Mung Bean flavored Agar Agar Ang Ku Kueh with Mung Bean Paste filling


Another filling for our Agar Agar “Ang Ku Kueh”. This time the jelly is flavored with mung bean juice and the filling is made of mung bean paste.

To make this cool looking refreshing dessert, click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial:

5 from 1 vote
Mung Bean flavored Agar Agar "Ang Ku Kueh" with Mung Bean Paste filling
Course: Dessert
Cuisine: Chinese
Author: Shiokman Eddie
Mung Bean Paste
  • 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
Agar Agar Mixture
  • 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
Mung Bean Paste
  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.
Agar Agar Mixture
  1. Pour mung bean ‘juice’ into a pot and add water.
  2. Add agar agar powder, sugar, salt and santan (coconut milk), mix well.
  3. Add pandan leaves, stir well before turning on heat and bring to a boil.
  4. Let the mixture boil for a while and switch off flame. Allow it to cool before pouring into jelly mould.
  1. Carefully pour agar agar mixture into jelly moulds about 1/3 full.
  2. Scoop a heap tablespoon of chilled mung bean paste and place in the centre of each jelly mould.
  3. Flatten mung bean paste with the back of a spoon.
  4. Top up jelly mould with agar agar mixture, covering the mung bean paste completely.
  5. Once set, chill in refrigerator for a few hours before serving.
Recipe Notes

Best eaten within 2 - 3 days.

Also do check out my Facebook Page : Shiokman for links to other recipes



  • 5 stars
    The mung bean agar gar kueh is so beautiful and loverly. Thank you socmuch for sharing the recipe.

  • 5 stars
    The mung bean agar gar kueh is so beautiful and loverly. Thank you socmuch for sharing the recipe.

    • Thank you very much and you’re most welcome ?

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