Soft & Chewy Pandan Ang Ku Kueh with Peanut Filling | Easy Traditional Nyonya Recipe
Learn how to make beautiful homemade Pandan Ang Ku Kueh (also known as Red Tortoise Cake) from scratch! These soft, chewy, and fragrant pandan kueh are filled with a sweet and aromatic peanut filling – a true classic Nyonya treat. In this detailed 2024 updated video, I’ll show you step-by-step how to achieve that perfect smooth skin, vibrant natural green colour, and the signature tortoise shell pattern that doesn’t crack during steaming. Ang Ku Kueh is a traditional Peranakan kueh often made for birthdays, celebrations, offerings, or simply as a delicious tea-time snack. The combination of soft pandan dough and rich peanut filling is absolutely addictive! This recipe is beginner-friendly but includes all the pro tips so even experienced cooks can improve their results.
✅ Natural pandan flavour and colour (no artificial colouring) ✅ Soft & chewy skin with great texture
✅ Generous peanut filling ✅ Full tips for successful moulding and steaming
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Follow Along our Detailed Step-by-Step Recipe from Scratch @ https://youtu.be/HgcDL4Z-Qww
Makes: 12-15 pieces
- 300 g glutinous rice flour
- 250 ml water
- 40 g pandan leaves
- 150 g coconut milk
- 5 tsp rice flour
- 4 tsp sugar
- 2 Tbsp cooking oil
- 220 g sweet potato
- 300 g grounded peanuts
- 150 g sugar
- 25 g roasted sesame seeds
- 2 tbsp plain flour
- 50 g water
- 10 g cooking oil
- Mix flour and water well until it all comes together
- Cover and keep in the fridge overnight
- Add pandan leaves and coconut milk in blender and blend until pandan leaves are very fine
- Sieve and press out 120 g pandan coconut milk
- Pour pandan coconut milk, rice flour and sugar into a sauce pan
- Add oil and stir over low flame until it turns into a smooth paste and set it aside
- Cut sweet potato into small slices and steam until soft
- Mash sweet potato until fine
- Add pandan coconut paste and mix well
- Add glutinous rice flour paste that was kept overnight and mix evenly
- Knead mixture well into a dough and set it aside
- Add 2 tbsp plain flour and 50 g water to a bowl of grounded peanuts, sesame seeds and sugar
- Add 10 g cooking oil and mix evenly
- Put peanut mixture in a chopper and grind to however fine you like
- Divide all fillings and dough into 20 g portions each
- Roll each filling and dough portion into shape of balls
- Dust some flour inside wooden mould
- Flatten dough and place filling in the centre
- Fold the sides up and seal dough
- Roll into a ball
- Press dough ball into the mould flat
- Knock the kueh out of the wooden mould onto a small piece of banana leaf
- Steam for 6 mins at medium heat
- Remove from steamer and brush with cooking oil lightly
Pro Tips:
Dough:
- Overnight resting makes the skin chewier — don’t skip it.
- Cook the pandan paste on low heat and stir continuously until smooth.
- Final dough should be soft and slightly tacky. Add a little pandan milk if too dry.
Filling:
- Roast peanuts for better fragrance.
- Filling should hold its shape when rolled — not too dry or wet.
Shaping & Steaming:
- Dust wooden mould with glutinous rice flour every time to prevent sticking.
- Seal dough properly to avoid leaks or cracks.
- Steam on medium heat for exactly 6 minutes only.
- Wipe steamer lid to prevent condensation droplets from spoiling the surface.
Finishing:
- Brush with oil while still warm for shine and softness.
- Best eaten fresh. Re-steam the next day to refresh.
Common Fixes:
- Cracks → Dough too dry or high heat steaming
- Sticks to mould → More dusting flour
