Skip to main content
logo
Food Advertising by

Pandan Angku Kuih ~ 班兰叶龟糕


I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)











 


Recipe for Pandan Angku Kuih ~ 班兰叶龟糕 

    Ingredients for the Filling
    • 160 gm split mung beans
    • 100 gm sugar
    • 3  Tbsp vegetable oil
    • Pandan/Screwpine leaves
    Method   (This can be prepared a day ahead.  Keep refrigerated till ready for use)
    1. Soak mung beans for about 4 hours.  Drain, wash, drain again.
    2. Steam soaked mung beans with 2 pieces of Pandan leaves for 20 mins. or till soft.
    3. Mash the beans, add in sugar, oil, mix well and blend till smooth.
    4. Fry in a non-stick pan, stirring continously, till the mixture leaves the sides of the pan and can hold its shape.  Leave to cool.  Divide and roll into balls.
    Ingredients for Skin
    (A)  Pre-prepared dough
    • 150 gm glutinous rice flour
    • 125 ml water
    Mix the above till it forms into a ball of dough.  Keep covered and refrigerate overnight.
     (B)
    • 50 to 60 gm of Pandan/Screwpine leaves, cut to small pieces
    • 100 ml water
    • 2.1/4 tsp rice flour
    • 40 gm glutinous rice flour
    • 1  Tbsp vegetable oil
    • 2  tsp caster sugar
    • 100 gm mashed sweet potatoes
    • Banana leaves to cut into pieces slightly bigger than the shape of the mould.
    Method
    1. Blend the Pandan leaves with the 100ml water to get 60 ml pandan juice.
    2. Mix Pandan juice with rice flour, oil and sugar.  Mix till smooth.  Cook over low heat, stirring to make a smooth paste.
    3. Peel, cut and steam 150 gm sweet potatoes for about  15  mins.  or  till soft.  Mash to yield 100 gm.sweet potato paste.
    4. Add the green Pandan paste and continue mashing till the paste is smooth.  Add the glutinous rice flour dough made the day before.  Mix in 40 gm of glutinous rice flour and knead thoroughly till well combined and doesn't stick to the hand.  (Add this sparingly, you may not need the whole amount).
    5. Weigh and roll the dough into balls.
    To assemble the Angku Kuih
    1. Lightly dust the mould with rice flour, flatten the ball of dough, place a piece of filling.  Wrap up and roll gently till round, dusting with rice flour if too damp.  Press into the mould and knock out the kuih.
    2. Place the kuih onto a piece of lightly greased Banana leaf.
    3. Heat up a steamer and steam the kuih on medium heat, 3 mins. for the mini  kuih and 6 mins. for the normal size kuih.  Remove from steamer and immediately brush the kuih with some oil.
    4. Yield :  8 mini kuih - 15 gm dough + 15 gm filling.  8 normal size kuih - 50 gm dough + 50 gm filling.



    I'm linking this post to the Little Thumbs Up "Pandan' event organised by 

    Photobucket


    I'm also taking this opportuniy to wish all my readers and friends a wonderful and joyous Mid-Autumn Mooncake Festival!

Comments

  1. Hi Sokehah Cheah , the Pandan Angku Kuih looks so yummy almost to pretty to eat but gimmie one anyway , thanks for sharings:).

    ReplyDelete
    Replies
    1. Must admit that these were nice, chewy and soft. You can help yourself, Nee!

      Delete
  2. Hi Cheah
    Every weekend I will usually have buy kuih and sweet dessert as my lunch and angku kuih is always being included in. I love how the bloggers nowadays change the flavour ingredients to have more varieties and selection. Wish I can taste one of yours now. Probably sudah habis by now....

    ReplyDelete
    Replies
    1. You can try to DIY and once you get the hang of it, it's not that difficult. I do see these in Melbourne's Chinatown but the weird red colour puts me off.

      Delete
  3. Hi Cheah,

    You have your ang ku kuih everything from scratch! Wow! Now, I know where to go if I need precise instructions to make my ang ku kuih.

    Zoe

    ReplyDelete
    Replies
    1. I did this as I also need to record the various steps,ingredients etc. for my own future reference.

      Delete
  4. Yummy! I see your recipe has extra step of chilling part of the dough...will give this a try next time I feel like making angku:) Happy Mooncake Festival to you !

    ReplyDelete
    Replies
    1. Yes, Jeannie, think the extra chilling part of the dough helps in keeping the skin soft.
      You enjoy the festival too with your family.

      Delete
  5. Cheah, I love your pandan akk. The colour is so pretty and the texture looks so soft. Pretty clicks too - thumbs up!!
    Happy Mid Autumn Mooncake Festival!

    ReplyDelete
    Replies
    1. Thank you for the compliment and encouragement, Ann!

      Delete
  6. Hi Cheah, you're back. Very nice angku kuih. I tried the similar methods as yours and true the kuih stayed soft and chewy for at least 2 days [cos' the angkus were are snapped up by then]. Next time I must set aside a piece to test for how long it can stay that way.

    ReplyDelete
    Replies
    1. Yes, good way to test the kuih. The extra chilling part of the dough does play a part in keeping the skin stay soft for a longer period.

      Delete
  7. Your pandan kuih look so pretty! Love the mould.

    ReplyDelete
  8. Solid ang ku kuih with so much filling! I feel like taking a bite off my sccreen!

    ReplyDelete
  9. Wishing Mid-Autumn Mooncake Festival!

    Thanks for sharing & link. This ang ku kuih look very nice & yummy.

    ReplyDelete
    Replies
    1. Thank you.... You have a joyful time with your family too!

      Delete
  10. Wow, your angku kuih looks so pretty! Love the contrasting colors between the skin and filling. Not sure if i can manage after reading that it makes head spin :)

    ReplyDelete
    Replies
    1. Thank you. You make the filling a day ahead, then not so much work the next day. If I can do it, I'm sure you can. Read and digest :)

      Delete
  11. love your unique muold , wonder where can I get it in KL ?

    ReplyDelete
    Replies
    1. I've no idea. You take a look at this blog and contact Sonia. She may be able to help.

      http://nasilemaklover.blogspot.com/2013/05/ang-ku-kueh-red-tortoise-cake.html

      Delete
  12. yes, i do agree with you making angku is quite tedious ..yours turn out really beautiful and i also like the peach shape ones..

    ReplyDelete
    Replies
    1. Thank you, Lena. You've made it before, you should know.

      Delete
  13. Oh my oh my..your ang ku kuih looks perfect. Wish I can have some right away. haha...
    Kristy

    ReplyDelete
  14. Hi Cheah,
    Your AKK turn out really pretty. Lovely green hues and the texture looks soft. Love your nice clicks and Angku mould too. :D
    mui

    ReplyDelete
  15. Tried your pandan ang ku kuih today.....turned out perfect. Used only 90g of sugar for the bean paste and it was sweet enough. Also tried your pau recipe. My mom gave it 2 thumbs up. She loved the texture of the skin. Thank you for publishing the true recipe, unlike some others who purposely leave things out here and there to try and trip the amateur up.

    ReplyDelete
    Replies
    1. I'm so glad and flattered. Thanks for the compliment!

      Delete
  16. Hi How long can I keep the angku kuih for? I have a birthday party coming and want to make the skin a day before the party and the filling 2 days before. Will it be okay?

    You angku looks so good!!!!

    ReplyDelete
    Replies
    1. You can make the filling earlier and keep in the fridge. Angku will be best if eaten on the same day. At the most, you can keep them in a container for another day, but if they become 'hard', maybe you just steam them again.

      Delete
    2. Hi Cheah
      Do you think I can prepare the skin as well with the shape all ready the day before the party but just steam them at the day of the party?

      Delete
    3. I really am not sure about this. Haven't tried before. You'll need to experiment first.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source.

Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.