Red Tortoise cake (Ang Ku Kueh) with custard filling

To store leftover Red Tortoise cake, place them in an airtight container and refrigerate. They can last up to 3-5 days. For longer storage, consider freezing them. Just make sure to wrap each piece individually in plastic wrap before placing them in a freezer-safe bag.

If you're looking for dietary substitutions, you can use almond milk or oat milk instead of regular milk for a dairy-free version. For a gluten-free option, try using a gluten-free flour blend in place of glutinous rice flour. Additionally, you can replace sugar with coconut sugar or a sugar alternative like stevia.

Red Tortoise cake pairs beautifully with a cup of tea or coffee. You can also serve it alongside fresh fruits or a light salad to balance the sweetness of the cake. For a more traditional touch, consider serving it with a side of coconut cream for dipping.

To make Red Tortoise cake, start by preparing the custard filling by mixing custard powder, sugar, milk powder, coconut milk, milk, and beaten eggs. Steam this mixture until set. Then, prepare the dough using glutinous rice flour and your choice of flavor (pumpkin, purple sweet potato, or pandan). Wrap the custard filling in the dough, shape it, and steam again until cooked through.

Yes, you can make Red Tortoise cake ahead of time. Prepare the cakes and store them in the refrigerator for up to 3-5 days. If you want to make them even earlier, you can freeze them after steaming. Just ensure they are well-wrapped to prevent freezer burn, and steam them again before serving.