Mui’s Sweet Potato & Taro Ang Ku Kueh

Written by: Mui

was looking for creative ways to make one of my favourite chinese pastries healthier, and more palatable to eat than the larger ones made outside. I also experimented with spinach powder to make green kuehs but this requires more steps. Today I'll be sharing my sweet potato and taro ang ku kueh, which is an easier version!

Raggi Puttu with fresh banana and grated coconut
WhatsApp Image 2021-12-16 at 1.04.42 PM (1)
Raggi Puttu

Sweet Potato & Taro Ang Ku Kueh

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Recipe by Mui Course: DessertCuisine: Chinese, Peranakan


Prep time


Cooking time




  • Rice Flour Skin
  • 100 g sweet potato (either yellow, orange, or purple varieties work. I used purple for this recipe)

  • 130 g glutinous flour

  • 20 g rice flour

  • 20 g sugar

  • 1.5 tbsp vegetable oil

  • 100 ml boiled water

  • Taro filling
  • 200 g taro

  • 40 g sugar

  • 1.5 tbsp vegetable oil

  • Other
  • Banana leaves, cleaned

  • Ang Ku Kueh mold


  • Prepare the taro filling
  • Steam then mash the taro until it is soft and there are no chunks left. Add sugar and oil, mixing altogether. Divide the taro mix into 15 portions, and roll them into balls.
  • Place the taro balls aside to cool down.
  • Prepare the rice flour skin
  • Steam then mash the sweet potato in a large bowl (recommend not to use glass bowls). Optional: Sieve the mashed sweet potato if you want an extra-fine skin.
  • While you are mashing the potato, boil 100ml water.
  • In another bowl, mix the glutinous flour and rice flour together. Add this flour mixture into the mashed sweet potato, and mix.
  • Add sugar. While mixing, gradually add the warm water.
  • Add oil, using your hands to knead it into dough. Once ready, divide the dough into 15 portions (to match number of taro balls). Roll the dough into balls.
  • Prepare the kueh
  • Cut the cleaned banana leaves into the appropriate size for the base of your kueh. Oil the base and place them onto your steamer.
  • For each kueh, flatten 1 dough ball just enough to place a taro ball in the middle, then fold the sides of the dough inwards to wrap the taro ball completely. Reseal tightly so it encapsulates the filling.
  • After resealing, roll it into a ball. Add some extra oil to make it shiny. Once ready, press the ball into the Ang Ku Kueh mold.
  • Place the molded kuehs onto the banana leaves. Steam the kuehs for 6 minutes, then open the lid and keep it ajar for 1-2min to release the heat. Serve!

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With special thanks from the Kampung Eats team to Ah Mui!

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