Ang Ku Kueh

Sides/Snacks

Easy Level:

Slightly less easy

Cook Time:

3 Hrs 30 Mins

Servings:

43 pieces

Ang Ku Kueh, red tortoise cakes, are shaped to look like tortoise shells and represent good fortune and blessings. A popular local snack in Singapore and Malaysia, we’ve decided to use this recipe for its sweet mung bean filling and soft chewy skin.

Our recipe consists of 2 coloured variations, the original red and a pandan flavoured 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 or friend get-together.

Ingredients

Adjust Servings
US / Metric

Mung Bean Filling

0.00
g
g
Mung bean
0.00
g
g
Mung bean
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
piece
piece
Pandan leaves
0.00
piece
piece
Pandan leaves
0.00
g
g
Sugar
0.00
g
g
Sugar
0.00
ml
ml
Peanut oil
0.00
ml
ml
Peanut oil

Pandan Dough

0.00
g
g
Pandan leaves
0.00
g
g
Pandan leaves
0.00
ml
ml
Coconut milk
0.00
ml
ml
Coconut milk
0.00
g
g
Wheat starch
0.00
g
g
Wheat starch
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
g
g
Sugar
0.00
g
g
Sugar
0.00
g
g
Mashed yellow sweet potato
0.00
g
g
Mashed yellow sweet potato
0.00
g
g
Glutinous rice flour
0.00
g
g
Glutinous rice flour
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
ml
ml
Peanut oil
0.00
ml
ml
Peanut oil

Red Dough

0.00
g
g
Wheat starch
0.00
g
g
Wheat starch
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
tsp
tsp
Red food colouring powder
0.00
tsp
tsp
Red food colouring powder
0.00
ml
ml
Hot water, for colouring
0.00
ml
ml
Hot water, for colouring
0.00
g
g
Sugar
0.00
g
g
Sugar
0.00
g
g
Mashed yellow sweet potato
0.00
g
g
Mashed yellow sweet potato
0.00
g
g
Glutinous rice flour
0.00
g
g
Glutinous rice flour
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
ml
ml
Peanut oil
0.00
ml
ml
Peanut oil

Others

0.00
g
g
Glutinous rice flour, for moulding
0.00
g
g
Glutinous rice flour, for moulding
Ang ku kueh mould
Ang ku kueh mould
0.00
piece
piece
Banana leaves, 8cm by 8cm
0.00
piece
piece
Banana leaves, 8cm by 8cm
0.00
tbsp
tbsp
Peanut oil
0.00
tbsp
tbsp
Peanut oil

Steps

1

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

2

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

3

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

4

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

5

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

6

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

7

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

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.
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 completed

9

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

10

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

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.
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 completed

12

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

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.
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 completed

14

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

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.
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 completed

16

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

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.
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 completed

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

19

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

20

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

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