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

A new flavour for our Agar Agar “Ang Ku Kueh” series. This time the jelly is flavored with red bean juice and the filling is made of red bean paste.

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Agar Agar Ang Ku Kueh with Red Bean Paste
Course: Dessert
Cuisine: Asian
Author: Shiokman Eddie
  • 500 g red beans
  • 5 to 8 Tbsp sugar to taste
  • ½ tsp salt optional
  • pandan leaves
  • water level about 2 inches above beans in a pot
  • 200 ml red bean water
  • 300 ml water
  • ½ packet agar agar powder 6 g
  • 80 g sugar
  • 125 g santan coconut milk
  • ¼ tsp to ½ tsp salt to taste
  • red food colouring
  • pandan leaves crushed
  1. Soak red beans in water overnight.
  2. Drain the red beans and place in a pot with enough water to cover 2 inches above the bean.
  3. Boil the red beans with pandan leaves until soft (stirring now and then).
  4. Remove some red beans to check whether they have softened.
  5. Sieve cooked beans to separate the red bean water.
  6. Keep red bean water to flavour the agar agar jelly.
  7. Pour sieved beans into a blender and blend into a fine paste.
  8. Transfer red bean paste into a frying pan and cook over low flame until dry. Add sugar to taste.
  9. Transfer red bean paste into a container and set aside to cool before chilling in the fridge.
  1. Pour red bean water Into a pot.
  2. Add water, salt, sugar and agar agar powder.
  3. Add pandan leaves and stir well before turning on heat and bring to a boil. Ensure that agar agar powder is completely dissolved.
  4. Add santan (coconut milk) and mix well.
  5. Let the mixture boil for a while and switch off flame.
  6. Add a drop or two of red food colouring and mix well.
  1. Carefully pour agar agar mixture into jelly moulds about 1/3 full and set aside to cool for awhile.
  2. Scoop a tablespoon of red bean paste and place a piece in the centre of each jelly mould.
  3. Top up jelly mould with agar agar mixture, covering the red bean paste completely.
  4. Once set, chill in refrigerator for a few hours before unmolding.
  5. Run a butter knife round each agar agar and push out from the mould.
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