Hi KT, thank you for sharing this r

Hi KT, thank you for sharing this recipe. I made some purple ku kueh with purple sweet potato and the skin is really soft and chewy. This recipe is definitely a keeper.

View

2  Reply

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Mona Lima year ago

Hi. May I ask for how long can coconut pandan ang ku kueh last without refrigeration and with refrigeration? Thanks.

0  Reply

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Mona Lima year ago

Hi. Thanks for sharing

We are supposed to mix the glutinous rice flour with water overnight.
If we start doing it in the morning how many hours do we need to keep it in the refrigerator? Will 6 hrs be sufficient time?

Thanks

5  Reply

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Lily2 years ago

Thank you KT for yr hard work in giving us this recipe and many others, giving us tips and all the details, videos to help us too.
The AKK is fantastic.
Tho lots of work in this AKK, you inspire us to try it out and it is without regret,we reap great success.
A very sincere blogger who give us the real thing.
You deserve a prize! Thank you. We are blessed by you.

0  Reply

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Betty2 years ago

Very good recipe and instructions are direct and clear. Mine turned out superb on my first try! Thank you.

0  Reply

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Ervira Winanta Sim2 years ago

Hello KT, Can i substitute Peanut Oil for Filling with another oil? ( Canola, Corn, Soy bean ) Thanks! =))

0  Reply

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Marilyn2 years ago

Hi KT
Must i take out the overnight dough from fridge to cool at room temperature before adding to the rest of the dough. I have taken the dough from fridge the last time and the finished dough seems very very soft. Not sure if this is the reason. Thanks for your advice.

0  Reply

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KT  Marilyn2 years ago

Hi Marilyn

If you do, kneading the dough is easier. If you don't, the cold glutinous flour is less pliable, so the kneading takes maybe 1-2 minutes longer. Either way, the consistency of the dough is the same when you're done kneading.

A "very very soft" dough, if it isn't sticky, isn't a problem. If it is sticky, then you've measured something wrongly, your sweet potato is too wet or your coconut milk mixture is too thin. Adjust by sprinkling with dry glutinous rice flour, sparingly, whilst kneading. Note that the more dry glutinous rice flour you add, the harder the dough is after it's steamed and cooled down. And it's more prone to cracking when you're rolling and steaming it.

0  Reply

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Dewi C2 years ago

Hi, Can I replaced the oil for the filling with 'coconut milk'? and can I just steam the sweet potatoes instead of cooked? if yes, is it just omit the water? Thanks alot :)

0  Reply

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Nigel2 years ago

Hey thanks for the time making those videos. You are hilarious sometimes. Can I check where u got the device for squeezing out the juice from the pandan leaves from?

0  Reply

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KT  Nigel2 years ago

Ikea. Cheers.

0  Reply

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AKK fan2 years ago

Hi
Are rice floor and glutinous rice flour different?

0  Reply

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Blanca3 years ago

Excelent recipe. I watched the whole video. its very meticulous, many steps.

I have some problems, I cant find the pandan leaves here in South America, 1) May I use instead of it somthing similar, like " citronella" called also "Hierba limón" we have a lot here, this plant is original from Asia, http://es.wikipedia.org/wiki/C...

2) May I use some molds, those we use in confectionary? Thanks for your reply. My best regards

0  Reply

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KT  Blanca3 years ago

1) Yes, if you like citronella. Or you could just leave out the pandan leaves, and use orange or purple sweet potatoes instead of yellow. You could also use artificial food colouring, or natural food colouring like beetroot powder.

2) Yes but the designs probably won't be distinct after steaming if you use soft plastic or silicone moulds. The mould I use is available on ebay:
http://www.ebay.com.sg/itm/Woo...

3  Reply

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Blanca  KT3 years ago

thanks a lot, As soon as I could i will practice your reciipe and tell how was it

0  Reply

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S Y KOH3 years ago

what is the purpose for soaking the glutinous rice flour overnight

0  Reply

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KT  S Y KOH3 years ago

Starch retrogradation.

2  Reply

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Soworthy Ong3 years ago

Hi KT,

Is it possible for you to help me find Ang Ku Kue mould made of plastic in downtown Kuala Lumpur, preferably near Jalan Petaling? (as shown in attached photo) We want to buy several of it.
Thank you very much.

View

1  Reply

−

Sarah3 years ago

Wow..wonderful. I am an AKK fan. Thank you very much for sharing. Love you!!!!!

0  Reply

−

Mrs O3 years ago

KT, 开工啦？ miss you so much! AKK, a lot of works, I bought 1 piece from Imbi market, good, but "flower" missing,kueh seller A said fire too strong (your point), then, a piece from Cheras, this time, flower also missing, kueh seller B said handmade is like that??? and the taste, lousy, the skin and mung beans separated!

I will try your recipe.

Hi KT, thank you for sharing this recipe. I made some purple ku kueh with purple sweet potato and the skin is really soft and chewy. This recipe is definitely a keeper.

View

2  Reply

−

Mona Lima year ago

Hi. May I ask for how long can coconut pandan ang ku kueh last without refrigeration and with refrigeration? Thanks.

0  Reply

−

Mona Lima year ago

Hi. Thanks for sharing

We are supposed to mix the glutinous rice flour with water overnight. 
If we start doing it in the morning how many hours do we need to keep it in the refrigerator? Will 6 hrs be sufficient time?

Thanks

5  Reply

−

Lily2 years ago

Thank you KT for yr hard work in giving us this recipe and many others, giving us tips and all the details, videos to help us too. 
The AKK is fantastic.
Tho lots of work in this AKK, you inspire us to try it out and it is without regret,we reap great success.
A very sincere blogger who give us the real thing.
You deserve a prize! Thank you. We are blessed by you.

0  Reply

−

Betty2 years ago

Very good recipe and instructions are direct and clear. Mine turned out superb on my first try! Thank you.

0  Reply

−

Ervira Winanta Sim2 years ago

Hello KT, Can i substitute Peanut Oil for Filling with another oil? ( Canola, Corn, Soy bean ) Thanks! =))

0  Reply

−

Marilyn2 years ago

Hi KT
Must i take out the overnight dough from fridge to cool at room temperature before adding to the rest of the dough. I have taken the dough from fridge the last time and the finished dough seems very very soft. Not sure if this is the reason. Thanks for your advice.

0  Reply

−

KT  Marilyn2 years ago

Hi Marilyn

If you do, kneading the dough is easier. If you don't, the cold glutinous flour is less pliable, so the kneading takes maybe 1-2 minutes longer. Either way, the consistency of the dough is the same when you're done kneading.

A "very very soft" dough, if it isn't sticky, isn't a problem. If it is sticky, then you've measured something wrongly, your sweet potato is too wet or your coconut milk mixture is too thin. Adjust by sprinkling with dry glutinous rice flour, sparingly, whilst kneading. Note that the more dry glutinous rice flour you add, the harder the dough is after it's steamed and cooled down. And it's more prone to cracking when you're rolling and steaming it.

0  Reply

−

Dewi C2 years ago

Hi, Can I replaced the oil for the filling with 'coconut milk'? and can I just steam the sweet potatoes instead of cooked? if yes, is it just omit the water? Thanks alot :)

0  Reply

−

Nigel2 years ago

Hey thanks for the time making those videos. You are hilarious sometimes. Can I check where u got the device for squeezing out the juice from the pandan leaves from?

0  Reply

−

KT  Nigel2 years ago

Ikea. Cheers.

0  Reply

−

AKK fan2 years ago

Hi
Are rice floor and glutinous rice flour different?

0  Reply

−

Blanca3 years ago

Excelent recipe. I watched the whole video. its very meticulous, many steps.

I have some problems, I cant find the pandan leaves here in South America, 1) May I use instead of it somthing similar, like " citronella" called also "Hierba limón" we have a lot here, this plant is original from Asia, http://es.wikipedia.org/wiki/C...

2) May I use some molds, those we use in confectionary? Thanks for your reply. My best regards

0  Reply

−

KT  Blanca3 years ago

1) Yes, if you like citronella. Or you could just leave out the pandan leaves, and use orange or purple sweet potatoes instead of yellow. You could also use artificial food colouring, or natural food colouring like beetroot powder.

2) Yes but the designs probably won't be distinct after steaming if you use soft plastic or silicone moulds. The mould I use is available on ebay:
http://www.ebay.com.sg/itm/Woo...

3  Reply

−

Blanca  KT3 years ago

thanks a lot, As soon as I could i will practice your reciipe and tell how was it

0  Reply

−

S Y KOH3 years ago

what is the purpose for soaking the glutinous rice flour overnight

0  Reply

−

KT  S Y KOH3 years ago

Starch retrogradation.

2  Reply

−

Soworthy Ong3 years ago

Hi KT,

Is it possible for you to help me find Ang Ku Kue mould made of plastic in downtown Kuala Lumpur, preferably near Jalan Petaling? (as shown in attached photo) We want to buy several of it.
Thank you very much.

View

1  Reply

−

Sarah3 years ago

Wow..wonderful. I am an AKK fan. Thank you very much for sharing. Love you!!!!!

0  Reply

−

Mrs O3 years ago

KT, 开工啦？ miss you so much! AKK, a lot of works, I bought 1 piece from Imbi market, good, but "flower" missing,kueh seller A said fire too strong (your point), then, a piece from Cheras, this time, flower also missing, kueh seller B said handmade is like that??? and the taste, lousy, the skin and mung beans separated!

I will try your recipe.

0/5000

Dari: -

Ke: -

Hasil (Bahasa Indonesia) 1: [Salinan]

Disalin!

Hi KT, thank you for sharing this recipe. I made some purple ku kueh with purple sweet potato and the skin is really soft and chewy. This recipe is definitely a keeper. View2 Reply−Mona Lima year agoHi. May I ask for how long can coconut pandan ang ku kueh last without refrigeration and with refrigeration? Thanks.0 Reply−Mona Lima year agoHi. Thanks for sharingWe are supposed to mix the glutinous rice flour with water overnight. If we start doing it in the morning how many hours do we need to keep it in the refrigerator? Will 6 hrs be sufficient time?Thanks5 Reply−Lily2 years agoThank you KT for yr hard work in giving us this recipe and many others, giving us tips and all the details, videos to help us too. The AKK is fantastic.Tho lots of work in this AKK, you inspire us to try it out and it is without regret,we reap great success.A very sincere blogger who give us the real thing.You deserve a prize! Thank you. We are blessed by you.0 Reply−Betty2 years agoVery good recipe and instructions are direct and clear. Mine turned out superb on my first try! Thank you.0 Reply−Ervira Winanta Sim2 years agoHello KT, Can i substitute Peanut Oil for Filling with another oil? ( Canola, Corn, Soy bean ) Thanks! =))0 Reply−Marilyn2 years agoHi KTMust i take out the overnight dough from fridge to cool at room temperature before adding to the rest of the dough. I have taken the dough from fridge the last time and the finished dough seems very very soft. Not sure if this is the reason. Thanks for your advice.0 Reply−KT Marilyn2 years agoHi MarilynIf you do, kneading the dough is easier. If you don't, the cold glutinous flour is less pliable, so the kneading takes maybe 1-2 minutes longer. Either way, the consistency of the dough is the same when you're done kneading.A "very very soft" dough, if it isn't sticky, isn't a problem. If it is sticky, then you've measured something wrongly, your sweet potato is too wet or your coconut milk mixture is too thin. Adjust by sprinkling with dry glutinous rice flour, sparingly, whilst kneading. Note that the more dry glutinous rice flour you add, the harder the dough is after it's steamed and cooled down. And it's more prone to cracking when you're rolling and steaming it.0 Reply−Dewi C2 years agoHi, Can I replaced the oil for the filling with 'coconut milk'? and can I just steam the sweet potatoes instead of cooked? if yes, is it just omit the water? Thanks alot :)0 Reply−Nigel2 years agoHey thanks for the time making those videos. You are hilarious sometimes. Can I check where u got the device for squeezing out the juice from the pandan leaves from?0 Reply−KT Nigel2 years agoIkea. Cheers.0 Reply−AKK fan2 years agoHiAre rice floor and glutinous rice flour different?0 Reply−Blanca3 years agoExcelent recipe. I watched the whole video. its very meticulous, many steps.I have some problems, I cant find the pandan leaves here in South America, 1) May I use instead of it somthing similar, like " citronella" called also "Hierba limón" we have a lot here, this plant is original from Asia, http://es.wikipedia.org/wiki/C...2) May I use some molds, those we use in confectionary? Thanks for your reply. My best regards0 Reply−KT Blanca3 years ago1) Yes, if you like citronella. Or you could just leave out the pandan leaves, and use orange or purple sweet potatoes instead of yellow. You could also use artificial food colouring, or natural food colouring like beetroot powder.2) Yes but the designs probably won't be distinct after steaming if you use soft plastic or silicone moulds. The mould I use is available on ebay:http://www.ebay.com.sg/itm/Woo...3 Reply−Blanca KT3 years agothanks a lot, As soon as I could i will practice your reciipe and tell how was it0 Reply−S Y KOH3 years agowhat is the purpose for soaking the glutinous rice flour overnight0 Reply−KT S Y KOH3 years agoStarch retrogradation.2 Reply−Soworthy Ong3 years agoHi KT,Is it possible for you to help me find Ang Ku Kue mould made of plastic in downtown Kuala Lumpur, preferably near Jalan Petaling? (as shown in attached photo) We want to buy several of it.Thank you very much.

View

1 Reply

−

Sarah3 years ago

Wow..wonderful. I am an AKK fan. Thank you very much for sharing. Love you!!!!!

0 Reply

−

Mrs O3 years ago

KT, 开工啦？ miss you so much! AKK, a lot of works, I bought 1 piece from Imbi market, good, but "flower" missing,kueh seller A said fire too strong (your point), then, a piece from Cheras, this time, flower also missing, kueh seller B said handmade is like that??? and the taste, lousy, the skin and mung beans separated!

I will try your recipe.

Sedang diterjemahkan, harap tunggu..

Hasil (Bahasa Indonesia) 2:[Salinan]

Disalin!

Sedang diterjemahkan, harap tunggu..

Hasil (Bahasa Indonesia) 3:[Salinan]

Disalin!

Sedang diterjemahkan, harap tunggu..

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