Ang Ku Kueh (Red Tortoise Cake) - A Special Recipe

Soft and chewy traditional chinese cake with sweet mung beans filling

Ang Ku Kueh which translates to red tortoise cake is a type of chinese cake that is considered an auspicious item as it symbolizes longevity and prosperity. These kuehs and red eggs are usually served at special occassions typically, full moon of newborns, important birthdays as well as prepared as offerings to deities during Chinese New Year and "bai thee kong" (prayers during the Jade Emperor's birthday which falls on the 9th day of the first lunar month). 


You don't necessarily have to wait for a celebration to have these delicious cakes. My mum used to buy ang ku kueh for us when we accompanied her to the market and I've been a big fan of ang ku kueh ever since. 

This recipe is quite special because it was given by an aunt who sells ang ku kueh. This recipe yields about 20 pieces.


Ingredients:-
Filling
200g split green peas/ mung beans
180g sugar
3-4 tbsp vegetable oil
4 pandan leaves, tied into knot

Skin
300g glutinous rice flour
200g orange sweet potato, steamed and mashed
3 tbsp sugar
3 tbsp cooking oil
2 tbsp orange food colouring
150 ml hot water
banana leaf, cut into square

*You'll need ang ku mould for this recipe. 


Method:-
Filling

Soak split green peas/ mung beans for about 2 hours. Steam peas/ beans with pandan leaves places underneath peas/ beans until soft. 

In a separate bowl, steam sweet potato as well.


Remove pandan leaves. Mash peas/ beans with the back of a fork. Add oil and sugar and blend mixture in a electric blender.


Skin
Mash the sweet potato with the back of a fork. Add the sweet potato to the glutinous rice flour. Add oil, sugar and gradually add water to form a dough. The dough will be a bit dry but not to worry as during the wrapping stage you can pat water on dough to moisturize it.

Weigh 30g of dough and form into balls. Flatten balls with fingers and add approximately 1 tbsp of filling into dough and wrap into a ball. Press dough ball into ang ku mould and knock dough out. If dough becomes too dry and crack, pat water on the dough to make it pliable again. Place ang ku on a square of banana leaf.

Steam ang ku kueh in wok on medium heat for about 5-10 minutes. Once the ang ku kueh is done brush oil on top. 

Enjoy this traditional sweet with chinese tea

The ang ku kueh turned out well even though it was my first attempt making these, but of course with the help of my mum. Soft and chewy on the outside and filled with sweet and salty mung beans on the inside, truly an enjoyable chinese sweet. Everyone at home really enjoyed them.


I packed some for my hubby to share some with a colleague who is a good cook. The feedback was that the mung bean paste tastes too "green" and that I should add some red onion oil to the paste. Very useful tip indeed! I must try it out next time. I love getting constructive comments from my tasters instead of the usual positive comments.



Happy baking! xx