Ang Koo Kueh

Ang Koo Kueh or "Red Turtle Cake" is a snack enoyed by Asians in Singapore, Malaysia. This recipe is assured that the pastry will not "hardened" after it’s made. It has the complete combination of glutinous rice flour and sweet potato flour. Easy to make.

Updated on 4/12/23: found this recipe on YouTube: https://youtu.be/TP0L85jU_gQ 

Ingredients
1. 250g glutinous rice flour
2. 1 tbsp tapioca flour
3. 75g sweet potato flour
4. 2 tbsp of coconut powder
5. 3 tbsp sugar
6. 2 tbsp vegetable oil
7. 150g water
8. 1 tsp bright red food color
9. Banana leaves – cut into shapes of oblong and greased
10. Vegetable oil for brushing the banana leaves and the mold

Filling:
· 200g mung beans
· 150g sugar
· 2 tbsp vegetable oil
· 2 pandan leaves

To make the filling: Boil the mung beans in a non-stick pot and lower heat and stir until the beans are mashed, add sugar and cook on low heat till dry about 30 mins.

Method: Mix ingredients in 1 to 5 in a large bowl. Add ingredients in 7 to 8 in the mixture.
Mix well and knead to form a smooth but not sticky dough.
Divide dough into equal portions and roll into balls. Flatten each portion slightly, add a small ball of filling. Pinch and seal the edges. Lightly dust angkoo mould with glutinous rice flour.
Press each ball of dough into the mould. (Use a cookie mould if you dont have a turtle mould)Knock mould lightly against table and the angkoo will slide out. Place each angkoo on greased, cut-out banana leaves.
Steam angkoo over boiling water for four minutes, then open the lid and continue steaming for six more minutes or till cooked. This will ensure that the pattern comes out sharp and clear after cooking.
Remove angkoo from steamer and brush lightly with vegetable oil to prevent them from sticking to one another and to give it a sheen.