Ang Ku Kueh or Red Tortoise Cake, is a small round or oval-shaped Chinese pastry with soft, sticky glutinous rice flour skin wrapped around a sweet filling in the center. It's molded to resemble a tortoise shell and is presented resting on a square piece of banana leaf. This is the best description of ang ku kueh I found from Wikipedia.
Best thing is, my mother-in-law makes her own ang ku kueh!
If you'd like to find out which recipes to follow, you can follow these two video links as recommended by my mother-in-law:
Those round balls are shaped from homemade mung bean paste. The pinkish dough is the ang ku kueh skin dough.
Remember to lightly dust the ang ku kueh mould with glutinous rice flour.
Press the dough ball into the mould gently.
The kiddos love pressing the dough ball to fit nicely into the ang ku kueh mould. They say it's like playing with their play dough.
It's indeed a great indoor activity with the kids, especially during a lazy, rainy afternoon.
Lightly knock the dough out of the flour-dusted ang ku kueh mould.
Place ang ku kueh on the banana leaf. Steam over boiling water for 10 minutes.
Then, brush the surface of the cooked ang ku kueh with oil to give it a pretty, glossy look.
Thumbs up from my ang ku kueh boy!
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