Added by: Norah Added on: February 15, 2020
Hello everyone. Welcome to 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. Sometimes it can be hard to choose which ones to go for as they are all so tasty!
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.
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Happy cooking 😉
Several notes here to share with you:
You could use defrosted frozen banana leaves if fresh leaves are not available.
You could substitute raw sugar with white sugar.
You could substitute plain flour with glutinous rice flour.
You could substitute wheat starch with sweet potato starch.
I use ‘KOEPOE’ Pandan Paste to prepare the Kuih Ang Ku green skin. You could use fresh Pandan juice if you prefer.
Mung bean paste must be refrigerated for at least 2 hours before use so that they are easy to wrap.
The “Kuih Ang Ku” is best consumed on the same day. Any leftover may be stored in a food container and kept in the refrigerator for 2-3 days. The glutinous rice may become hardened in the process. To soften the texture, the “Kuih Ang Ku” should be re-steamed again before consuming.
Here is a quick rundown of the recipe:
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)
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
200 Gm Split Mung Bean
100 Gm Raw Sugar
1 Tbsp Wheat Starch
4 Tbsp Cooking Oil
Soak the split mung beans with 1 cup of water for 1 hour or until the beans absorbed most of the water, then wash them clean.
Line a baking dish with pandan leaves neatly and transfer the soaked and cleaned mung beans into the dish. Steam the mung beans over MEDIUM heat for 30mins or until they are soft.
After 30 mins, the mung beans should now be soft and easily broken when stir with a spoon. Discard the Pandan leaves underneath. Transfer the cooked mung beans into a sieve in small batches. Mash the soft mung beans in the sieve with a spoon over a bowl. Food processor can be use if a much smoother mung bean paste texture are preferred.
Add raw sugar, wheat flour and cooking oil into the bowl and stir them together with the spoon until a smooth paste is formed. Weigh and divide the mung bean paste into 18 to 20 portions (25g to 27g each) depending on the side of the Ang Ku mould. Form each portion of mung bean paste into a round ball using the spoon and transfer them to a bowl. Cover the bowl with plastic wrap and keep it in the refrigerator until the mung beans paste balls hardened slightly, about 2 hours.
Dry roast the sesame seeds until they turn to golden color. Process the peanuts into small bits in a food processor and add the sesame seeds. Process them together for 1 min and transfer to a bowl. Add caster sugar and plain flour to the bowl. Stir the mixture together to mix thoroughly with a spoon. Add plain water and cooking oil to the mixture. Stir the mixture together until a paste is formed. Weigh and divide the peanut paste into 18 to 20 portions (25g to 27g each) depending on the size of the Ang Ku mould. Form each portion of peanut paste into a round ball using the spoon and transfer them to a bowl. Cover the bowl with plastic wrap and keep it aside until needed.
Cut the banana leaves according to the size of the Ang Ku mould and set them aside.
Remove the sweet potato skin and cut them into about 1cm thickness. Further cut the sweet potato into smaller slices and arrange them in a dish. Steam the sweet potato over MEDIUM heat for 30 mins or until they are soft.
After 30 mins, poke the steamed sweet potato with a fork to test their softness. Transfer the sweet potato into a sieve in small batches. Mash the sweet potato in the sieve with a spoon over a bowl. Food processor can be used to puree the sweet potato if preferred. Add caster sugar, cooking oil and glutinous rice flour to the bowl. Stir the flour mixture with a fork until a crumbly texture is formed. Divide the crumbly flour mixture into 2 bowls. Keep the 2nd bowl aside for now.
Add hot water to a bowl containing the red food coloring. Add a few tsp of the red liquid to the flour mixture in the 1st bowl. Stir the flour mixture and the red liquid together until they are combined well with a spoon. Add more red liquid to the flour mixture and continue to mix the flour after each addition of the red liquid until a pliable dough is formed. Knead the dough until an even color is formed. Weigh and divide the dough into 18 to 20 portions (28g to 30g each) depending on the size of the Ang Ku mould. Form each portion of red dough into round ball using the spoon and transfer them to a bowl and set them aside.
Repeat the same process using the Pandan paste on the flour mixture in the 2nd bowl divided earlier.
Flatten a portion of the Red dough using the palm of the hands. Place a piece of the peanut ball prepared earlier in the centre of the flattened dough and wrap them neatly. Roll each of the filled dough into another ball and roll the dough in the glutinous rice flour. Rolling the dough this way in the flour will help to easily unmould the dough.
Transfer the dough to the Ang Ku mould and lightly press the dough until it filled up the mould. Flip and tap the mould lightly to unmould the dough. Place the unmoulded dough onto a piece of banana leaf. Repeat the steps until all the doughs and fillings are used.
Repeat the above steps but with the Pandan dough as the wrapper and the mung bean paste as the filling.
Steam the Kuih Ang Ku over MEDIUM heat in small batches at any one time for about 15-18 mins.
After 8 mins, lightly brush the surfaces of the Kuih Ang Ku with cooking oil. Brushing the Kuih Ang Ku's surfaces this way will prevent them from sticking together. Continue to steam the Kuih Ang Ku for another 10 mins.
The Kuih Ang Ku can be served warm or cool. Enjoy this delicious delicacy over a cup of warm tea or coffee.
Happy cooking 😉🧡