Pandan Ang Ku Kueh with Peanut Filling
Indulge in the rich heritage of Ang Ku Kueh, also known as “Red Tortoise Cake,” a beloved delicacy renowned for its vibrant hue and delicious filling. Traditionally tinted red, many opt for artificial colorings, but for a healthier twist, we’re embracing the natural beauty of pandan leaves. In this step-by-step tutorial, discover how to craft the perfect dough using a blend of glutinous rice flour and sweet potato, infused with the fragrant essence of pandan. Join us as we delve into the art of creating this iconic treat, complete with a delightful peanut filling that promises to tantalise your taste buds. Say goodbye to artificial additives and hello to the wholesome goodness of homemade Ang Ku Kueh!
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Follow Along our Detailed Step-by-Step Recipe from Scratch @ https://youtu.be/HgcDL4Z-Qww
Pandan Ang Ku Kueh with Peanut Filling
Ingredients
Dough
- 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
Peanut Filling
- 300 g grounded peanuts
- 150 g sugar
- 25 g roasted sesame seeds
- 2 tbsp plain flour
- 50 g water
- 10 g cooking oil
Instructions
Dough
- 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
Peanut Filling
- 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
- Assembly
- 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
