A Must-Try for Any Kueh Lover: Ang Ku Kueh with natural Pandan flavor and color

Рет қаралды 140,530

Күн бұрын

Full Recipe at : bit.ly/3cRBNGg
This recipe uses all natural flavor and color made from the extract of pandan leaves. It shows you how to make pandan leaves flavored dough with grounded peanut, yam and mung bean fillings.
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Recipe is adapted from:
Kenneth Goh (www.guaishushu1.com/) and Kitchen Tigress (kitchentigress.blogspot.sg/)
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Пікірлер: 83

@sitimarinaismail2851 7 жыл бұрын

wow! banyaknya inti kacang.Sedappp..!

@huat5983 7 жыл бұрын

Ur angkuh kuih look so yummy 😋...& i really like your video 👍 thanks u for sharing👍

@ShiokmanEddie 7 жыл бұрын

Thank you very much and you're most welcome :-)

@joanneteh9094 7 жыл бұрын

Thank you for sharing! I like it and will try to make some soon.

@ShiokmanEddie 7 жыл бұрын

+Joanne Teh, you're most welcome 😊 thanks for trying out the recipe

@wendywong6603 3 жыл бұрын

For filling peanut early i doing without put plan flour my dough is hard after steam. Now i use yr filling put in plan flour now the dough is soft. Thank you so much share.😍

@ShiokmanEddie 3 жыл бұрын

Thank you for your feedback 🙏

@maysmith6389 6 жыл бұрын

Wow, good recipe! Thank you.

@ShiokmanEddie 6 жыл бұрын

Thank you and you're welcome :-)

@rinisafirra6954 5 жыл бұрын

nice recipe so delicious good your recipe thanks 👍👍👍

@ShiokmanEddie 5 жыл бұрын

Thank you and you're welcome 😊

@mbahutychanel820 7 жыл бұрын

Tets great i will tray it thank for recipe

@ShiokmanEddie 7 жыл бұрын

You're most welcome

@zhangchen5286 7 жыл бұрын

You are great. Thank you I like all your recipes.

@ShiokmanEddie 7 жыл бұрын

+zhang chen Thank you very much

@zhangchen5286 7 жыл бұрын

Thank you for the reply.

@vincentrock1994 5 жыл бұрын

Good...job......thanks my mom like it

@ShiokmanEddie 5 жыл бұрын

Thank you

@myintmyat1754 7 жыл бұрын

Thank you

@ShiokmanEddie 7 жыл бұрын

You're most welcome :-)

@chombiehello3515 7 жыл бұрын

Just love all nonya kuehs,love your recipes and cleanliness😊

@ShiokmanEddie 7 жыл бұрын

Thank you very much for your compliments :-)

@tehbeng7520 7 жыл бұрын

Very good recipe bcos after steaming the surface is not dry .Thanks

@ShiokmanEddie 7 жыл бұрын

Thank you very much. Glad you like it :-)

@mengyap8560 7 жыл бұрын

Wow that's a lot of work! Thanks for the effort :)

@ShiokmanEddie 7 жыл бұрын

Thank you and you're most welcome :-)

@fearchunlee8748 4 жыл бұрын

是用粘米粉吗？不會硬(yin)吗？

@florencephang2015 6 жыл бұрын

👍

@ShiokmanEddie 6 жыл бұрын

Thank you :-)

@johnyeo6785 5 жыл бұрын

98m9

@suziemadavan699 6 жыл бұрын

nice colour

@ShiokmanEddie 6 жыл бұрын

Thank you

@outlookteam9934 2 ай бұрын

Thanks for the angku recipe with mungbeans, yam or peanut filling. I am also looking for recipe for gula melaka coconut filling, do you have it.

@ShiokmanEddie 2 ай бұрын

You can use my Pulut Inti recipe to make the gula melaka filling

@outlookteam9934 2 ай бұрын

@@ShiokmanEddie thanks for the tip. Will look for it.

@elisabethlien6169 5 жыл бұрын

Hello, where do you get the mold for the cake ? thank you very much

@ShiokmanEddie 5 жыл бұрын

I got them from Phoon Huat in Singapore. I believe you can also get them online. Search for Ang Ku Kueh mold in Google.

@ibnuismani1581 7 жыл бұрын

namanya Kueku

@gd3172 6 жыл бұрын

Whats the purpose of making the glutinuous rice flour paste the night before? Where did u get ur mold from?

@ShiokmanEddie 6 жыл бұрын

To achieve a chewy and softer skin. Mold bought from Phoon Huat.

@gd3172 6 жыл бұрын

Shiokman Eddie i see. Yea. The dough looked really pliable. Thanks!

@lpay0 4 жыл бұрын

May I ask ...Is the Mung bean cook in 400 ml water or 180 ml as on your written recipe?

@ShiokmanEddie 4 жыл бұрын

So sorry for the typo error. Should be 400ml water. Thanks for highlighting the mistake.

@vincentrock1994 5 жыл бұрын

May we use brown sugar into the filling....? Thanks

@ShiokmanEddie 5 жыл бұрын

Yes you can modify whatever you like to suit your taste

@giokhuiphua9740 4 жыл бұрын

Glutinuios rice flour or rice flour you mix together with pandan juice and cook it?

@ShiokmanEddie 4 жыл бұрын

It's mentioned in the video and on my recipe blog that it's rice flour

@jaslinnah9574 2 жыл бұрын

How do I store my left over ang ku kueh? Will it be harder if kept in the fridge for overnight?

@ShiokmanEddie 2 жыл бұрын

Keep in the fridge in an airtight container. Yes it will be slightly harden but you just need to thaw at room temp to soften the skin back before eating. You can also very lightly steam it.

@elizabethlim138 6 жыл бұрын

Wow! The labour of love that went into your ku kueh...one word - WOW! But I wonder why do we need to leave the glutinous flour dough overnight in the fridge?

@ShiokmanEddie 6 жыл бұрын

Thanks Elizabeth. The reason for keeping the glutinous dough in the fridge overnight is to achieve a softer and QQ texture skin.

@elizabethlim138 6 жыл бұрын

Owh!!!! Ok ok...I'll give it a go this weekend! Thanks, Eddie!

@ShiokmanEddie 6 жыл бұрын

You're welcome Elizabeth and eagerly waiting for your feedback :-)

@johnyeo6785 5 жыл бұрын

@@ShiokmanEddie ml

@johnyeo6785 5 жыл бұрын

@@ShiokmanEddie0i

@janabaiapvellasamy3737 4 жыл бұрын

Wow so much of work do you think I can...I tried some of your recipes and I got pass marks but this one I'm scared

@ShiokmanEddie 4 жыл бұрын

If you don't try you'll never know. Just try with one type of filling first.

@janabaiapvellasamy3737 4 жыл бұрын

So sweet of you... tq so much for your encouragement...it's boost me so I will try and get back to you

@parimaladevi5261 4 жыл бұрын

@charlizet4314 3 жыл бұрын

May I ask what will be the difference if not adding sweet potatoes?

@ShiokmanEddie 3 жыл бұрын

Without sweet potatoes, the skin will not remain soft after a few days just like ondeh ondeh. The addition of sweet potatoes to the dough makes these kueh stays soft and chewy for longer time.

@charlizet4314 3 жыл бұрын

@@ShiokmanEddie Thank you very much 🙏

@inameicucme 3 жыл бұрын

May I know the reason why the dough needs to be kept overnight prior to mixing with the pandan paste?

@ShiokmanEddie 3 жыл бұрын

To get a chewy and softer skin.

@inameicucme 3 жыл бұрын

@@ShiokmanEddie Thanks

@wongpoomee 7 жыл бұрын

May I ask , is mashed sweet potatoes still hot when adding in the pandan paste?

@ShiokmanEddie 7 жыл бұрын

poomee wong, yes after mashing the sweet potatoes it's still warm

@kimwou4008 6 жыл бұрын

poomee won为什么不放中文呢

@kimwou4008 6 жыл бұрын

为什么不放中文字呢

@susankong8010 6 жыл бұрын

poomee wong

@tabrose8601 7 жыл бұрын

If pandan leaves r not available then what should I do?

@ShiokmanEddie 7 жыл бұрын

Klaine CrissColfer, Are you able to get pandan paste or pandan essence at the stores? if not then make it without any and it will be white if you don't want to use any food colouring. It'll still looks good and taste nice.

@tabrose8601 7 жыл бұрын

thank you so much

@karmanchan279 4 жыл бұрын

Hi, wondering if using pandan essence to substitute, how much of it to mix it to achieve your pandan coconut paste? Is it just add coconut milk with the pandan essence?

@ShiokmanEddie 4 жыл бұрын

@ Kar Man Chan - I'm sorry but you have to just add and adjust accordingly. I've only use pandan extract and not essence.

@leehuamoi 3 жыл бұрын

why have to add sweet potatoes?

@ShiokmanEddie 3 жыл бұрын

So that the skin will remain soft

@leehuamoi 3 жыл бұрын

Shiokman Eddie Ic. Tks

@ininhindayani4003 3 жыл бұрын

Terjemahan bahasa indonesianya dong

@ShiokmanEddie 3 жыл бұрын

Sorry English please

@ininhindayani4003 3 жыл бұрын

@@ShiokmanEddie iya engga papa ,sy jg suka bikin kue2 buat dijual dikantor,bikin kue SEMPRONG dong Shiokman Eddie gagal terus klw bikin kua SEMPRONG mau bisa saya

@ShiokmanEddie 3 жыл бұрын

Seriously, if you're don't going to translate to English, I'm afraid I won't be able to answer any of your queries. I simply don't understand a word you're saying. Thank you.