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Pandan Ang Ku Kueh with Peanut Filling
Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
3 hrs
 

Makes: 12-15 pieces

Course: Dessert, Snack
Cuisine: Peranakan
Keyword: Pandan
Author: Shiokman Eddie
Ingredients
Dough
  • 300 g glutinous rice flour
  • 250 ml water
  • 40 g pandan leaves
  • 150 g coconut milk
  • 5 tsp rice flour
  • 4 tsp sugar
  • 2 Tbsp cooking oil
  • 220 g sweet potato
Peanut Filling
  • 300 g grounded peanuts
  • 150 g sugar
  • 25 g roasted sesame seeds
  • 2 tbsp plain flour
  • 50 g water
  • 10 g cooking oil
Instructions
Dough
  1. Mix flour and water well until it all comes together
  2. Cover and keep in the fridge overnight
  3. Add pandan leaves and coconut milk in blender and blend until pandan leaves are very fine
  4. Sieve and press out 120 g pandan coconut milk
  5. Pour pandan coconut milk, rice flour and sugar into a sauce pan
  6. Add oil and stir over low flame until it turns into a smooth paste and set it aside
  7. Cut sweet potato into small slices and steam until soft
  8. Mash sweet potato until fine
  9. Add pandan coconut paste and mix well
  10. Add glutinous rice flour paste that was kept overnight and mix evenly
  11. Knead mixture well into a dough and set it aside
Peanut Filling
  1. Add 2 tbsp plain flour and 50 g water to a bowl of grounded peanuts, sesame seeds and sugar
  2. Add 10 g cooking oil and mix evenly
  3. Put peanut mixture in a chopper and grind to however fine you like
Assembly
  1. Divide all fillings and dough into 20 g portions each
  2. Roll each filling and dough portion into shape of balls
  3. Dust some flour inside wooden mould
  4. Flatten dough and place filling in the centre
  5. Fold the sides up and seal dough
  6. Roll into a ball
  7. Press dough ball into the mould flat
  8. Knock the kueh out of the wooden mould onto a small piece of banana leaf
  9. Steam for 6 mins at medium heat
  10. Remove from steamer and brush with cooking oil lightly
Recipe Notes

Pro Tips:

Dough:

  • Overnight resting makes the skin chewier — don’t skip it.
  • Cook the pandan paste on low heat and stir continuously until smooth.
  • Final dough should be soft and slightly tacky. Add a little pandan milk if too dry.

Filling:

  • Roast peanuts for better fragrance.
  • Filling should hold its shape when rolled — not too dry or wet.

Shaping & Steaming:

  • Dust wooden mould with glutinous rice flour every time to prevent sticking.
  • Seal dough properly to avoid leaks or cracks.
  • Steam on medium heat for exactly 6 minutes only.
  • Wipe steamer lid to prevent condensation droplets from spoiling the surface.

Finishing:

  • Brush with oil while still warm for shine and softness.
  • Best eaten fresh. Re-steam the next day to refresh.

Common Fixes:

  • Cracks → Dough too dry or high heat steaming
  • Sticks to mould → More dusting flour