Purple Sweet Potato Angku Kueh

A plate of three angku kueh made of purple sweet potato.

5 from 1 vote

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.

Prep Time1

Cook Time15

Total Time1 15

Course: Cake, Dessert, Desserts, Snack

Cuisine: Asian, Chinese

Servings: pieces

Calories: 73kcal

Author: Claudia

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.

Nutrition