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Pandan Ang Ku Kueh with Peanut Filling
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
  4. Assembly
  5. Divide all fillings and dough into 20 g portions each
  6. Roll each filling and dough portion into shape of balls
  7. Dust some flour inside wooden mould
  8. Flatten dough and place filling in the centre
  9. Fold the sides up and seal dough
  10. Roll into a ball
  11. Press dough ball into the mould flat
  12. Knock the kueh out of the wooden mould onto a small piece of banana leaf
  13. Steam for 6 mins at medium heat
  14. Remove from steamer and brush with cooking oil lightly