Ang Ku Kueh (Kuih Angkoo)

"Ang ku kueh" agency cherry-red tortoise cakes. They're ever shaped similar a tortoise but they aren't ever red. Red ones are for birthdays. Black ones are for funerals.

There're diverse types of filling for ang ku kueh. The most pop ones are mung edible bean glue in addition to dry reason peanuts. The skin, made amongst sticky rice flour, should move sparse in addition to softly chewy.

I've simply made some ang ku kueh. It's my virgin endeavor but the results are every bit skillful every bit the best store-bought ang ku kueh inward town. The mung edible bean filling is uber smooth, has a really potent "beany" fragrance, in addition to it's non too sweet. The peel is really chewy in addition to nevertheless really soft. I tell ya, this ang ku kueh is truly to croak for.

I'd similar to remember my kick-ass AKK is because of my vivid culinary talent. But the truth is the success is due to the fantabulous recipe from none other than "Cooking for the President". I simply followed the instructions.

C4P's dough recipe is quite unusual. The ingredients are roughly the same every bit other recipes but the method is really different. First, sticky rice flour is combined amongst H2O in addition to and thus refrigerated overnight. Second, kokosnoot milk is cooked amongst rice flour, fossil oil in addition to saccharide into a glue before it's mixed amongst mashed sweetness white patato in addition to the moisture sticky rice flour. Other recipes don't receive got these ii steps. Instead, the ingredients are simply mixed together.

I remember the extra operate inward C4P's method is the primal to the chewy in addition to soft "skin", which is thus skillful I shan't bother to essay other recipes. It doesn't instruct improve than this, seriously.

What virtually the mung edible bean filling? That's less complicated compared to what it's wrapped in. It's non rocket scientific discipline but a lot of people instruct it wrong. Why? Because of their obsession over cutting downwards every bit much fatty every bit possible. Compared to other recipes, there's a lot of fossil oil inward C4P's filling. The amount is absolutely necessary to give the mung edible bean glue its velvety smoothness in addition to potent fragrance, without making it overly rich.

I've made 紅龟粿 all of 1 fourth dimension but, hey, I already receive got quite a few tips for conquering the traditional kueh. Here y'all go:

🐢 Don't soak split upwards mung beans for too long. The longer the beans sit down inward water, the to a greater extent than season (and nutrition) they lose. An hr is ample, IMO. C4P says 3 hours, which powerfulness move ok. Some recipes move for an overnight soak. That's definitely too long.

🐢 A lot of recipes, including C4P's, receive got the soaked mung beans steamed. I remember boiling is improve because it's faster but y'all mustn't discard the cooking liquid which has heaps of flavour. Instead, allow the beans boil dry. That allows the season released into the H2O to move absorbed dorsum into the beans. The same declaration applies to the sweetness white patato used for the dough.

🐢 How skillful the mung edible bean filling is depends on, also the lineament of the beans, how much saccharide in addition to fatty at that spot is. If there's too little, that agency it has to a greater extent than H2O to instruct the correct consistency. Water doesn't sense of savor of anything in addition to it dilutes the season of the beans. Sugar in addition to fat, OTOH, elevate the flavour.

🐢 How long does it receive got to steam 紅龟粿? No fourth dimension at all because the filling is cooked in addition to the dough is very sparse in addition to partly cooked. The ones I make, which are pretty small, receive got virtually 6 minutes over depression heat.

🐢 How exercise y'all know when the ang ku kueh is done? When it expands a little. If y'all move on steaming beyond that point, the dough becomes too soft, resulting inward a flat, collapsed kueh without whatever distinct pattern. To lower the opportunity of overcooking, 紅龟粿 should move steamed over barely simmering water.

🐢 The compaction of a existent tortoise is difficult but the make-believe tortoise's compaction needs to move propped up. The "supporting role" is played past times the filling which must move able to jibe its shape when it's hot. If it's too soft, the "tortoise cake" would flatten into a pancake in 1 lawsuit it's heated.

🐢 The ideal filling to dough ratio is 1:1. The capacity of my mould is forty g, thus I roll twenty g of filling inward twenty g of dough. C4P truly uses 27 g of dough for twenty g of filling. That would brand the "skin" a flake too thick, methinks.

🐢 How exercise y'all discovery the mould's capacity? Put it on your kitchen scale, tare, in addition to thus create total it amongst water. The weight of the H2O multiplied past times 1.33 is the mould's capacity.

🐢 To reheat chilled ang ku kueh, convey some H2O inward a rice cooker to a boil. Put the kueh inward the pot, on the steaming tray. Cover in addition to switch the cooker to warm mode. Ten minutes would move simply right.

I thoroughly enjoyed myself using my novel wooden mould. I felt really authoritative whacking it against the chopping board – TWACK! – in addition to out came a perfectly formed ang ku kueh. It was similar magic. I'll definitely brand AKK in 1 lawsuit to a greater extent than but it won't move anytime presently 'cause it's a hell of a lot of work . . . . Oh hang on, what am I saying? It's a hell of a lot of FUN, non work! I'm making AKK in 1 lawsuit to a greater extent than this weekend . . . I think . . .

How to brand ang ku kueh (kuih angkoo)

Step-by-step guide

This Nyonya recipe is from "Cooking for the President". Nyonyas brand ang ku kueh peel amongst kokosnoot milk in addition to pandan. You wouldn't discovery these tropical ingredients inward master Chinese recipes. "Ang ku kueh" agency cherry-red tortoise cakes but they come upwards inward diverse colours. Red ones are for birthdays. Funerals prefer dark ones. This recipe makes light-green ang ku kueh.

re ever shaped similar a tortoise but they aren Ang Ku Kueh (Kuih Angkoo)