Ang Ku Kueh (Red Tortoise Cake)
A soft, chewy outer layer with chunky mung bean filling on the inside.
Ingredients 8
Filling
200 g mung beans, peeled, soaked overnight
100 g sugar, coarse
Ang Ku Skin
2 sweet potatoes, peeled, cut into chunks
200 g glutinous rice flour
2 tbsp vegetable oil
100 ml water, reserved from boiling sweet potatoes
red food colouring, optional
Assembly
banana leaves, cut into rounds
vegetable oil, for oiling banana leaves and ang ku
glutinous rice flour, for dusting moulds and dough
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Method 17
Filling
Soak the in water overnight then steam in a steamer until soft and 'squishy' to the touch.
Put in a cheese cloth bag and smack it against the table, or alternatively, mash the beans with a rolling pin.
While the mashed beans are still warm, add one tablespoon at a time and mix , tasting as you go. Stop when the mixture reaches a dough-like consistency.
Roll into balls (golf ball size) and put it aside, ready to use later.
Ang Ku Skin
Boil the until soft. Remember to save some of the from boiling the sweet potatoes.
Once drained, mash the into a puree.
Add the sweet potato puree to the and mix with a spoon. Once combined, add the to the mixture one spoonful at a time and continue mixing.
If the dough is too wet, balance it out by adding more to the mixture. If too dry, add the '' that you saved previously. Balance until you reach a 'tang yuen-like' consistency.
Cover up the dough and leave it to sit for half an hour before using.
Assembly
Grab some (size of a golf ball) and flatten using your hands.
Place a ball of in the centre of the , then cover up and roll into a ball.
Dust the outside of the ball with some glutinous rice flour so it doesn't stick to the mould.
Place the into the mould and gently push it in.
Remove the Ang Ku from the mould by knocking the mould on its side until it falls out.
Place the completed Ang Ku on a piece of banana leaf that has been oiled, ready for steaming.
Cooking
Before steaming, brush some vegetable oil on the Ang Ku to prevent them from sticking to one another.
Steam the Ang Ku for 10 minutes on high heat, then enjoy!
ScuziSuzie's tips
A blender isn't used for the mung bean filling because it would make the mixture too smooth. We want some chunky bits left in the filling!
The beans should still be warm when the sugar is added, so the sugar melts and binds the bean mixture together. Because the sugar acts as the binding agent, no water is required.
No sugar needs to be added to the Ang Ku dough since the sweet potato puree already adds some sweetness to it. If not using sweet potato puree (i.e. only using glutinous rice flour), add some sugar and water to the dough.
