Agar Agar Ang Ku Kueh with Red Bean Paste
Shiokman Recipes recipe - Asian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g red beans
- 5 to 8 Tbsp sugar (to taste)
- ½ tsp salt (optional)
- pandan leaves
- water level about 2 inches above beans in a pot
- 200 ml red bean water
- 300 ml water
- ½ packet agar agar powder (6 g)
- 80 g sugar
- 125 g santan (coconut milk)
- ¼ tsp to ½ tsp salt (to taste)
- red food colouring
- pandan leaves (crushed)
Instructions
- 1
Soak red beans in water overnight.
- 2
Drain the red beans and place in a pot with enough water to cover 2 inches above the bean.
- 3
Boil the red beans with pandan leaves until soft (stirring now and then).
- 4
Remove some red beans to check whether they have softened.
- 5
Sieve cooked beans to separate the red bean water.
- 6
Keep red bean water to flavour the agar agar jelly.
- 7
Pour sieved beans into a blender and blend into a fine paste.
- 8
Transfer red bean paste into a frying pan and cook over low flame until dry. Add sugar to taste.
- 9
Transfer red bean paste into a container and set aside to cool before chilling in the fridge.
- 10
Pour red bean water Into a pot.
- 11
Add water, salt, sugar and agar agar powder.
- 12
Add pandan leaves and stir well before turning on heat and bring to a boil. Ensure that agar agar powder is completely dissolved.
- 13
Add santan (coconut milk) and mix well.
- 14
Let the mixture boil for a while and switch off flame.
- 15
Add a drop or two of red food colouring and mix well.
- 16
Carefully pour agar agar mixture into jelly moulds about 1/3 full and set aside to cool for awhile.
- 17
Scoop a tablespoon of red bean paste and place a piece in the centre of each jelly mould.
- 18
Top up jelly mould with agar agar mixture, covering the red bean paste completely.
- 19
Once set, chill in refrigerator for a few hours before unmolding.
- 20
Run a butter knife round each agar agar and push out from the mould.