Mung Bean flavored Agar Agar "Ang Ku Kueh" with Mung Bean Paste filling
Shiokman Recipes recipe - Chinese
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g mung beans
- 2 to 4 Tbsp sugar (to taste)
- ½ tsp salt (optional)
- Pandan leaves
- Water level about 2 inches above beans in a pot
- 900 ml water
- 1 packet agar agar powder (12 g)
- 160 g sugar
- 250 g santan (coconut milk)
- ½ tsp to 1 tsp salt (to taste)
- Pandan leaves (crushed)
Instructions
- 1
Soak mung beans in water overnight.
- 2
Drain the mung beans and place in a pot with enough water to cover the beans.
- 3
Boil the mung beans with pandan leaves until soft (stirring now and then).
- 4
Remove some mung beans to check whether they have softened.
- 5
Sieve cooked beans to remove excess liquid and keep the ‘juice’ for later use.
- 6
Pour sieved beans into a blender and blend into a fine paste.
- 7
Transfer bean paste into a frying pan and cook over low flame until dry. Add sugar to taste.
- 8
Transfer bean paste into a container and set aside to cool before chilling in the fridge.
- 9
Pour mung bean ‘juice’ into a pot and add water.
- 10
Add agar agar powder, sugar, salt and santan (coconut milk), mix well.
- 11
Add pandan leaves, stir well before turning on heat and bring to a boil.
- 12
Let the mixture boil for a while and switch off flame. Allow it to cool before pouring into jelly mould.
- 13
Carefully pour agar agar mixture into jelly moulds about 1/3 full.
- 14
Scoop a heap tablespoon of chilled mung bean paste and place in the centre of each jelly mould.
- 15
Flatten mung bean paste with the back of a spoon.
- 16
Top up jelly mould with agar agar mixture, covering the mung bean paste completely.
- 17
Once set, chill in refrigerator for a few hours before serving.