{"id":7069955,"date":"2026-09-30T04:50:49","date_gmt":"2026-09-30T04:50:49","guid":{"rendered":"https:\/\/peraltafinancing.com\/?p=7069955"},"modified":"2026-09-30T04:50:49","modified_gmt":"2026-09-30T04:50:49","slug":"easy-sweet-potato-ang-ku-kueh-red-tortoise-cake-recipe","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7069955","title":{"rendered":"Easy Sweet Potato Ang Ku Kueh (Red Tortoise Cake) Recipe"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"PostBody\">\nAng Ku Kueh (Red Tortoise Cake) is a traditional Southeast Asian pastry made from a soft, chewy glutinous rice skin wrapped around a sweet mung bean paste.<\/p>\n<p><img decoding=\"async\" alt=\"ang ku kueh recipe\" border=\"0\" data-original-height=\"1100\" data-original-width=\"700\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgo2KThF076j142YCmBvcGys6cR0gd9yuU1OwGa3MSTUq2SJbLJrrClXSahla_Di5Rza2hRfL5VOW3NzYTN2uUt6spUR3J28OT16TUemgFy1fCiVLlajBgC-1qLvTRl2EGZP6XAAFCSQmQBOCN2lxVFYzvVrjqW-3Mzi80tqZlvJ0S8kyoMVvdeqrc3p_Q\/s16000-rw\/kuih-angku.jpg\" title=\"ang ku kuih\"\/><br \/>\n<br \/><a name=\"more\"\/><br \/>\n<\/p>\n<h2 style=\"text-align: left;\">What is Ang ku Kueh?<br \/>\n<\/h2>\n<p>Ang ku kueh, Angku kuih (common spelling in Malaysia), or Kue Ku (term used in Indonesia), is a timeless delicacy in Chinese (Hokkien) and Nyonya culture.<br \/>\n<br \/>Made from soft, chewy dough wrapped around sweet mung bean paste, it comes in little tortoise-shaped cakes.<\/p>\n<p>Traditionally prepared for auspicious occasions like birthdays, newborn first-month celebration (moon yit), or for just everyday tea time.\n<\/p>\n<h2 style=\"text-align: left;\">Why is Ang Ku Kueh red in colour and in the shape of tortoise?<br \/>\n<\/h2>\n<p>Also known as Red tortoise cake or Ang ku Kueh, it comes in vibrant colours, either red or orange.<br \/>\n<br \/>In Chinese culture, red represents prosperity and tortoises represent longevity.<\/p>\n<p><img decoding=\"async\" alt=\"kuih angku resipi\" border=\"0\" data-original-height=\"1100\" data-original-width=\"700\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZ0kxZx6D_6PDvjq6iv-Uo2UyoYUd7OjHsfKVo6i6KV1G3Y2FOUFNlQwnWKXowFy1jpICpqL30nh-exHwW-CDD9QpI4NlUktkPtRqq9IZgkTVN_mDwODbvWSviFzpgclAkVfbIQsYT-6q4MyejilxkUHH8uhHuGnFASKqa-gDBgFF8pUsewDYIKN0SmgI\/s16000-rw\/red-tortoise-cake.jpg\" title=\"uncooked ang ku kueh\"\/>\n<\/p>\n<h2 style=\"text-align: left;\">Ingredients for Ang ku Kueh?<br \/>\n<\/h2>\n<p>With only a few ingredients, you can make ang ku kueh at home.<br \/>\n<br \/>The ingredients are:<br \/>\n<br \/>Glutinous rice flour<br \/>\n<br \/>Sweet potato<br \/>\n<br \/>Split mung beans<br \/>\n<br \/>Sugar<br \/>\n<br \/>Salt<br \/>\n<br \/>and water (of course!)<\/p>\n<h2 style=\"text-align: left;\">Step-by-step on how to make Ang ku Kueh?<br \/>\n<\/h2>\n<h3 style=\"text-align: left;\">Prepare mung bean paste<br \/>\n<\/h3>\n<p>It is best to prepare mung beans paste a day earlier.<\/p>\n<p><img decoding=\"async\" alt=\"mung beans\" border=\"0\" data-original-height=\"1100\" data-original-width=\"700\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhbwHK3vao2GOXb2WOpda_UnybLBS1XpPFdMxEeS1qhCqYlEX6mOujXoDvrzVeHXOaYCVnWq30R2x8tb0wdjekiEg9koHCN-sIDirtoXgE2vY62OoUOX_YYNQGv6G6phQzmXwYjtg8vye2XN92YMhTQrjKzL27yNMJsPzNo49Xmw1w45e_S4mLDqfT1_M\/s16000-rw\/mung-bean-and-pandan.jpg\" title=\"split mung beans\"\/><br \/>\n<br \/>Step 1: Wash and soak split mung beans overnight.<br \/>\n<br \/>Step 2: Drain off the water, rinse, and add mung beans into a medium-sized pot.<br \/>\n<br \/>Add water to just cover the beans.\n<\/p>\n<p><img decoding=\"async\" alt=\"how to make mung beans paste\" border=\"0\" data-original-height=\"1100\" data-original-width=\"700\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiABBfJLeNfjEcFz1QJzJEv4CB1c_JZiHv79EwaittjHXOSW5dmpryeFIv-E7QeRDz50QJN1XyQlrzJZ69MkW9OfGgs_arYQ-l6eL3yW2RnmeJr_kz6tUBYNrm-ktrzUkX1s5VibV9rQbm05YU8c9VHHS08HsFy-bDLF3uY9KwyA2z5r6t7khZQus7QATM\/s16000-rw\/how-to-make-mung-bean-paste.jpg\" title=\"cooking mung beans\"\/><br \/>\n<br \/>Step 3: Add knotted pandan leaves.<br \/>\n<br \/>Step 4: Cook mung beans until soft and mushy.\n<\/p>\n<p><img decoding=\"async\" alt=\"blending mung beans\" border=\"0\" data-original-height=\"1100\" data-original-width=\"700\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFFI0hyphenhyphen4lpJDGGSI0FK4MhWyzljJpHKIZFUKi6S_KpgFVwiaAztjQv1_5rG7nPLRkzy4brnQTgJXGl_mlEusmY8espxMgtUQXtll0kgn2hyCXy2icYwZouL746GH-Y2c0_XO14mmYJnH76XKv5GEVN7QeoUDN1GsB4NhbIvfr3hQZHlSu0UM11mocr7BY\/s16000-rw\/blending-mung-bean-paste.jpg\" title=\"how to make smooth mung bean paste for ang ku kueh\"\/><br \/>\n<br \/>Step 5: Using a stick blender, blend till smooth<br \/>\n<br \/>Step 6: Add sugar and cook until the paste thickens and is able to hold shape<br \/>\n<br \/>Step 7: Set aside to cool\n<\/p>\n<p><img decoding=\"async\" alt=\"Mung bean paste\" border=\"0\" data-original-height=\"1100\" data-original-width=\"700\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhExyGSbe5bm2HhyphenhyphenAP4baEVjQANWN6qN-SxPMsi3_R98gJd8euOVgjV9b2jCeYmNgiTnyseu8_z_VlFOrb59mawpy3JYCPjNplEobUrotuhjh_OaPP0vttLeXJWAq-ws9ociFx5miEkXE1R3ZfMnRNUuLLKz4Y6WeWtHH3cmXJy5ty_nbL-2S6J7MG8XHY\/s16000-rw\/mung-bean-paste.jpg\" title=\"Sweet mung bean paste\"\/>\n<\/p>\n<h3 style=\"text-align: left;\">Prepare the ang ku kueh dough.<br \/>\n<\/h3>\n<p>Step 1: Sweet Potatoes<\/p>\n<p><img decoding=\"async\" alt=\"Japanese sweet potato\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEigCz_2yAGPvevgMPA9XejJfljVEe3oRrbvW0dUcJ3nXlTpSBtiYid0UWcqMbSLRqfFAo_nSmYIo_9H-bgGd0-CLI33azxiYWAIHi0qFN5Y4OUh0kB7hjBKtWgGS4wVG1Xdq04yi2s8za1KFI4KsDLuOhauXOTo68dlRUcdFlZwNMnkanmZk-in45S-k_c\/s16000-rw\/steamed-sweet-potatoes.jpg\" title=\"steamed japanese sweet potato\"\/><br \/>\n<br \/>Peel and wash the sweet potato, then steam until soft.<br \/>\n<br \/>Mash and sieve.<br \/>\n<br \/>Leave them to cool down.\n<\/p>\n<p>Note: Why did I mash and sieve the soft sweet potatoes?<br \/>\n<br \/>My homegrown Japanese sweet potatoes were left for a bit too long in the ground; they aged a bit and have fibres.\n<\/p>\n<p>Step 2: Add glutinous rice flour, sugar, and oil into the cool mashed sweet potato and mix into a soft dough.\n<\/p>\n<p><img decoding=\"async\" alt=\"ang ku keuh dough\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0YWJxz69kJtHg_mzkKvBOE1N2_EMGY8XQXMVk2pKgZ_RnhKIVPIdtdqndg7TDILZoaDbQEvxKy3wj4CFdhovOUZmHbPcu6xy24tSwlL3hO7_NYESdBLxrmprbZ7mv9sfEx_iRdQvltKDygByGusC6waae3YiHdhE5uyG8GlU_ixHh543AMzOusneVfUc\/s16000-rw\/how-to-colour-angku-kuih.jpg\" title=\"sweet potato ang ku kueh dough\"\/><br \/>\n<br \/>Step 3: Add red food colouring (if using orange sweet potato, then omit this step), mix to form a homogenous red\/ pink dough.<br \/>\n<br \/>Step 4: Cover the dough with cling film or a bowl (to avoid the dough from drying out)\n<\/p>\n<h2 style=\"text-align: left;\">How to make Ang ku kueh?<br \/>\n<\/h2>\n<p>Note that I used a small mould (pictured above, the bright red colour plastic mould) that only requires 20g of dough and mung bean paste.<\/p>\n<p><img decoding=\"async\" alt=\"step by step ang ku kueh\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi4PV9RKXrk8XnD6kphZhJ5_5tNYuJoJEvtcwSRLPD4v-Su1BtYjanHO3WehkyteT4-ETFHe9x-M6n6Hel_x95FpVn4dWRK5HErMbKIOh_c78_lbLYQI_ZNbZSN5TCogNth1VFTtqK43V9NUhSl27WSTYXea-c_KAxkxLDG1Nn0r1aD7jhuDFM3NTwbGd0\/s16000-rw\/angku-kuih-step-by-step.jpg\" title=\"uncooked ang ku kueh\"\/>\n<\/p>\n<p>Step 1: Weigh 10g of dough and 10g of mung bean paste.<br \/>\n<br \/>Roll into balls.\n<\/p>\n<p>Step 2: Flatten the dough and place the mung bean in the middle.<br \/>\n<br \/>Step 3: Wrap to enclose the mung bean paste<br \/>\n<br \/>Step 4: Lightly dust your ang ku kueh mould with glutinous rice flour.<br \/>\n<br \/>Step 5: Press the stuffed ball firmly into the mould, then whack the side against the table to pop it out<br \/>\n<br \/>Step 6: Brush the cut up banana leaves with oil.\n<\/p>\n<p><img decoding=\"async\" alt=\"red tortoise cake recipe\" border=\"0\" data-original-height=\"1210\" data-original-width=\"770\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgugE2v3fBuw4LLVEAAZFMdLqSiKOgBxkU03cflMuxMW5-oEqWxnOcmkFf-TiD2bCVIdCVIGTJRn-iLg0YFfH_d_HEhMkjKV7CiC0RUm6jQmlyYu8WwUc6flRSb3550rt7ylce9dDf4uCht0qw_DmXKRxSdIi47v45fgGT2lMQRqT2Dx3oxblJQUtsSUl8\/s16000-rw\/soft-chewy-ang-ku-kueh.jpg\" title=\"red tortoise cake\"\/><br \/>\n<br \/>Step 7: Place the ang ku kueh on the banana leaves<br \/>\n<br \/>Step 8: Steam for 10 minutes<br \/>\n<br \/>Step 9: Remove from steamer and brush with oil for that signature glossy shine.\n<\/p>\n<p><img decoding=\"async\" alt=\"Kuih angku\" border=\"0\" data-original-height=\"1100\" data-original-width=\"700\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg2nUDHXT8qnM7rld3KgQYuxsPSjQZJgX-y5N0KvFaRkwui5EvaJldNsiK0xx8OMwIocjN1hkYJ_Xsd6S8ZHDnnd0zMGbfTDrM7ucFpu3kt_Oc3wv5uWDeMoGcYXyGFpSiZEp26Ih-FFYmOB7TtDiZaLkxkcGBNP-AlWui__GvuEItVegOKMAYvWyswURw\/s16000-rw\/ang-ku-kueh.jpg\" title=\"Kue ku\"\/>\n<\/p>\n<h2 style=\"text-align: left;\">FAQ on Ang ku Kueh<br \/>\n<\/h2>\n<h3 style=\"text-align: left;\">Why is my Ang ku kueh hard and rubbery?<br \/>\n<\/h3>\n<p>The secret to a soft and smooth ang ku kueh is sweet potato.<br \/>\n<br \/>Just like <a href=\"https:\/\/www.mykeuken.com\/2015\/07\/green-and-gold-onde-onde-glutinous-rice.html\">Onde-onde<\/a> (another Malaysian favourite kuih), mashed sweet potato is added to make the skin soft. <\/p>\n<h3 style=\"text-align: left;\">Why did my ang ku kueh flatten out during cooking?<br \/>\n<\/h3>\n<p>1) Use low to medium heat during steaming; avoid a roaring boil<br \/>\n<br \/>2) Steamer lid captures too much moisture. Use a bamboo steamer instead.<\/p>\n<h3 style=\"text-align: left;\">How do I keep ang ku kueh?<br \/>\n<\/h3>\n<p>Ang ku kueh is best to eat on the day.<br \/>\n<br \/>If refrigerating, re-steam for 3 minutes.<br \/>\n<br \/>If kept in the freezer, re-steam for 8 to 10 minutes.<br \/>\n<!--END The Recipe Box--><\/p>\n<h2 style=\"text-align: left;\"><i>What I wrote and posted on 26th June 2010<br \/>\n<\/i><\/h2>\n<p><i>It has been a tradition or a culture among Chinese families&#8230; to celebrate the baby&#8217;s reaching his\/her\u00a01st month&#8230; the parents will prepare (<span style=\"font-size: x-small;\">nowadays ~ just order<\/span>) and celebrate with other members of their extended families, friends, and neighbours&#8230; everyone gets to feast on yellow glutinous rice served with Chicken Curry, red hard-boiled eggs, and <b>ang ku<\/b>.\u00a0<br \/>\n<br \/>Why <strong>Angku<\/strong>???\u00a0<strong>Angku<\/strong> or <strong>Tortoise Cakes<\/strong>&#8230;\u00a0<strong>Tortoise<\/strong> represents <strong>longevity<\/strong>&#8230;\u00a0and the colour <strong>Red<\/strong> represents <strong>Good Luck<\/strong>&#8230;\u00a0wonderful tradition to celebrate and bless the baby\u00a0&#8230;<\/i><\/p>\n<p>And I still have some leftover split mung beans from last week (lap chup)&#8230;. so this week <strong>Sweet Saturday<\/strong> ~ I am sharing with you&#8230;<strong>Angku<\/strong><br \/>\n<br \/>Add food colouring to water. Combine the mashed sweet potatoes with glutinous rice flour. Knead. Add water bit by bit until a smooth dough is achieved. <\/p>\n<p>Take a bit of the dough&#8230; maybe slightly bigger than the size of the rolled-up split mung beans above&#8230; Flatten into a disc on your palm&#8230; add the mung beans ball &#8230; wrap the ball with the dough. <br \/>Make sure that the split beans ball is fully enclosed. Roll gently to smooth. <\/p>\n<p>Prepare steamer.<\/p>\n<p>Cut up banana leaves and lightly oiled it. Place the uncooked angku in the steamer and steam for 10 minutes. Once it is cooked&#8230; lightly oil the angku surface (to prevent it from sticking to one another!!)&#8230; enjoy&#8230;<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Ang Ku Kueh (Red Tortoise Cake) is a traditional Southeast Asian pastry made from a soft, chewy glutinous rice skin wrapped around a sweet mung bean paste. What is Ang ku Kueh? Ang ku kueh, Angku kuih (common spelling in Malaysia), or Kue Ku (term used in Indonesia), is a timeless delicacy in Chinese (Hokkien) [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7069956,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[98062,157,101878,230937],"tags":[12922,2954,281,71940,13632,5521,695,3308,15630],"dealstore":[],"offerexpiration":[],"class_list":["post-7069955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-gluten-free","category-malaysia","category-malaysian-kuih","tag-ang","tag-cake","tag-easy","tag-kueh","tag-potato","tag-recipe","tag-red","tag-sweet","tag-tortoise"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Easy Sweet Potato Ang Ku Kueh (Red Tortoise Cake) Recipe - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7069955\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Easy Sweet Potato Ang Ku Kueh (Red Tortoise Cake) Recipe - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Ang Ku Kueh (Red Tortoise Cake) is a traditional Southeast Asian pastry made from a soft, chewy glutinous rice skin wrapped around a sweet mung bean paste. 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Som2ny Network","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/fivemor.com\/?p=7069955","og_locale":"en_US","og_type":"article","og_title":"Easy Sweet Potato Ang Ku Kueh (Red Tortoise Cake) Recipe - Som2ny Network","og_description":"Ang Ku Kueh (Red Tortoise Cake) is a traditional Southeast Asian pastry made from a soft, chewy glutinous rice skin wrapped around a sweet mung bean paste. What is Ang ku Kueh? 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