Also known as the Red Tortoise Cake in direct translation – these little tortoises are perfect with an afternoon tea. Ang Ku Kueh is a traditional Chinese snack with its origin from Fujian, China. These little kuehs are shaped to look like tortoise shells with the Chinese character “shou” or “longevity” imprinted in the centre, especially because tortoises are a Chinese symbol long associated with long life. Think about it – tortoises live for rather long, don’t they! They are often used as temple offerings particularly during Hungry Ghost and Ching Ming Festivals. It is also presented as an auspicious gift during a baby’s full month celebration.
A good kueh is soft and pleasantly chewy, with a smooth, slightly oiled, delicate skin made of glutinous rice flour. Fillings you can find inside range from traditional sweet mung bean – which is what we’re making today – to peanut, yam and coconut! Making the mung bean filling is easy this time round, because of the Kenwood Handblender, a nifty little device that can help you mix the paste.
