Ang Ku Kueh

Share this article:

Also known as the Red Tortoise Cake in direct translation – these little tortoises are perfect with an afternoon tea. It is believed that eating these tortoises or Ang Ku is a sign of longevity so if there’s a birthday coming up – you know what you can bring for the party!

The recipe uses the Triblade Hand Blender.



200 gram sweet potato, peeled, cut into big chunks
250 to 300 gram glutinous rice flour
150 ml coconut milk
2 tbsp caster sugar
1 tsp salt
1 tbsp oil
1 tsp Red food colouring, add more if required
100ml water, add more if required
Mung bean filling

300 gram mung bean, soaked in water for 1 hr
4 Pandan leave, knotted
135 gram caster sugar
1 tsp salt
3 tbsp shallot oil
3 tbsp water

1 packet of banana leaves. Cut into small pieces that fits the size of the kueh, brush with oil


Preparation of mung bean and sweet potato

1. In a steaming bowl with mung beans, place the knotted pandan leave on it. Place mung beans and sweet potato on the steaming rack, steam at high heat. 15 mins later, remove from heat.
2. Remove pandan leave from the mung bean. Blend mung bean with 5 tbsp water, sugar and salt.
3. Mash sweet potato in a large mixing bowl.
4. In a pan on medium heat, add in 3 tbsp of oil. Pour in the blended mung bean and fry until it is aromatic and dries up slightly. Transfer back into the bowl. Set aside and let cool.
Preparation of the dough

1. In the large bowl with mashed sweet potato, add in oil, coconut milk, salt and sugar.  Blend it into a thick watery texture.
2. Pour in 250g flour, knead with clean hands. Adjust the consistency of the dough with small portions of water and/or flour till the dough does not sticks to hand and the side of the bowl.
3. Add in red colouring, fold till the colour spreads evenly with the dough.
Assembly the kueh

1. Divide the dough and mung bean into 30g balls. Flatten the dough into a disc and place a ball of mung bean in the middle. Wrap carefully and ensure that the mung bean is fully sealed within the dough. Repeat the steps for the remaining dough and filling.
2. Dust the surface of the wrapped dough with a very thin layer of glutinous rice flour. Place it into the mould, press gently to flatten. Knock the sides of the mould to release the kueh and placed it on a piece of greased banana leaf.
Steaming the Ang Ku Kueh

1. Place the Ang Ku Kuehs in the steamer and steam at high heat for 3 minutes.
2. Brush the steamed Ang ku kuehs with a thin layer of oil and let it cool down slightly before serving.


Share this article:




The Great Bay Leaf Conspiracy

Search Google for “bay leaf conspiracy” and the results might shock you: article after article wondering if bay leaves are a true herb, or merely a far-reaching scheme by the culinary industry to get you to put useless leaves into your food. One author, writing for The Awl, wonders: “What does a bay leaf taste like? Nothing. What does a bay leaf smell like? Nothing. What does a bay leaf look like? A leaf.” They’re crazy, right? Bay leaves are a …

Cucur Badak

Cucur Badak is a popular snack that is usually sold at roadside stalls or night markets (pasar malam). The patties are made with orange sweet potatoes and flour, with spicy shredded coconut and dried shrimp fillings.

Changing Lives Through Cooking at De’Divine Cafe

Customers at De’Divine Cafe sometimes laugh when their eyes catch the sign that reads, “Where Gods Come to Eat”. It might sound a little over the top, but this homely cafe is about more than just creating delicious flavours and textures. The sign is a reminder to customers that because of their patronage the establishment can provide culinary training to marginalised youth – mostly girls and young women – from the fringes of society. “We see cooking as a life skill …