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
