Ang Ku Kueh

3 hours

medium

43 pieces

Racial Harmony Day happened yesterday on the 21st of July – in order to celebrate this uniquely Singaporean day, we’ve invited friends to a potluck get-together using the most universal language.. food!
In this video we bring to you Ang Ku Kueh, aka red tortoise cakes! They are shaped to look like tortoise shells and represent good fortune and blessings. A popular local snack here, we’ve decided to use this recipe for its sweet mung bean filling and soft chewy skin.
Our recipe consists of 2 colored variations, the original red and a pandan flavored green for an exciting contrast. You know that you have done it right when the dough is smooth and soft to fit perfectly into the mould. It’s easy to make and ideal for a family/friend get-together.
Other dishes featured are curry puff, roti John, popiah, and baked cheese tart, all covering our multi-cultural roots. Make everyday a racially harmonious day everyone!
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Here’s other great recipes to try:
Chicken Curry Puff: https://themeatmen.sg/chicken-curry-puff/
Popiah: https://themeatmen.sg/popiah/
Roti John: https://themeatmen.sg/roti-john/
Baked Cheese Tart: http://whisknfold.com/baked-cheese-tarts/

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Ingredients

Adjust Servings
50g glutinous rice flour for moulding
Ang ku kueh mould
Banana leaves (8cm by 8cm 42 pieces)
4tbsp oil
Red Dough:

Directions

1.

Prepare filling. Wash and soak 250g mung beans for 2 hours. Drain and rinse the soaked mung beans twice.
Mark as complete
2.

Transfer to a pot. Pour in 600ml water. Simmer on medium heat until dry and mung beans are soft.
Mark as complete
3.

Add in 180g sugar. Blend until smooth with hand blender.
Mark as complete
4.

Add in 110ml peanut oil and cook over low heat until the mung bean paste is thick. Transfer to a bowl to cool.
Mark as complete
5.

Prepare red dough. Add 50g wheat starch and 35ml water in a pan. Mix well.
Mark as complete
6.

Mix 1/16 tsp red food coloring into 125ml boiling water. Pour in into the pan and heat it up on medium heat.
Mark as complete
7.

Stir until it becomes a smooth translucent red dough. Transfer the dough mixture into a mixer.
Mark as complete
8.

Add in 15g sugar, 30g mashed orange sweet potato, 125g glutinous rice flour. Turn on mixer on low speed. Gradually add in 50ml water and 30ml peanut oil.
Mark as complete
9.

Knead until it forms a non stick pliable dough. Transfer to a bowl and cover with cling film.
Mark as complete
10.

Prepare green dough. Blend 20g pandan leaves with 125ml coconut milk. Strain and discard pandan leaves.
Mark as complete
11.

Add 50g wheat starch and 35ml water in a pan. Mix well. Pour 125ml of the pandan coconut mixture and heat it up on medium heat.
Mark as complete
12.

Stir until it becomes a smooth translucent green dough. Transfer the dough mixture into a mixer.
Mark as complete
13.

Add in 15g sugar, 30g mashed yellow sweet potato, 125g glutinous rice flour. Turn on mixer on low speed. Gradually add in 50ml water and 30ml peanut oil.
Mark as complete
14.

Knead until it forms a non stick pliable dough. Transfer to a bowl and cover with cling film.
Mark as complete
15.

Assembly. The ratio of dough to filling is 1:1. To determine the weight of dough to filling, fill the cavity of the mould with dough. Remove and weigh the dough. Divide the weight by 2.
Mark as complete
16.

Our mould is 15g dough to 15g filling. Divide and roll both dough and filling into 15g balls.
Mark as complete
17.

Flatten dough to 5-6 cm wide. Place filling in the centre and gently wrap around it. Roll it into a ball. Lightly dust the ball with glutinous rice flour.
Mark as complete
18.

Press the ball into the mould and gently knock it out. Place it on a banana leaf brushed with oil. Repeat for the rest
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19.

Prepare steamer on medium low heat. Steam Ang Ku Kuehs on medium low heat for 6 minutes.
Mark as complete
20.

Brush lightly with oil once it is out of the steamer.
Mark as complete

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