Late night Ang Ku Kueh project with my Sis..Actually I was looking for this nyonya kueh at Pasar Minggu yesterday but finished..Normally, they used yellow mung bean paste as filling but due to time restraint i used peanut..this is first time too making this kueh..this kueh really always remind me of my childhood memories esp when I followed my grandma cleaning at our chinese neighbor..the always give me this kueh.. Ang Ku Kueh (紅龜粿) is a mochi-like traditional Chinese steamed glutinous rice-flour cake which is both popular as a snack.Common among the Hokkien-Chinese community in South-east Asia and also in China/Taiwan, Ang Ku Kueh is the Hokkien dialect pronunciation for Red Tortoise Cake - Ang (red), “Ku” (tortoise) and “Kueh” (cake), tortoise being a symbol of longevity for the Chinese and hence an auspicious symbol. Even among the Straits-born Chinese community (Peranakan Babas & Nyonyas), the Ang Ku Kueh also holds an esteemed place among its rich collection of traditional Nyonya kuehs. The most common variety of Ang Ku Kueh consisted of a slightly chewy glutinous rice skin, enfolding a sweet filling of mashed mung beans, sometimes perfumed with pandanus leaves. Usually, the red-hued skin (an auspicious colour among the Chinese) will be brushed with vegetable oil, giving the kueh an attractive glossy look.
Posted on: Sun, 07 Dec 2014 15:14:55 +0000
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