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Angku Kuih (Red Tortoise Cake)

January 14th, 2011Heritage, Nyonya Kuih, Snacks27 Comments
Angku
Angku pictures (1 of 4)

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)

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27 comments... read them below or add one

  1. Tommy says:

    Your angku looks very pretty. It’s hard to find a good mould for angku now and I agree that they taste good with pan-frying. I prefer the pan-fried version actually.

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  2. Hahaha, you know what I used to do as a kid, I would take one bite, dig out & eat all the filling and not eat the outer bit. Coz it doughy. My mum always tells me off for wasting it. She scolds me and tells me to eat properly but I never did like the red bit. Strange kid, I was, very picky with eating.

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  3. 茄子 says:

    the mould used is so special!lovely angku!

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  4. lena says:

    looks perfect! didnt know that they can be panfried too.

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  5. Catherine She says:

    Lovely recipe, seems very easy to follow. Would you have the savoury filling recipe? I remember one can buy them at certain time of the year when the chinese celebrate one of the deities (god?) festivals. Mind sharing the recipe? Not that I have a steamer or mould to make them? Can i cook the angku in the microwave? I can roll them in a ball.

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  6. I am so intrigued by this recipe, green bean filling and all. I always love stopping by as I never fail to learn something.

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  7. Wilhelmina Guang E. says:

    I love your site very much, in fact it is a rescue for me to try some of the recipes whenever I cannot get some kind of food here in Texas. One suggestion, would you consider using the US metric, instead of using grams why not use spoons or cups for the measurement of the ingredients, I think it is much convenient for everyone. But again thanks for the many good recipes and you are really doing a good deed to help many of us make some of the food that we missed from our homeland.

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  8. Aileen Smith says:

    The Angku looks great. Where can one buy the moulds for this item.? Thks.

    Mrs. Aileen Smith

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  9. Angie says:

    I loooove angku and miss it terribly, living in Australia. It’s great to find a recipe which I can try at home – all I need now are the moulds!

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  10. Ko Chun Yang says:

    Thank you for sharing. These Angku Kuih really makes me nostalgic :) Do you know if there are places that sell Angku Kuih molds in th U.S. (probably online)?

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  11. E says:

    Hi
    Could you possibly get a kuih lapis recipe that works? I’ve tried some that I found online… but they don’t taste right… =(

    Thank you

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  12. Laura says:

    My mother use to tell me about her aunt who use to make these lovely treats for her…Next time i’m in malaysia, i’ll pick up some molds and surprise her.

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  13. Tango says:

    Hi Bee,
    Do you know a store (address or email) in Malaysia that actually sells the angkoo kuih mold ?
    I live in Sydney, Australia – and would like to get my hands on one from Malaysia.

    Thanks.

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  14. JJ says:

    you can go to BAKE WITH YEN at Chow Kit (behind Maybank). Is available from the web.

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  15. Sweet flower says:

    Hello Bee,
    I was so desperate after seeing your recipe on AngKuih here. I decided to go ahead and make by hand w/o mould. I was abit adventurer until I “took by surprised” in step 3 Skin; is there a procedure which goes in first; flour or water?
    In the end, I can’t remember how I did it with hands after added oil my hands was not stick at all. I cut the recipe in half and weigh every skin n filling. I made them into a ball a shame compared to your lovely shape.
    I made lean dough every month with yeast by hand for my church. I guess I have overcome the fear of stickiness.
    My Angkuih taste excellent. My hubby was a happy man hehe…
    But I m still haunt by step 3.. Please help…. I m sure it could be better…
    Cheers

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  16. Pingback:My Great Grandmother’s Cakes… | Journey of My First Novel

  17. Lee says:

    where in KL can I get the Split Green Bean? Can’t find it at Bake with Yen either…..

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  18. Sun2 says:

    Hi Bee,

    I found the mould here in Perth and decided to try out this recipe. Will do it this coming weekend. Cheers

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  19. Lin says:

    Hi Bee,
    I tried this recipe and found the green bean filling is bit too dry. Need to x3 for the oil.

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  20. Flora says:

    Hi, when I tried to make the Angku skin, it seems very very watery, and nowhere near the doughy state. Are we supposed to be adding so much water in it, i.e. 150g, 500g and 250g of water respectively? Thanks.

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  21. Alice says:

    I tried and it came out very sticky and lot of flours left over.

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