A delightful assortment of kueh with pumpkin, purple sweet potato, and pandan flavored skins, filled with a creamy custard filling.
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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.
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.
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.
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.
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.
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.
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.
How do I store leftover 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.
What are some dietary substitutions for the ingredients in Red Tortoise cake?
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.
What can I serve with Red Tortoise cake (Ang Ku Kueh) to enhance the meal?
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.
What is the cooking process for making Red Tortoise cake with custard filling?
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.
Can I make Red Tortoise cake (Ang Ku Kueh) ahead of time?
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.
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 cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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