Friday, 1 February 2008

Angku Kuih 紅龜粿

Angku kuih is a famous kuih that you can find it everywhere in Souteast Asia and Taiwan. During baby full-month or festival, peoples will serve it. While, peples will served it but in different colour --- OOhkoo during funeral too. Ang means red, ku means turtle and it symbolic long-life for new baby. This kuih's filling may made by sweet mung beans, sweet red bean paste, sweet coconut filling or even with savoury minced meat or vegetables.

Source: Do What I Like, Amy Beh, Streetfood Cookbooks


200g yam/taro or sweet potatoes
300g glutinous rice flour
2 tbsp oil
160ml hot water
red colouring
200g splitted mung beans (soaked overnight)
100g sugar (please adjust, it is not very sweet)
1/2 tsp salt
2 tbsp oil
3 pandan leaves


1. Prepare filling first. Drain and steamed the splitted mung beans with pandan leaves till soft.
2. Blend the cooked splitted mung beans when it is still hot with oil and some water till puree. Pour it into a sauce pan, cook the puree with sugar till dry. Set aside till cool.
3. Steamed the sweet potatoes till soft and mashed it, when it is still warm, add in the glutinous flour and some hot water for form a dough. Knead till smooth.
4. Divived the dough 26g each and 19g filling each. Wrap the filling and press it into angku mould.
5. Steamed on high heat for 8 minutes or till done.

1. Remember dust the mould with some glutinous rice flour before press the angku.
2. If your angku don't have clear prints, steam the next batch 3 minutes on high heat, release the steam and resteam 3 minutes over medium heat.
3. If you don't have angku mould, just shape it round and steam.
4. For leftover angku, pan-fry it with a bit oil and you will get a very crispy, chewy and tasty kuih.

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