Peng Kueh/Ang Ku Kueh Agar Agar Jelly with "Filling" 饭馃/红龟馃燕菜
Recipe type: Asian
Cuisine: Desserts
  • 1 pack of agar agar powder (10g pack)
  • 250g sugar
  • 700ml water
  • 250ml coconut milk
  • some red & green coloring
  1. Combine the agar agar powder, sugar, water and coconut milk in a saucepan and cook over a low flame till it boils.
  2. Off the flame and add some (white) agar agar into a pan (you can use any pan, I used a 8-inch round baking tin) and level it till the agar agar liquid is approximately 0.5cm in height.
  3. Using a bowl, add some green coloring to approximately 3-4 tbsp of agar agar and level it in another 8-inch baking tin (I used a square one this time).
  4. With the remaining agar agar in the saucepan, add few drops of red coloring to it. Spoon and add the red agar agar into the ang ku kueh or peng kueh moulds till they are ¼ filled.
  5. Allow the white, green and red agar agar in the fridge to set. Remove the white agar agar from the tin once set. Cut them in an oval shape that's slightly smaller than the ang ku kueh moulds. Cut the white agar agar into a similar shape to the peng kueh but slightly smaller as well.
  6. Poke holes using a fork into the red agar agar that was set in the moulds. Place a white cut-out shape from the above step into the moulds. Poke some holes on top of the white agar agar cut out shape before filling the moulds to the brim with the remaining red agar agar. Allow it to further set in the fridge.
  7. Remove the green agar agar from the square tin and cut out the shape that's slightly bigger than the ang ku kueh. Once the kuehs has set from the previous step, remove from moulds and place them on the green agar agar to resemble the "leaf".
Further agar agar making tips can be found on a previous blog post here.
NOTE : To ease removing of agar agar from moulds, splash the tin/mould with some water before adding in the batter.
Recipe by Eat What Tonight at