Angku Kuih (Red Tortoise Cake)

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.

Angku Recipe

Green Bean Filling

Ingredients:

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

Method:

• 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

Ingredients:

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

Method:

• 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

Method:

• 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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