Red Tortoise cake (Ang Ku Kueh) with custard filling
by Tham Jessica (@jessieinthekitchen)A delightful assortment of kueh with pumpkin, purple sweet potato, and pandan flavored skins, filled with a creamy custard filling.
Ingredients
Custard Filling
- 120gcustard powder
- 80gmilk powder
- 90gsugar
- 200mLcoconut milk
- 160mLmilk
- 2pieceeggs (beaten)
- 50mLcooking oil
Starter Paste
- 10grice flour
- 100mLwarm water
- 2tbspoil
Pumpkin Skin
- 200gpumpkin puree
- 200gglutinous rice flour
- 1tbspsugar
- 2tbspcooking oil
- 1/2portion starter paste
Purple Sweet Potato Skin
- 230gmashed purple sweet potatoes
- 230gglutinous rice flour
- 1tbspsugar
- 2tbspcooking oil
- 1/2portion starter paste
Pandan Flavour Skin
- 250gglutinous rice flour
- 1tbspsugar
- 2tbspcooking oil
- 240mLpandan juice (5 pandan leaves blended with 240ml of water)
How to make Red Tortoise cake (Ang Ku Kueh) with custard filling
Custard
Combine dry ingredients (custard powder, sugar, milk powder). With coconut milk, milk, and eggs. Mixed until well incorporated.
Add cooking oil and mix to eliminate lumps. strain for a smooth mixture.
Transfer to 2 lightly greased heatproof dishes and steamed them at HIGH heat for 10 minutes.
Cool custard for 10 minutes, then knead until smooth. Work when ware for easier handling.
Roll custard into 2cm balls for later use.
Starter Paste
Combine the starter paste material in a saucepan and stir well. Make sure that there are no lumps. Cook it at low heat stirring continuously until the roux thickens.
Pumpkin Skin
Add 1 tbsp sugar to glutinous rice flour, combine with half the starter, mix. Incorporate pumpkin puree, cooking oil, knead into smooth dough. If the dough is too wet, add 1 tbsp glutinous flour at a time. Divide into 18 balls.
Purple Sweet Potato Skin
Follow the same method as making the pumpkin dough. If the dough is too dry to handle, add 1 tablespoon of water, one at a time until you get a smooth dough. Divide into 12 balls.
Pandan Flavour Skin
Mix glutinous rice flour, sugar, cooking oil, pandan juice until smooth. If dry, add 1 tbsp water or pandan juice. Divide into 12 portions, form into balls.
Assembly
Flatten the dough (pumpkin, sweet potato or pandan) and wrap in the fillings. Knead and roll into oval shape and place the dough on the foam fruit wrapper, gently squeeze and twist into a shell shape. Steam on medium and low heat for 10 to 12 minutes.
Tips & Tricks
Ensure the starter paste has no lumps before cooking.
Adjust the dough consistency by adding small amounts of glutinous rice flour or water as needed.
Use oiled banana leaves or parchment paper to prevent the kueh from sticking during steaming.
Recipe by
Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...