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Red Tortoise cake (Ang Ku Kueh) with custard filling recipe

Red Tortoise cake (Ang Ku Kueh) with custard filling

by Tham Jessica (@jessieinthekitchen)
Prep Time
1hr
Cook Time
20min
Total Time
1hr 20min

A delightful assortment of kueh with pumpkin, purple sweet potato, and pandan flavored skins, filled with a creamy custard filling.

Ingredients

30 Servings
(1 serving = 1 piece)

Custard Filling

  • 120g
    custard powder
  • 80g
    milk powder
  • 90g
    sugar
  • 200mL
    coconut milk
  • 160mL
    milk
  • 2piece
    eggs (beaten)
  • 50mL
    cooking oil

Starter Paste

  • 10g
    rice flour
  • 100mL
    warm water
  • 2tbsp
    oil

Pumpkin Skin

  • 200g
    pumpkin puree
  • 200g
    glutinous rice flour
  • 1tbsp
    sugar
  • 2tbsp
    cooking oil
  • 1/2
    portion starter paste

Purple Sweet Potato Skin

  • 230g
    mashed purple sweet potatoes
  • 230g
    glutinous rice flour
  • 1tbsp
    sugar
  • 2tbsp
    cooking oil
  • 1/2
    portion starter paste

Pandan Flavour Skin

  • 250g
    glutinous rice flour
  • 1tbsp
    sugar
  • 2tbsp
    cooking oil
  • 240mL
    pandan juice (5 pandan leaves blended with 240ml of water)

How to make Red Tortoise cake (Ang Ku Kueh) with custard filling

Custard

  1. Combine dry ingredients (custard powder, sugar, milk powder). With coconut milk, milk, and eggs. Mixed until well incorporated.

  2. Add cooking oil and mix to eliminate lumps. strain for a smooth mixture. 

  3. Transfer to 2 lightly greased heatproof dishes and steamed them at HIGH heat for 10 minutes.

  4. Cool custard for 10 minutes, then knead until smooth. Work when ware for easier handling. 

  5. Roll custard into 2cm balls for later use.

Starter Paste

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.

    Step 6.1: Flatten the dough (pumpkin, sweet potato or pandan) and wrap in the fillings

Tips & Tricks

  1. Ensure the starter paste has no lumps before cooking.

  2. Adjust the dough consistency by adding small amounts of glutinous rice flour or water as needed.

  3. Use oiled banana leaves or parchment paper to prevent the kueh from sticking during steaming.

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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...

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