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/

Ingredients

Steps

1

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

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2

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

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3

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

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4

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

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5

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

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6

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

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7

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

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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.

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9

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

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10

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

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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.

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12

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

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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.

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14

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

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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.

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16

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

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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.

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