Ang Ku kueh is one of the popular Asian Snacks among the Chinese and Peranankan. Ang Ku kueh literally means Red Tortoise Cake. It is moulded to resemble a tortoise shell and is presented resting on a small piece of banana leaf. The Chinese traditionally believe that eating this ‘Ang Ku Kueh’ would bring longevity to those who are eating it and bring about good fortune and prosperity. But my ‘Ang Ku Kueh here is in the shape of a peach shape (add in the Chinese word ‘tao’ 桃) and the purple colour is from the purple sweet potato.
I’ve to thank sweet May of 厨苑食谱 for sending me this double sided pretty mould which has the shape of a peach on one side and the word ‘shou’ 寿 on the other. These two shapes bearing the ‘shou tao’ 寿桃 should be made in red which symbolises a long, healthy life with great fortune for many generations.
I’ve to thank sweet May of 厨苑食谱 for sending me this double sided pretty mould which has the shape of a peach on one side and the word ‘shou’ 寿 on the other. These two shapes bearing the ‘shou tao’ 寿桃 should be made in red which symbolises a long, healthy life with great fortune for many generations.
I adapted the recipe from May with slight adjustment. This version is definitely healthier and easier to make compared to the one I made last time whereby the dough was made with coconut milk and the mung beans fried with shallot oil. I like this recipe as the dough skin and filling are smooth and soft. But my kueh looks quite transparent due to the thin dough skin. If you want to try this recipe and make a perfect ang ku kueh remember to make a thicker dough skin. Adjustment will be based on your own ang ku kueh mould.
Purple Sweet Potato Ang Ku Kueh
Prep time
Cook time
Total time
Author: Ann Low
Serves: 15 pieces
Ingredients
- Dough skin
- 125g Glutinous rice flour
- 90g Purple sweet potato
- ½ tbsp Caster sugar (or a little more sugar if you want a sweeter dough)
- 20ml Vegetable oil
- 100ml Water (boil 300ml water with 1 piece of pandan leaf for few minutes, leave to cool,
- then measure to 100ml)
Filling - 150g Spilt mung beans (skinless)
- 2 pcs Pandan leaves
- 90g Caster sugar
- 3 tbsp Vegetable oil
15 small pieces clean banana leaves, cut to the size larger than the cavity of the mould. Grease some oil on the banana leaf before placing the angu ku kueh on top before steaming
Instructions
- Rinse mung beans several times and soak with water in a large bowl (water about 3 inches above mung beans) for 1½ hours, drain well and steam together with 2 pieces of pandan leaves for 15 - 20 minutes or till soft.
- Immediately place cooked mung beans, sugar and vegetable oil in a food processor and blend till fine and smooth and cool down a little. Roll mung bean mixture into small balls for about 22g each and set aside for later use.
- Cut sweet purple potato into chunk and steam for about 15 minutes or till soft. Remove skin and mash with sugar till fine.
- In a large bowl mix glutinous rice flour, mashed sweet potato and vegetable oil together and slowly add in the pandan water. Knead dough to smooth, add a little more glutinous rice flour if you find the dough is still sticky.
- Roll dough into small balls, about 23-24g each. Flatten the dough and wrap the filling into it. Roll into ball and dust with some glutinous rice flour. Press firmly into the mould. Knock out the kueh and place it on to the greased banana leaf.
- Heat up the steamer or wok with boiling water, place the kueh on the steaming tray and steam for about 10-12 minutes.Open the lid to let the steam to escape after 3 minutes of steaming and place the lid back on the wok. note: Wrap the lid with a big cheese cloth to prevent the water drips from the lid onto the kueh , this also prevent the kueh pattern faded after steaming.
- Remove the kueh from tray, grease some oil on it and leave to cool.
- The kueh will change to darker a colour and slightly expanded. It will shrunk after cooled.
3.5.3226
紫薯红龟糕
- 紫薯皮材料：
- 125克 糯米粉
- 90克 紫薯泥
- 1/2汤匙 细砂糖
- 20毫升 栗油
- 100毫升香兰叶 水 （300毫升水和香兰叶煮几分钟，待凉）
- 绿豆馅料：
- 150克 绿豆瓣
- 2片 香兰叶
- 90克 细砂糖
- 3汤匙 栗油*用剪刀剪出稍微大于模型的形状。抹上少许油，才把红龟糕放上。
- 做法：
- 将绿豆瓣浸泡水中一个半小时，沥水后和香兰叶蒸熟，约20分钟或至软。
- 趁热把绿豆瓣，细糖和栗油放入打碎机搅打至细滑。然后将混合物柔成小球状，约一粒22克，约15粒。
- 紫薯切状块，用大火蒸约15分钟或至软，然后去皮。将紫薯和细糖一起压烂。
- 将糯米粉，紫薯泥和栗油放在大碗中，搅拌均匀。慢慢加入香兰水，搓成面团至面团有点弹性光滑便可。
- 将面团搓成小球状，约23-24克；压扁。包入绿豆馅，封口搓圆。撒上少许的糯米粉在模型里印出形状，然后敲出放在香蕉叶上。
- 放入预蒸滚的蒸炉里，蒸约10-12分钟。*期间约3分钟掀开锅盖放出热气。锅盖包上布以免水气滴在红龟糕上，花纹变模糊。
- 蒸好的红龟糕，抹上少许栗油，待凉即可享用。
- 蒸熟的红龟糕颜色会更深，待凉后会缩小一点。