Ang Ku Kueh (Red Tortoise Cake) 紅龟粿

I have never done Ang Ku Kueh that look red, "Ang" means red in Hokkien dialect. Earlier I have did purple Ang Ku Kueh and Black Ang Ku Kueh (using Ramie leaves). The other day, I was so happy found a traditional AKK wooden mould that has few patterns in one mould, quickly use it to try out a real Ang Ku Kueh that look really Ang Ang !!

split yellow mung beans/green beans for the filling

Soak, Steam, Process and Shape !

This is my new toy !!
(Only one left when I bought this, will put it into my Kedai Runcit/Shop if they have new stock. Anyway, please be aware that this mould is weighted 865g, think twice before you want to buy, hahaha !!)

Roll, Wrap, Press and Shape !

Before steam..

After steamed

The skin is remain soft after cooled and maintain even till the next day. The sweetness of the mung beans filling is also just nice !



Actually this pattern I use is quite mini size..and I prefer mini size, look cute and you will not stop just eating one..



 I am still using my mom's recipe that add sweet potato to make the skin. Next time I want to try a skin recipe that without adding sweet potato to see the difference. The other day when I chat with Jessie (Jessie Cooking Moments). She told me that she just did Ang Ku Kueh (I think she is making without adding sweet potato, hop over to check her post), and I remembered she said weight the filling 13g and 17g dough. So I followed her measurement, and it turned out just good ! Anyway, it is depend on the size of the mould that you use.

Ang Ku Kueh (Red Tortoise Cake) 紅龟粿

(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 40pcs, mould size 4cm x 5cm

Sweet Filling

250g split yellow mung beans/green beans
140g sugar
3tbsp corn oil

 Method

1. Rinse mung beans several times till water run clear, soak in clean water for 2hours.

2. Drain the mung beans, place beans on a steaming tray, steam over high heat for 30mins
3. While beans still hot, place beans, sugar and oil in a food processor, process till fine.
4. Set aside to cool. Shape into 13g small ball.(latest update 17/8/16-shape into 8g per ball, for small 25g per cavity)

Sweet Potato dough or skin

300g sweet potatoes (Indonesia orange sweet potatoes), cut into small pieces
200g glutinous rice flour
1tbsp rice flour
2tbsp sugar
3tbsp corn oil
130g hot water, or adjust accordingly
Few drops of red food colouring, optional

Method

1. Steam sweet potatoes till soft, about 15mins.

2. Use a fork, mashed cooked sweet potatoes and set aside to cool.
3. Add glutinous rice flour, rice flour, sugar, and corn oil with mashed sweet potato, slowly add in hot water to mix well till soft dough, keep aside and rest 10mins.
4. Shape into 17g small ball (for small 25g per cavity)

To shape and steam AngKu Kueh

1. Dust “Ang Ku Kueh” mould with glutinous rice flour for easy to remove the kueh OR you may also grease with corn oil (a bit difficult to remove kueh but end result is less oily on the skin)
2. Flatten the sweet potato ball (you may wet your hand if the dough is dry), place a mung bean ball, draftly shape into round ball.
3. Place the ball in the mould, lightly flatten, then knock out and place on greased banana leaf.
4. Arrange kueh on a steaming tray and steam for 5-6mins over medium low heat (updated on 17/8/16-steam over low heat) till cooked (do not steam over high heat to prevent it turned out of shape!). Once done, remove from steamer, lightly brush kueh surface with corn oil (updated on 17/8/16 -you may omit this step).