Sugar-Free and Gluten-Free Ang Ku Kueh (Red Tortoise Cake 无糖红龟粿)
This classic sugar-free and gluten-free Ang Ku Kueh has its dark red colour from beetroot juice extract. It can be filled with peanut paste or mung bean paste. The skin is sticky, soft and chewy, making it a popular snack that can be enjoyed in the morning as breakfast or anytime of the day as a snack with coffee or tea.
Peel and cut beetroot into small pieces. Blend and sieve to extract 30ml juice concentrate. Bring beetroot juice to a boil.
Mix 80g glutinous rice flour with 1/8 tsp fine salt, and 1 tsp Stevia sweetener (or sugar). Stir to combine well. Make a well in the centre and pour in 45ml hot boiling water. Use a spatula to start stirring until it forms a crumbly dough. Then add 30ml of hot beetroot juice and continue to mix.
When cool enough to handle, use your hand to knead the dough and gradually add the oil and continue to knead into a soft, pliable and shiny dough.
Cover and let it rest for 15 minutes. The dough should be soft and will not break when kneaded.
Assembling the Ang Ku Kueh:
Wash and dry the banana leaves. Cut out the banana leaves according to the size of the mould, leaving about 1cm space all around. Grease one side of the banana leaves with vegetable oil.
Roll into balls 20g of peanut paste filling each, and 20g of the dough each. I’m using a 40g mould. The ratio of dough versus filling I used is 50/50.
Roll the 20g dough into a ball, press a hole in the middle with your thumb to form a ‘bowl’.
Place the peanut paste filling in the middle of the ‘bowl’ and press the edge of the dough to close. Make sure it’s sealed properly to avoid leakage. Then roll into a smooth ball again.
Dust the dough ball with some glutinous rice flour before gently pressing the dough ball into the mould to form the shape. Knock the mold gently on your palm and the dough will flip out of the mould.
Place each ang ku kueh on a greased banana leaf.
Steam the Ang Ku Kueh:
Boil water in a steamer pot on high heat. Place the ang ku kueh on a steamer tray, leaving about 2cm apart from each piece. Cover with lid, leaving a small opening of about 1cm.
Steam on medium heat for about 10-15 minutes until skin turns translucent.Note: I steamed my 40g ang ku kueh for about 13.5 minutes on average each time). I also wiped off the moisture condensation forming on the lid 2-3 times during steaming.
Transfer the ang ku kueh onto a plate and brush with some vegetable oil. Let the ang ku kueh cool down before serving.
Video
Notes
In the pictures above, the colours of the kueh turns from pink to dark red after cooking. The red intensified a while after steaming.
How to store Ang Ku Kueh
Cooked ang ku kueh can be kept at room temperature for 1-2 days. Keep in an airtight container and store in the fridge, that should last about 5-7 days. To serve, just steam on medium heat for about 3-5 minutes.
If you would like to store cooked ang ku kueh for a longer period, it can also be kept in an airtight container in the freezer for up to 3 months. To serve, just steam without thawing on medium heat for about 5-8 minutes.