Angku or known as Red Tortoise Cake is an oval-shaped Chinese pastry with soft, sticky glutinous rice flour skin infused sweet mung bean fillings.
During Chinese New Year, the Chinese people would pray for good fortune and sweets such as rice cakes and red tortoise cakes are offered to the Chinese deities on ritual altars.
They are usually colored red as it is an auspicious color. In this video, I have made some yellow ones using natural sweet potato color. A few drops of red coloring may be added to the dough if you want a red color angku kueh. I hope you will enjoy making this traditional kueh.

👩‍🍳Ingredients
A.Skin
250g glutinous rice flour
1tbsp caster sugar
175g boiling water+ 2pandan leaves
2-3tbsp vegetable oil
120g orange sweet potato (steam and mashed)
2-3tbsp water if dough is too dry

B.Filling
150g spilt mung beans (soaked 4hours or overnight)
100g caster sugar
2-3tbsp shallot oil (100g sliced shallot sauteed with 200ml cooking oil)

Banana leaves
Cooking oil (for brushing the banana leaves and also the top of the angku after steaming)

Steam for 10mins using low heat (boiling water)

❤️Note:
• I am using a 43g angku mould in this recipe. Ratio for skin:dough is 1:1
• If you don't have a basket steamer, wipe dry the inside of your wok lid after water is boiling to ensure no water drips onto the angku when steaming it.
• Filling can be prepared 2-3days ahead. Keep refrigerated in airtight container
• Shallot oil can also be substituted with normal cooking oil but the filling will be less fragrant

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👨‍🍳 If you have tried my recipe, do leave a comment below! I would definitely love to hear from you!

🎼Song : Daystar - Daisy Fleabane / [ Ссылка ]

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