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!
|20 Pieces||2 hours|
This week, we go bright and red with Angeline Lim's yummilicious Ang Ku Kueh! Also known as the Red Tortoise Cake in direct translation - these little tortoises are perfect with an afternoon tea. Substitute the red food colouring with your favourite colours and send a create a rainbow of joy, happiness and excitment!
- 200 g sweet potato peeled, cut into big chunks (200克番薯，去皮，切成大块)
- 250 to 300g glutinous rice flour （250至300克糯米粉）
- 150 ml coconut milk （150毫升椰奶）
- 2 tbsp caster sugar (2汤匙砂糖)
- 1 tsp salt (1茶匙盐)
- 1 tbsp oil (1汤匙油)
- 1 tsp red food colouring add more if required (1茶匙红色食用色素)
- 100 ml water add more if required (100毫升水)
- 300 g mung bean soaked in water for 1 hr （300克绿豆，浸泡水中1小时）
- 4 pandan leaves knotted （4片香兰叶，打成结）
- 135 g caster sugar （135克砂糖）
- 1 tsp salt （1茶匙盐）
- 3 tbsp shallot oil （3汤匙葱头油）
- 3 tbsp water （3汤匙水）
- 1 packet banana leaves Cut into small pieces that fits the size of the kueh, brush with oil. （1 片香蕉叶。切成小片，刷上少许的油。）
- In a steaming bowl with mung beans, place the knotted pandan leave on it. Place mung beans and sweet potato on the steaming rack, steam at high heat. 15 mins later, remove from heat. (把绿豆和香兰叶，放在蒸盘上。把绿豆和番薯放在蒸架上，用大火蒸15分钟。)
- Remove pandan leave from the mung bean. Blend mung bean with 5 tbsp water, sugar and salt. (取出香兰叶。将5汤匙水，糖和盐倒入蒸好的绿豆里。用手握搅拌器，捣成泥状，均匀混合。)
- Mash sweet potato in a large mixing bowl.（把番薯放入大碗里，用手握搅拌器，捣成泥。)
- In a pan on medium heat, add in 3 tbsp of oil. Pour in the blended mung bean and fry until it is aromatic and dries up slightly. Transfer back into the bowl. Set aside and let cool. (在炒锅里，用中火加热3汤匙油。倒入绿豆沙，翻炒直到散发香味，水分减少。倒入碗里，让它冷却。)
- In the large bowl with mashed sweet potato, add in oil, coconut milk, salt and sugar. Blend it into a thick watery texture. （把油，椰奶，盐和糖倒入放番薯的大碗里。用手握搅拌器，均匀混合，形成糊状。）
- Pour in 250g flour, knead with clean hands. Adjust the consistency of the dough with small portions of water and/or flour till the dough does not sticks to hand and the side of the bowl. （倒入250克糯米粉，用干净的手揉合，直到面团不粘在手和碗的侧面。） 如何调整面团的致性？如果面团太湿，您可以加入少许的糯米粉。如果面团太干，您可以加入少许的水。
- Add in red colouring, fold till the colour spreads evenly with the dough. （倒入红色食用色素，揉合，直到颜色均匀地与面团结合。）
- Divide the dough and mung bean into 30g balls. Flatten the dough into a disc 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. （将面团和绿豆沙分成30克，揉成球。把面团压扁成圆盘，把绿豆沙放在中间，慢慢的用面团包起。）
- Dust the surface of the wrapped dough with a very thin layer of glutinous rice flour. Place it into the mould, press gently to flatten. Knock the sides of the mould to release the kueh and placed it on a piece of greased banana leaf. （在面团的表面，抹上一层薄薄的糯米粉。放入模具，轻轻压平。敲模具的两侧以释放红龟糕，并将它放在一片已抹上油的香蕉叶上。）
- Place the Ang ku kuehs in the steamer and steam at high heat for 3 minutes. Brush the steamed Ang ku kuehs with a thin layer of oil and let it cool down slightly before serving. （将红龟糕放入蒸锅里，用大火蒸3分钟。在蒸好的红龟糕刷上一层油，让它稍微冷却后，即可享用。）