Angku Kuih Recipe (Red Tortoise Cake)

Glutinous rice flour: This flour is made from ground glutinous rice and is essential for the chewy texture of the cake.

Water: Used to hydrate the glutinous rice flour and form the dough.

Vegetable oil: Adds moisture and helps in kneading the dough smoothly.

Red food coloring: Provides the traditional red color to the cakes.

Mung beans: These beans are soaked overnight and steamed to create the sweet filling.

Sugar: Sweetens the mung bean filling.

Vegetable oil: Used in the filling to add richness and smooth texture.

When preparing the mung beans for the filling, ensure they are steamed until completely soft. This will make it easier to mash them into a smooth paste. Additionally, while kneading the glutinous rice flour dough, if it feels too dry, you can add a few drops of water gradually until you achieve the desired consistency. This will help in forming a smooth and pliable dough, making it easier to wrap around the filling.

• glutinous rice flour - Substitute with sweet rice flour: Sweet rice flour has similar sticky properties and texture, making it a suitable alternative for glutinous rice flour.

• water - Substitute with coconut milk: Coconut milk can add a richer flavor and a slight sweetness, enhancing the overall taste of the Angku Kuih.

• vegetable oil - Substitute with coconut oil: Coconut oil can provide a subtle coconut flavor and has a similar consistency to vegetable oil.

• red food coloring - Substitute with beet juice: Beet juice is a natural coloring agent that can provide a similar red hue without artificial additives.

• soaked overnight mung beans - Substitute with soaked overnight yellow split peas: Yellow split peas have a similar texture and can be used as a filling in place of mung beans.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slightly different flavor profile, making it a good alternative to sugar.

• vegetable oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar cooking properties, making it a suitable replacement for vegetable oil.

• Allow the Angku Kuih to cool completely at room temperature before storing. This prevents condensation from forming, which can make the dessert soggy.

• Place the cooled cakes in an airtight container. If stacking is necessary, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. The Angku Kuih will remain fresh and retain its texture.

• For longer storage, consider freezing. Wrap each cake individually in plastic wrap to prevent freezer burn and preserve flavor.

• Place the wrapped cakes in a freezer-safe bag or container. Label with the date to keep track of storage time.

• Freeze for up to 1 month. When ready to enjoy, thaw the Angku Kuih in the refrigerator overnight.

• To reheat, steam the thawed cakes over medium heat for about 5 minutes. This will restore their soft and chewy texture.

• Avoid microwaving, as it can alter the texture and make the dessert rubbery.

• If you notice any changes in color, texture, or smell, discard the Angku Kuih to ensure food safety.

• Steaming: Place the leftover angku kuih on a steaming tray lined with parchment paper. Steam over medium heat for about 5-7 minutes until they are soft and warm. This method helps retain the chewy texture of the glutinous rice flour dough and keeps the mung bean filling moist.

• Microwave: Arrange the angku kuih on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Pan-frying: Heat a non-stick pan over low heat and add a small amount of vegetable oil. Place the angku kuih in the pan and cover with a lid. Cook for 2-3 minutes on each side until they are heated through and slightly crispy on the outside. This method adds a delightful contrast in texture.

• Oven: Preheat the oven to 300°F (150°C). Place the angku kuih on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for 10-15 minutes until they are warmed through. This method is great for reheating multiple pieces at once.

• Air fryer: Preheat the air fryer to 300°F (150°C). Arrange the angku kuih in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives a slightly crispy exterior while keeping the inside soft.

• Mixing bowl: Use this to combine the glutinous rice flour, water, vegetable oil, and red food coloring to create the dough.

• Steamer: Essential for steaming the mung beans until they are soft and for steaming the filled cakes.

• Mold: Specifically, an angku kuih mold is used to shape the cakes into their traditional tortoise shell design.

• Spoon: Handy for placing the mung bean filling into the center of the flattened dough.

• Knife: Useful for dividing the dough into small balls.

• Pot: Needed to boil water for the steamer.

• Spatula: Helps in mixing the mung beans with sugar and vegetable oil after they are mashed.

• Masher: Used to mash the steamed mung beans into a smooth paste.

• Measuring cups: Necessary for accurately measuring the glutinous rice flour and water.

• Measuring spoons: Needed for measuring the vegetable oil and red food coloring.

Prepare the filling in advance: Make the mung bean filling a day ahead and store it in the fridge. This allows you to focus solely on the dough preparation the next day.

Use a food processor: Instead of mashing the mung beans by hand, use a food processor to achieve a smoother consistency faster.

Pre-measure ingredients: Measure out all your ingredients before starting. This ensures a smoother workflow and saves time during the cooking process.

Steam multiple layers: If you have a multi-tiered steamer, steam several angku kuih at once to cut down on cooking time.