Kuih Ang Ku | Red Tortoise Cake | 紅龟粿 | Norah's Cooking Diary

In this video I am going to share with you a “Kuih Ang Ku” (紅龟粿) Recipe.

Bright red with soft and chewy skin wrapped with flavorful peanut filling is so tasty that you simply cannot stop at just one bite. The green skin with a hint of Pandan fragrance wrapping the sweet and soft mung bean filling will cheer you up on every bite.

Kuih Ang Ku also known as red tortoise cake, is a traditional delicacy that is popular in Malaysia, Singapore and Indonesia. This recipe is usually prepared during special occasions such as the Chinese Lunar New Year and to celebrate a newborn baby’s “full moon”. Today, this delicacy is no longer limited to special occasions only and are available in many Asian eateries and bakeries due to its popularity.

There are two main components in preparing the Kuih Ang Ku - the skin and the filling. Kuih Ang Ku is available in many different colors and fillings to cater for different tastes and preferences. The best thing is that this recipe is so easy to prepare that you could now enjoy this delicacy at any time in the comfort of your home.

Happy cooking😉

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Several notes here to share with you:
💡 You could substitute plain flour with glutinous rice flour.
💡 You could substitute wheat starch with sweet potato starch.
💡 You could substitute Pandan paste with fresh Pandan juice.
💡 Keep Kuih Ang Ku in the refrigerator up to 2-3 days. Re-steamed them again for a softer texture.

Here is a quick rundown of the recipe:

INGREDIENTS ##

KUIH ANG KU
============
ANG KU SKIN
✅️ 400 Gm Glutinous Rice Flour
✅️ ±400 Gm Orange Sweet Potato
✅️ 40 Gm Caster Sugar
✅️ 100 ml Cooking Oil
✅️ 100 ml Hot Water
✅️ 3 Drops Red Food Coloring (Red Skin Kuih Ang Ku)
✅️ ±¼ Tsp ‘KOEPOE’ Pandan Paste (Pandan Skin Kuih Ang Ku)

PEANUT FILLING
✅️ 300 Gm Unsalted Roasted Peanuts
✅️ 150 Gm Caster Sugar
✅️ 25 Gm Sesame Seeds
✅️ 2 Tbsp Plain Flour
✅️ 1 Tbsp Cooking Oil
✅️ 50 ml Plain Water

MUNG BEAN FILLING
✅️ 200 Gm Split Mung Bean
✅️ 100 Gm Raw Sugar
✅️ 1 Tbsp Wheat Starch
✅️ 4 Tbsp Cooking Oil
✅️ Pandan Leaves

METHOD OF PREPARATION##
Please note that due to YouTube text limits, the following steps are heavily condensed. Please refer to the website for the complete steps.

STEP 1 ##
Soak mung beans until it absorbed most of the water. Steam in a dish lined with Pandan leaves over MEDIUM heat for 30mins or until soft.
Discard Pandan leaves. Mash soft mung beans in the sieve over a bowl. Add raw sugar, wheat flour and cooking oil. Stir until smooth paste is formed. Weigh and divide the mung bean paste. Form each portion into a ball. Transfer to a bowl. Cover the bowl with plastic wrap. Keep in refrigerator to hardened slightly, about 2hrs.

STEP 2 ##
Process peanuts in food processor. Add the dry roast sesame seeds. Process them together for 1min. Transfer to a bowl. Add caster sugar and plain flour. Stir to mix thoroughly. Add plain water and cooking oil. Stir until paste is formed. Weigh and divide the peanut paste. Form each portion into a ball. Transfer to a bowl. Cover the bowl with plastic wrap and keep it aside.

STEP 3 ##
Cut banana leaves to the size of the mould. Set them aside.
Cut peeled sweet potato into 1cm thick slices. Further cut into small pieces. Steam over MEDIUM heat for 30mins or until soft. Mash in the sieve over a bowl. Add caster sugar, cooking oil and glutinous rice flour. Stir mixture until crumbly texture is formed. Divide into 2 bowls.

STEP 4 ##
Add hot water to red food coloring. Add a few tsp of the red liquid to the 1st bowl. Stir to combined well. Continue to mix after each addition of the red liquid until a pliable dough is formed. Knead the dough until even color is formed. Weigh and divide dough. Form each portion into a ball. Set it aside. Repeat the same process using the diluted Pandan paste on the 2nd bowl.

STEP 5 ##
Wrap peanut ball with the red dough neatly. Roll the dough in the glutinous rice flour. Transfer to the Ang Ku mould. Press the dough until it filled up the mould. Tap lightly to unmould the dough. Place them onto a piece of banana leaf.

STEP 6 ##
Repeat the above steps but with the Pandan dough as the wrapper and the mung bean paste as the filling.

STEP 7 ##
Steam the Kuih Ang Ku over MEDIUM heat in small batches for about 15-18mins. After 8mins, lightly brush the surfaces of the Kuih Ang Ku with cooking oil. Continue to steam the Kuih Ang Ku for another 10 mins.

STEP 8 ##
Enjoy Kuih Ang Ku over a cup of warm tea or coffee.

Happy cooking 😉🧡
Music Credits #
Yellow Rose of Berkeley
Malandragem
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