Sunday, 28 June 2009

Ang Ku Kueh

I'm enjoying every bits of summer..... especially the weather, longer daylight, outdoor activities etc. That could explain for my long disappearing act.
I did cycle 33.7 miles on my Pashley, together with my cycle buddy in search of poppy field. So lovely they were.......

For today, I decided to make ang ku kueh with my mom. Ang Ku Kueh (Hokkien) can be translated as Red Turtle Cake. This is normally served during child's one month old or one year old birthday. I have craving for this kueh ..... frankly speaking I've not had them for almost 2 years now. My sis and I used to visit a kueh shop in Singapore deem to serve the best Ang Ku Kueh.

Ang Ku Kueh
Ingredients (make about 12-15 cakes)

  • 250 gm glutinous rice flour
  • 100 gm sweet potatoes ( steamed and mashed)
  • 1 tbsp of tapioca flour
  • 2 tbsp of cooking oil (I use corn oil)
  • 2 tbsp sugar
  • 1 tsp red coloring (optional)
  • 150 ml boiling hot water
  • 250 gm mung bean
  • enough water just to cover the bean
  • 80-100 gm sugar
  • 1/2 tsp of salt
  • 1 tbsp cooking oil
  • Banana leaves cut to the size of the mold for lining
  1. In a mixing bowl, mix the glutinous rice flour, tapioca flour and mashed sweet potatoes. Add in sugar and cooking oil into the flour mixture. Then slowly little by little add in the hot boiling water, using a wooden spatula to mix well. Add in the coloring.
  2. Then use your hand to knead the dough till smooth and non sticky to your hand. If it's too sticky, add in a bit more glutinous rice flour, if it's too dry try add in some water. Let it to rest for 30minutes.
  3. In a pot, bring to boil the mung bean with water. Simmer until bean is soft and ready to be mashed. Drain the water away. Add in sugar , salt and cooking oil and mashed until paste is formed. Let it to cool for awhile.
  4. Line cut banana leaves and lay them onto steamer. Grease with a little cooking oil.
  5. Divide the dough into 12-15 portions. Roll them into balls using your palm. Press each ball down with your palm to form circle about the size of your palm. Scoop 1 tbsp of mung bean paste onto the dough, and wrap the edges and rolled into a ball.
  6. Grease the ang ku kueh mold with some oil. Put the rolled ball into the mold (smooth surface facing the print of the mold) and pressed into it to fit the mold. Then knocked the mold to release the kueh. Place it on the greased banana leaves. Repeat until done.
  7. Heat the steamer, once water is boiling, let the kueh steam for 5 minutes the steamer covered. Remove the cover and let it steam for a further 5-7minutes. This step ensure that the mold print on the ang ku kueh will be retained. Once cooked, remove from the steamer and brush with some oil on the surface. Let it cool down for 10 minutes before serving.'s nice ang ku kueh that me and my ma couldn't help ourself with more servings :-)


Algernond said...

I think you forgot the Pork.....

Anonymous said...

The recipe is as good as Choz or not? I been wanting to make and eat but have not come across reliable recipe to follow...,Sis

fen said...

Oh...i love this...algernond, we don't eat ang ku kueh with pork!

Algernond said...

no Pork? surely Pork goes with anything....

Christine Toh said...

Sis, This ang ku kueh is good. One could add coconut cream to give it more nyonya feel to it and reckon could rival Choz. :-)

Fen, fyi Algernond have only pork in his culinary repertoire :-), so I reckon he should enlarge his knowledge on food. :-)