DIY Recipe
- Make the peanut filling: Blend the roasted peanuts with sugar and corn oil until well combined.
- Prepare the dough mix: Combine the glutinous rice flour with colour powder*** (optional). Set aside 10g of the flour for dusting the mould.
- Knead the dough: Gradually add 170ml warm water and knead until the dough is soft and smooth.
- Portion the dough: Take a small piece of dough (about 26g) and dust with the reserved flour to prevent sticking.
- Fill: Flatten the dough and place peanut filling (about 1⁄2 tablespoon) in the centre.
- Seal and shape: Wrap and seal the filling completely, then roll into a smooth ball.
- Mould the pattern: Lightly dust the mould with glutinous rice flour. Press the dough ball into the mould, ensuring it’s fully filled with a slight bump, then press gently to create the pattern.
- Prepare for steaming: Remove from the mould and place each piece on greased baking paper or banana leaf (not included). Grease the top of each ang ku kuih.
- Steam: Bring water to a boil in a steamer. Steam the ang ku kuih on medium heat for about 8 minutes, or until fully cooked. Enjoy!
- Make the dough: Combine the premixed flour with 100–105ml water and colour powder*** (optional). Knead gradually until the dough is soft, smooth, and no longer sticky.
- Boil water: Bring a pot of water to a boil.
- Portion the dough: Pinch off a small piece of dough (about 15g) and flatten into a disc.
- Fill and shape: Place Gula Melaka filling (about 3g) in the centre, fold the edges over to seal, and roll into a smooth ball. Cover shaped and unused dough with plastic wrap to prevent drying.
- Cook: Drop the dough balls into the boiling water. Once it returns to a boil, reduce heat and simmer.
- Prepare the coating: Mix 1⁄4 teaspoon salt into grated coconut (not included), then steam for 5 minutes.
- Finish: Once the ondeh-ondeh float to the surface, boil for a further 1–2 minutes. Remove and immediately roll in the steamed, salted coconut.
- Rest and serve: Let cool for 5 minutes before serving.