How does KuihMe ensure softness and lightness in its ang ku kuih skin?

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KuihMe ensures the softness and lightness of its ang ku kuih skin by using sweet potato instead of fully glutinous rice flour
KuihMe says the skin of its ang ku kuih is made primarily from sweet potato rather than fully glutinous rice flour. This ingredient choice is described as the reason the skin turns out softer and lighter in texture.
Its skin is made primarily from sweet potato, not fully glutinous rice flour
KuihMe specifically states that the ang ku kuih skin relies mainly on sweet potato. It contrasts this with fully glutinous rice flour, implying that the formulation is intentionally different from a more fully glutinous base.
The ingredient composition directly shapes the texture
KuihMe links the softness and lightness directly to the way the skin is formulated. The company attributes the resulting texture to the sweet potato-based skin rather than a fully glutinous rice flour skin.
Craft adjustments support the final product texture
While the ingredient base is a key factor, KuihMe founder Sam Teoh also describes repeated refinement of the ang ku kuih process. He refers to adjustments to filling ratios, steaming times, and dough hydration to arrive at the version that anchors the brand’s offerings.

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How does KuihMe ensure softness and lightness in its ang ku kuih skin?

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