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Ang Ku Kueh

Indonesian Kue Ku (Ang Ku Kueh – Sweet Mung Bean Pastry)

Kue Ku (or Ang Ku Kueh) is a traditional Indonesian and Peranakan delicacy made with glutinous rice flour dough, filled with sweet mung bean paste, and steamed on banana leaves. Its signature turtle-shaped mold and glossy red or green color symbolize good fortune and longevity, making it a favorite treat for festive occasions.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 20 Pastries (30 g each)
Course: Dessert, Festive Treat, Snack
Cuisine: Indonesian / Peranakan (Southeast Asian)
Calories: 120
Ingredients Method Notes

Ingredients
  

Filling (Isi Kacang Hijau)
  • 1 cup hulled mung beans kacang hijau kupas – available in Asian markets
  • ½ cup granulated sugar
  • ⅔ cup coconut milk santan – from ¼–½ fresh coconut or canned version
  • ½ teaspoon salt
  • 2 pandan leaves daun pandan – or substitute with a drop of pandan extract
Dough (Kulit)
  • 1½ cups glutinous rice flour tepung ketan – not regular rice flour
  • ¾ cup steamed and mashed potato kentang kukus, haluskan
  • ¼ cup powdered sugar gula halus
  • 1 tablespoon neutral oil minyak goreng, e.g., canola or sunflower oil
  • ⅔ cup warm coconut milk santan hangat, add gradually until smooth dough forms
  • ½ teaspoon salt
  • Red and green food coloring optional, for traditional look
For Steaming & Assembly
  • Banana leaves daun pisang, cut into small squares, brushed lightly with oil
  • Extra glutinous rice flour for dusting the mold
  • A few teaspoons of neutral oil for brushing after steaming

Instruction
 

Make the Filling
  1. Soak mung beans in water for 2 hours. Drain.
  2. Steam for 30 minutes until soft, then mash until smooth.
  3. Cook mashed beans in a nonstick pan with sugar, coconut milk, salt, and pandan leaves. Stir constantly over medium heat until mixture thickens and can be shaped.
  4. Remove pandan leaves, cool completely, then roll into small balls (about 2 teaspoons each). Set aside.
Make the Dough
  1. In a bowl, combine glutinous rice flour, mashed potato, powdered sugar, salt, and oil.
  2. Gradually add warm coconut milk, kneading until the dough is soft, smooth, and pliable.
  3. Divide: color ¾ of the dough green, and ¼ red (or any preferred combination).
Assemble the Kue Ku
  1. Take a piece of dough (about 1 tablespoon), flatten in your palm, and place a mung bean ball inside. Seal and roll into a smooth ball.
  2. Dust a traditional kue ku mold (turtle-shaped mold) with glutinous rice flour. Place dough ball inside, press firmly, then tap out carefully.
  3. Place each piece on an oiled banana leaf square.
Steam the Pastries
  1. Prepare a steamer with boiling water. Wrap the steamer lid with a clean kitchen towel to prevent condensation dripping onto the pastries.
  2. Steam the kue ku for 12–15 minutes over medium heat.
  3. Remove from steamer and immediately brush lightly with oil for a glossy finish.

Notes

  • Mung beans (kacang hijau kupas): Look for yellow hulled mung beans at Asian groceries. Split yellow mung beans or lentils can be substituted, though the flavor is slightly different.
  • Banana leaves: Found frozen in Asian or Latin markets. If unavailable, line the steamer with parchment paper.
  • Coconut milk: Canned coconut milk works well. Choose a full-fat version for authentic richness.
  • Potato (kentang): Some versions use sweet potato instead of regular potato, which gives a slightly sweeter and softer dough.
  • Molds: Traditional turtle-shaped molds are sold in Asian kitchenware shops or online. A small mooncake mold or any patterned press can be used instead.
  • Coloring: Traditionally red or green. Natural coloring (beet juice, matcha, pandan extract) can be used instead of food dye.
  • Storage: Best enjoyed fresh. Store leftovers in an airtight container at room temperature for 1 day, or refrigerate up to 3 days. Steam briefly before serving to soften.