato
Ingredients
Skin
- 100 g purple sweet potato steamed and mashed
- 175 g glutinous rice flour
- 2 tbsp sugar
- 150 ml coconut milk 65 ml coconut milk + water
- ½ tsp salt
- 1 tbsp coconut oil
- 2 drops taro essence
Filling
- 100 gr peeled green beans soak 2 hours steamed
- 50 gr sugar
- 100 ml coconut milk 65 ml + water
- ½ tsp salt
- ½ tsp vanilla optional
Instructions
- Rinse the peeled green beans 2–3 times, then soak in clean water for about 2 hours. While waiting, steam the purple sweet potato for 20 minutes or until soft. Peel and mash it with a fork, then strain for a smoother texture. In a mixing bowl, combine glutinous rice flour, sugar, salt, vanilla powder, coconut milk, and the mashed sweet potato.
- Add coconut oil and mix until fully incorporated. You can also add a few drops of taro essence for extra aroma. Mix well, cover with cling wrap, and set aside. Once the green beans are done soaking, drain and steam them for 20 minutes.
- Blend the steamed beans, coconut milk, sugar, and salt in a food processor until smooth. Transfer to a non-stick pan and cook over low heat until the mixture is dry and easy to shape. Let it cool completely. Divide and roll into 20g balls. For the dough, weigh out 35g portions and roll into balls as well.
- Take one piece of dough and flatten it in your palm. Place the filling in the center, wrap and seal tightly. Set aside. Lightly brush the mold with oil, then press the filled dough into the mold.
- Press the mold gently onto a greased banana leaf, then lift carefully to release. Repeat with the rest. Steam in a preheated steamer for 15 minutes. Let cool before serving.
Video
Notes
- Strain the mash – For a smoother dough texture, strain the mashed sweet potato after mashing. No lumps, no regrets.
- Season your mold – If you’re using a wooden mold, brush it with vegetable or coconut oil daily for a few days before first use. This helps prevent sticking and protects the wood.
- Oil the mold each time – Lightly brush the mold with oil before pressing each kueh. It keeps the pattern sharp and the dough from sticking.
- Banana leaf magic – Place each kueh on a greased banana leaf square for extra fragrance and easy removal after steaming.
- Cool the filling first – Let the mung bean filling cool completely before shaping. Warm filling = sticky mess.
- Cloth under the lid – Wrap your steamer lid with a clean kitchen towel to stop condensation from dripping onto the kueh.
- Let it rest – After steaming, let the kueh cool before serving. The skin sets nicely, and the texture improves.
- Make-ahead friendly – You can freeze uncooked kueh. Steam directly from frozen—just add a few extra minutes.
If you love traditional dessert, you must try this purple sweet potato Angku Kueh. Its chew texture with melt-in-the-mouth fillings will make you fall in love with this dessert!