Angku Kuih (Red Tortoise Cake)
A traditional Nyonya delicacy, Angku Kuih, also known as Red Tortoise Cake, is a visually stunning and delightfully chewy confection. Encased in a vibrant, soft dough and filled with a sweet mung bean paste, these cakes are as auspicious as they are delicious.
Angku Kuih (Red Tortoise Cake)
A traditional Nyonya delicacy, Angku Kuih, also known as Red Tortoise Cake, is a visually stunning and delightfully chewy confection. Encased in a vibrant, soft dough and filled with a sweet mung bean paste, these cakes are as auspicious as they are delicious.
Total Time
1h 15m
Prep Time
45m
Cook Time
30m
Servings
16
Difficulty
medium
Ingredients
Mung Bean Filling
- 200 split mung beans(washed and soaked for at least 1 hour)
- 200 water(for cooking mung beans)
- 60 sugar(adjust to taste)
- 0.25 salt
- 30 corn oil(or other neutral oil)
- 2 pandan leaves(knotted)
Dough
- 250 glutinous rice flour(plus extra for dusting)
- 30 tapioca flour
- 12 sugar
- 240 hot water(about 80-90°C)
- 22 vegetable oil(plus extra for greasing)
- 1 -2 teaspoons natural red food coloring powder(or beetroot powder/juice)
For Steaming
- 16 banana leaves(cut to fit moulds, lightly greased)
Instructions
Prepare the Mung Bean Filling: Drain and rinse the soaked mung beans. Place them in a heatproof bowl with 200g water and knotted pandan leaves. Steam on high heat for 25-30 minutes, or until very soft. Remove pandan leaves. Mash the beans until smooth using an immersion blender or potato masher. In a non-stick pan, combine the mashed beans, 60g sugar, 0.25 tsp salt, and 30g corn oil. Stir over medium-low heat until the mixture thickens and resembles mashed potatoes. Cook for about 6-8 minutes, stirring constantly. Transfer to a plate, cover, and let cool completely. Once cooled, divide the filling into 16 equal portions (about 20-25g each) and roll into balls.
Prepare the Dough: In a large bowl, combine 250g glutinous rice flour, 30g tapioca flour, and 12g sugar. In a small pot, dissolve the red food coloring powder in 240ml hot water. Bring to a gentle boil. Make a well in the center of the dry ingredients and gradually pour in the hot colored water, mixing with a wooden spoon or spatula until a crumbly dough forms. When cool enough to handle, add 22g vegetable oil and knead until a soft, pliable, and smooth dough is formed. If the dough is too dry, add a little more hot water, a tablespoon at a time. If too sticky, add a little more glutinous rice flour. Cover the dough and let it rest for 10-15 minutes.
Assemble the Angku Kuih: Lightly dust your hands and work surface with glutinous rice flour. Divide the dough into 16 equal portions (about 25-30g each). Flatten each portion of dough into a disc, about 3-4 inches in diameter. Place one ball of mung bean filling in the center of the dough disc. Carefully bring the edges of the dough up and around the filling, sealing it completely. Gently roll the filled dough into a ball. Lightly dust the Angku Kuih mould with glutinous rice flour, or line it with a greased banana leaf. Place the dough ball into the mould and press down firmly to imprint the pattern. Carefully unmould the Angku Kuih onto a greased banana leaf.
Steam the Angku Kuih: Prepare your steamer by bringing water to a rolling boil. Arrange the Angku Kuih on individual greased banana leaves on a steamer tray, ensuring they don't touch each other. Place the tray in the preheated steamer. Reduce the heat to medium and steam for 10-15 minutes, or until the skin becomes slightly translucent and firm to the touch. During steaming, you may want to wipe condensation from the steamer lid a few times to prevent water from dripping onto the kuih. Once steamed, carefully remove the Angku Kuih from the steamer. While still warm, brush the tops lightly with a little vegetable oil to give them a sheen and prevent sticking.
Cool and Serve: Allow the Angku Kuih to cool completely on a wire rack before serving. They are best enjoyed at room temperature.
Chef's Notes
For a smoother dough, ensure your hot water is not boiling but hot (around 80-90°C). Using tapioca flour in the dough helps achieve a chewier texture. If you don't have natural food coloring, a few drops of red food coloring will work. For a different flavor profile, consider a peanut or sweetened black sesame paste filling. Tips & Tricks: - Ensure the mung bean filling is completely dry and cooled before wrapping to prevent the dough from becoming soggy. - Lightly grease your Angku Kuih mould or use greased banana leaves to prevent sticking. - Don't overfill the dough, as it will make sealing and moulding difficult. - Wipe condensation from the steamer lid during cooking to keep the Angku Kuih from getting waterlogged. - Brushing with oil after steaming gives a nice sheen and prevents the skin from drying out too quickly. - Angku Kuih is best enjoyed fresh on the same day it's made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Nutrition Facts
per serving