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Black Glutinous Rice Angku Kuih

    Black Glutinous Rice Angku Kuih

    Difficulty: Medium


    • Ingredients A
    • 130 gm glutinous rice flour

    • 50 gm sweet potatoes, peeled, teamed, mashed

    • 20 gm black glutinous rice flour

    • 125 ml water (to add sparingly)

    • 1/2 Tbsp oil

    • Ingredients B
    • 150 gm split mung beans

    • 80 gm – 100 gm sugar

    • 1.1/2 Tbsp oil


    • Method (Filling):
    • Soak the beans overnight, steam for 35 to 40 mins. or till soft.
    • While hot, blend the beans with 1 cup of water.
    • Heat up oil in a pan and fry the bean paste with sugar till it forms into a paste, leave to cool.
    • Method (Dough):
    • Mix all the ingredients together, knead to form a soft dough, adding in water sparingly.
    • Wrap wiht clign wrap and rest in the fridge for 1 to 2 days. (This is to allow the flour to absorb the liquid).
    • Let dough rest in room temperature, knead before use. (If dough is dry, add water, if dough is wet, add some glutinous rice flour).
    • Dust the mould with some rice flour.
    • Pinch some dough to form a ball, flatten, put in the filling, wrap up into a ball and place the ball of dough into the mould. Press it in a bit and knock out the kuih. Place the kuih onto a greased banana leaf.
    • Steam under medium heat, small kuih for 3 mins. while the big ones take 6 mins.
    • Remove the kuih and immediately brush on some oil.
    • Let cool, serve.


    • Small kuih – 15 gm dough/15 gm filling. Big kuih – 50 gm dough/50 gm filling.
      Recipe Submitted by Sokehah Cheah
      Credit to: