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Angku Kuih (Red Tortoise Cake) - Small dark orange oval nyonya delicacy which is made with glutinous rice flour wrapped with green bean filling.
Over the Thanksgiving holidays, Siew Loon (the long-time contributor of Nyonya Food) came to visit me in Southern California. It was fun and we had a great time chatting about Nyonya food and heritage, not mentioning eating out and shopping to our heart’s content.
Please check out Siew Loon’s recipe for Angku, or literally red tortoise cake, which is an iconic Nyonya Kuih, especially in Penang.
Happy New Year to all the wondeful readers. The craving for good Nyonya Kuih has prompted me to make some Angku and Kuih Kochi over the New Year holidays.
It turned out so well that I thought I should share it with our Nyonya Food readers and maybe you can try making it for the coming Lunar New Year as Angku is widely used in Chinese prayers.
Angku is a small dark orange oval nyonya delicacy which is made with glutinous rice flour wrapped with green bean filling. Angku has a high ritual value and it is commonly used for Chinese prayers and served during baby full moon parties.
Angku has a sticky sweet texture but it is really nice if you eat it with a cup of Chinese tea. It’s even better overnight as you can pan-fry the leftover until the skin of the angku becomes golden brown.
Frequently Asked Questions
This recipe is only 402 calories per serving.
What To Serve With Angku Kuih
There are many types of kuih in Malaysia. If you wish to try making kuih at home, I recommend the following recipes.
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Angku Kuih (Red Tortoise Cake)
Ingredients
Green Bean Filling
- 300 g (10 oz) split green bean, washed and soaked for 6 hours
- 200 g (7 oz) fine sugar
- 4 tablespoons oil
Angku skin
- 1/8 teaspoon Wilton orange coloring
- 200 g (7 oz) wheat starch, Tung Mein Fun
- 150 g (5 oz) water
- 500 g (1 lb) boiling water
- 4 tablespoons sugar
- 500 g (1 lb) glutinous rice flour
- 100 g (3½ oz) mashed orange color sweet potato
- 250 g (8 oz) water
- 120 g (4¼ oz) cooking oil
To Make Angku
- 1 banana leaf, cut into rectangle to fit the angku mould
- 3 tablespoons oil
Instructions
Green Bean Filling
- Steam the green beans over boiling water for 30-40 minutes until soft. Then blend or mash the green beans until they become a paste.
- In a wok, combine the green bean paste, sugar, and oil. Stir over low to medium heat until the mixture thickens and no longer sticks to your hands. Let it cool, then shape into 30 balls, each about 20 g (¾ oz). (The size of the filling will depend on the size of your mold.)
Angku skin
- Mix the coloring, wheat starch, and water, stirring until well blended. Add the boiling water and mix until smooth and translucent.
- Add the sugar, glutinous rice flour, sweet potatoes, and water gradually. Knead until combined. Slowly add the oil and continue kneading until the mixture is smooth and no longer sticks to your hands.
To Make Angku
- Lightly grease the banana leaves with oil.
- Divide the skin dough into 30 pieces. Flatten each piece to about 1/4 inch thick and wrap the filling inside, then roll into a ball.
- Lightly dust the Angku mold with glutinous rice flour. Press the dough ball into the mold and gently knock it out.
- Place the Angku on the banana leaf and steam over boiling water for 10 minutes. Brush the surface of the cooked Angku with oil to give it a glossy finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee, may I ask where you got your moulds from? Thank you!
You can buy the mould in Malaysia.
Thank you so much . It turned out well at the first try itself
Hi there,
I do not have orange color, can I skip it?
And what if I want mine in green? Do I still need to use the 100g mashed sweet potatoes or there is something I need to use to substitute it?
Thanks
Yes, just change color.
Thank you so much for sharing the recipe! They are so good! My family and I loved them! Would definitely make them again ?
Awesome! Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Thank you so much for sharing the recipe! They are so good! My family and I loved them! Would definitely make them again ?
Just asking, sure the amount of oil used is 120ml?
Yes, just follow the instructions.
Hi Bee, I have been looking for Angku recipe for a while. Thank you! Do you know where can I order the mold?
Thanks,
Hera
I am sharing My light bulb moment after my afternoon hot beverage drink.
Changed of new method of preparation of 4 new Flavours Ang Ku Kueh Ingredients.
https://www.instagram.com/p/CGJ4oOIHwDc/?igshid=1vehqeawexia1
Thanks please try more recipes!