Angku Kuih (Red Tortoise Cake)
January 14th, 2011 No comment

Angku Kuih (Red Tortoise Cake)

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Angku Recipe
Green Bean Filling

300g Split Green Bean (Washed and soaked for 6 hours)
200g Fine Sugar
4Tbsp Oil

  • Steam green bean over boiling water for 30-40 minutes till soft.
  • Blend or mashed green bean till become a paste.
  • In a wok, combine green bean paste, sugar and oil. Stir on low medium heat till thick and do not stick to your hands.
  • Cool it and shaped into 30 balls of about 20g. ( The size of filling will depend on the size of your mould).

Angku skin


1/8 tsp Wilton orange coloring
200g Wheat starch ( Tung Mein Fun)
150g Water

500g Boiling Water
4Tbsp Sugar
500g Glutinous Rice Flour
100g Mashed Orange Color Sweet Potato
250g Water
120g oil

  • Mix coloring, wheat starch and water. Stir till blended.
  • Add in boiling water and mix till smooth and become translucent.
  • Add in sugar, glutinous rice flour, sweet potatoes and water gradually. Knead till combined.
  • Slowly add in oil and keep on kneading till smooth and do not stick onto your hands.

To Make Angku

1 banana leaf, cut into rectangle to fit the angku mould
3 Tbsp oil

  • Lightly grease the cut banana leaves with oil.
  • Divide skin dough into 30 pieces. Flatten each dough into 1/4 inch thick and wrap the filling inside. Roll into a ball.
  • Lightly dust the Angku mould with glutinous rice flour. Press the dough ball into the mould and lightly knock it out.
  • Place Angku on the banana leaf.
  • Steam over boiling water for 10 minutes.
  • Brush the surface of the cooked Angku with oil to give it a glossy look.

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