Saturday, June 26, 2010

Angku



Angku... literally means Red Tortoise cakes (translated from Hokkien).

It has a been a tradition or a culture among Chinese families... to celebrate the baby's reaching his/her 1st month... the parents will prepare (nowadays ~ just order) and celebrate with other members of their extended families, friends and neighbours... everyone get to feast on yellow glutinous rice served with Chicken Curry, Red hard boiled eggs, and Angku

Why Angku??? Angku or Tortoise Cakes... Tortoise represents longevity... and the colour Red represents Good Luck... wonderful tradition to celebrate and bless the baby ...

And I still have some leftover split green beans from last week (lap chup).... so this week Sweet Saturday ~ I am sharing with you...Angku

Filling:
  • 300g split green beans - washed and soaked overnight
  • 2 pandan leaves knotted
  • 250g sugar or more if wishes
  • 4 tablespoon oil
Prepare steamer and steam the split green beans with pandan leaves for at least 30 minutes until it is soft. Discard leaves.
Combine split beans with sugar and oil in wok and stir on medium high fire. Stir continuosly until sugar and beans becomes thick and binds and not stick to your hands. Roll into a ball and put aside.

Dough for the skins:
  • 150g orange sweet potatoes or kumara - steamed/ microwave and mashed
  • 300g glutinous rice flour
  • 4 tablespoon of sugar
  • 2 tablespoon of oil
  • orange red colouring
  • 250ml-300ml water
  • extra oil for later use.
  • Some banana leaves - cut up into squares (slightly bigger than the size of Angku)
Add food colouring to water. Combine the mashed sweet potatoes to glutinous rice flour. Knead. Add water bit by bit until smooth dough is achieved.

Take a bit of the dough..may be slightly bigger than the size of the rolled up split green beans above... Flatten into a disc on your palm... add the green beans ball ... wrap the ball with the dough. Making sure that the split beans ball is fully enclosed. Roll gently to smoothen.

Prepare steamer.

Cut up banana leaves and lightly oiled it. Place the uncooked angku in the steamer and steam for 10 minutes. Once it is cooked... lightly oiled the angku surface..(to prevent it from sticking to one another!!).. enjoy...

4 comments:

  1. I love love the color of your angku kueh. They are just so beautiful. I love the leftover of this and pan fried it on a non-stick pan with a bit of oil until crispy on both side. Yummy!

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  2. ICook4Fun,
    Thanks :)
    Pan fry... hmmm... interesting ~ will try next time...

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  3. I always want to make some of these angku kueh, but sweet potatoes are something difficult to find here....;-(

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  4. Angie,
    I have come across some Angku recipe without Sweet potatoes...

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