32 responses

  1. @cloudcontrol
    June 29, 2011

    Wow Booo! These look amazing! Well done. I love the mung bean/glutinous rice combination in Asian desserts. Have you tried using a bit of salt in the mung beans? It makes them come alive.
    My recent post Nothing says “I love you, #fatty” like a burger cake

  2. Yasmeen
    June 30, 2011

    Wow, this is my favorite post of yours so far. I love all the cultural explanations, tutorials and brand explanations. And what a BEAUTIFUL result! Great work.
    My recent post Lasagne Primavera

  3. Hannah
    June 30, 2011

    Ohhhhhh, i want! I love the words and the writing and the memories and the peanuts and the fact that it's dessert!

    I'd even eat the embryo ones with glee.
    My recent post How To Tour In Magnificent Style Like The Strange Weather Gospel Choir

  4. Fatbooo
    June 30, 2011

    Thanks Billy!

    Totally agree that salt does bring desserts to another dimension, love love love!!! I will try a touch of salt in the sweet bean paste next time.

  5. Fatbooo
    June 30, 2011

    Oooh thanks, Yasmeen. I'm glad you find this post interesting!

  6. Fatbooo
    June 30, 2011

    This is one dessert that was popular both with my Singaporean/Malaysian friends as well as local Aussies. I was quite surprised actually, cos thought the sticky chewy texture would've put-off some of them.

    Personally, I prefer mung bean filling over peanut filling. : )

  7. Agnes
    July 1, 2011

    They look beautiful – well done! :) And I'm sure round ones wouldn't taste as good as your ones with the gorgeous desing. So, so pretty!
    My recent post Cooking The Books 3: Thai Street Food

  8. msihua
    July 2, 2011

    Aaaaaaa… I wanttt… and that ang ku kueh mold looks slightly similar to the png kueh mold I was asking you to look out for :P Well done! When can I have some please? (I have no shame :P)
    My recent post Grilled Persimmons with Quince Syrup Recipe

  9. Fatbooo
    July 2, 2011

    Thanks, Agnes. :)

  10. Fatbooo
    July 2, 2011

    Hahaha I'll keep you in mind when (if ever) I make the next batch. :D

  11. Ocean Frieght
    August 16, 2011

    Wow, looks very nice to eat.. I like it. Very cute.. The color was very amazing.. Keep it up. Thanks for sharing.. <a = href = "http://www.oceanaudit.net">Ocean Frieght

  12. Loveforfood
    December 20, 2011

    i always love that… i will always buy from the small stall.. thanks for sharing how to make it… wow!

  13. Fatbooo
    December 20, 2011

    You're welcome! I only make them because they are very hard to find in Australia. :)

  14. Adeline
    February 25, 2012

    Hello.. I tried making ang ku kueh using another recipe using purple sweet potatos.. the skin turned out a little too soft so I think I'll try your recipe next time for 'the perfect skin'! Thanks for sharing the recipe

  15. Fatbooo
    February 25, 2012

    The skin is soft n sticky immediately after steaming. Let it cool down and it'd become more manageable. If that doesn't help, then I hope my recipe here works better, cos it worked fine for me!

  16. Ling
    June 12, 2012

    thanks so much for this recipe! I made it for the first time the other day & it turned out perfectly! Before I accidently stumled across your recipe my father had been asking my reles to bring frozen kway from Malaysia! Your instructions are so pleasant & easy to follow & now I can make it fresh for him to enjoy!

    I cant wait till I get to try out your other recipes!!

    Your make a great teacher!


    • Fatboo
      June 14, 2012

      Thanks, Ling. I honestly appreciate such feedback as it means that my recipes that worked for me are easy enough for others to follow! They are tiresome little kueh to make, but so so worth the effort and love knowing that you can make something so pretty! Hope the other recipes work out alright for you as well, and keep me in the loop!

  17. Shin
    July 3, 2012

    Hi there. I would like to know how many ang ku kueh you managed to make with the recipe you recommended? Thanks!

    • Fatboo
      July 3, 2012

      I think it made about 20 akk’s with the regular moulds, and 30-40 with the smaller moulds.

  18. Angela
    August 28, 2012

    Where about did you get the banana leaves? I’ve tried the grocery shops in the western part of Melbourne but I can’t find any. Please let me me know where exactly did you get them. I can’t wait to try this recipe….. (drooling)

    • Fatboo
      August 29, 2012

      This recipe actually works pretty well! You can get the leaves at many Asian grocers, they come in wet packs sealed and vacuumed packed. I’d say Great Eastern on Russell St will have it, ask them.

      • Angela
        September 2, 2012

        Hi thanks! After going all the grocery shops in Footscray, I have finally found banana leaves! Hard to come by! BTW, I just wanna check if I can get Ang ku Kueh moulds in Melbourne? If so, where about can I get them?

      • Fatboo
        September 12, 2012

        I don’t remember seeing AKK moulds in Melb. Brought mine over from Singapore. Your best bet then would be eBay.

  19. Reg
    September 11, 2012

    How many Ang ku Kueh does this recipe make?

    • Fatboo
      September 12, 2012

      Probably 20-25 with the medium moulds and 35-40 with the small moulds.

  20. Silei
    September 23, 2012

    Thanks for the recipe! I tried making the ang ku kueh and my skin was nice. But both my fillings were dry and crumbly, especially the mung bean one. Any suggestions why?

    P.S. I didnt understand what your instructions for the mung bean were so i didnt get the binding together even though all the ingredients were added in.

    • Fatboo
      September 24, 2012

      Thanks for the feedback! The consistency varies depending on the climate of the country and temperature your kitchen is at. When blending the beans, I used a bit of water to help blend it smoother. And if your mixture is too dry and crumbly, add water at the final stage of stirring, and maybe a touch of oil. And once the paste is made, cover it up with plastic, and while rolling into balls, cover the big bowl of paste & skin with a damp towel to prevent drying out.

  21. Evelyn
    February 6, 2013

    Thank for the above recipe… I had tried another recipe and did not get a very good result,,,,I cannot stop eating it, but have to save some for Chinese New Yew just hope that it will freeze well and will be re-steamed on the day when require… Greatly appreciated such good ANG KU KUEK

    • Fatboo
      February 7, 2013

      Thanks for your feedback, really appreciate it! And yes, it does freeze well, just thaw it in advance before steaming.

  22. Susanna Chong
    March 15, 2013

    Ur ANG ku kuih looks awesome! I especially like the Red Red color! Can u advise what brand of food colouring u used to achieve tht level of redness?

    Thks n regards,

    • Fatboo
      March 15, 2013

      Thanks, I don’t think the brand of food coluoring matters, you just need to add enough until the dough is the correct colour. My food colouring I got from a supermarket in Australia – Maharajah’s Choice (Red Pillar Box).

      • Susanna
        March 15, 2013

        Thks for the quick reply! Will check out whether the nearby Indian groceries have tht brand of food colouring! ( I live in Perth )


Leave a Reply





Back to top
mobile desktop