Over the Thansgiving holidays, Siew Loon (the long-time contributor of Nyonya Food) came to visit me in Southern California. It was fun and we had a great time chatting about Nyonya food and heritage, not mentioning eating out and shopping to our heart’s content. Please check out Siew Loon’s recipe for Angku, or literally red tortoise cake, which is an iconic Nyonya Kuih, especially in Penang.
Happy New Year to all the wondeful readers. The craving for good Nyonya Kuih has prompted me to make some Angku and Kuih Kochi over the New Year holidays. It turned out so well that I thought I should share it with our Nyonya Food readers and maybe you can try making it for the coming Lunar New Year as Angku is widely used in Chinese prayers.
Angku is a small dark orange oval nyonya delicacy which is made with glutinous rice flour wrapped with green bean filling. Angku has a high ritual value and it is commonly used for Chinese prayers and served during baby full moon parties. Angku has a sticky sweet texture but it is really nice if you eat it with a cup of Chinese tea. It’s even better overnight as you can pan-fry the leftover until the skin of the angku becomes golden brown.
(Click Page 2 for Angku Kuih Recipe)