Did you know that eating Ang Ku Kueh, also known as the Red Tortoise Cake, is a sign of longevity? They are shaped to look like tortoise shells with the Chinese character “寿” (which means ‘longevity”) imprinted in the centre. So, if there is a birthday coming up - you know what you can bring for the party!
If you ate Ang Ku Kueh before, you would know that it has a soft but firm texture and is pleasantly chewy. Its smooth and delicate skin is contributed by its primary ingredient, glutinous rice flour!
These little tortoises’ cakes are perfect with an afternoon tea.
Having perfected this dessert, this Ang Ku Kueh recipe by home cook Angeline can easily outmatch those sold at popular retail outlets! It is well-loved by her family!
Here are the ingredients you will require: sweet potato, glutinous rice flour, coconut milk, caster sugar, salt, salt, oil, red food colouring (you may substitute with your favourite colours), water, mung bean. pandan leaves, shallot oil and banana leaves.
Firstly, steam and prepare the mung bean and sweet potato. Place the knotted pandan leaves on mung bean. Steam at high heat for fifteen minutes.
Blend mung bean with five tablespoons of water, sugar and salt. Mash sweet potato until soft.
Secondly, fry the blended mung bean.
In a pan on medium heat, add in three tablespoons of oil. Pour in the blended mung bean and fry until aromatic and when it dries up slightly. Transfer fried blended mung bean into a bowl.
Thirdly, prepare the dough.
In a large bowl, combine mashed sweet potato, oil, coconut milk, salt and sugar. Blend until a thick watery texture is achieved.
Pour in flour and knead with clean hands. Adjust the consistency of the dough with small portions of water and/or flour till the dough is no longer sticky.
Add in red food colouring and fold till the colour spreads evenly.
Fourthly, assemble the kueh.
Divide the dough and mung bean into 30g balls each. Flatten the dough and place a ball of mung bean in the middle. Wrap carefully and ensure that the mung bean is fully sealed within the dough. Repeat the steps for the remaining dough and filling.
Dust the surface of the wrapped dough with a very thin layer of glutinous rice flour. Place the wrapped roll into the mould and press gently to shape. Knock the sides of the mould to release the kueh and place it on a piece of greased banana leaf.
Lastly, steam the Ang Ku Kueh and you’re good to go!
Place the moulded kuehs in the steamer and steam at high heat for three minutes. Brush the steamed Ang Ku Kuehs with a thin layer of oil and let it cool down slightly before serving.
Give this recipe a try and let us know if you like it!