September 01, 2012

Pandan Angku for Malaysia Food Fest - 班兰(红)龟糕献给马来西亚美食节

Angku kueh, this is a nyonya kueh (soft cake) Traditionally, it is in red colour but today there a lot of us are more health conscious. More of us prefer to have natural colouring to be added to our food. Natural colouring like colour of Bunga Telang (blue), red yeast rice (red), beet root (purplish red) , pandan leaves and  green tea (green),and etc.

This is my Pandan Angku..'ang' means red and 'ku' means tortoise = red tortoise soft cake(Isn't this a funny translation??...=p)  This is a Nyonya sweet dessert. Today my Pandan Amgku is green colour and. Here for the red ones.









Pandan Angku
recipe source:  a book of Nyonya Delights
Ingredients A:
350 g glutinous flour
50 g castor sugar
250 ml water
100 ml thick coconut milk
50 ml pandan juice(i used 10 piece of pandan leaves, cut into sections , add 30ml of water to blend)
100 ml corn oil (i used only 2 tbsp)

Ingredients B:
50 g rice flour
120ml water
1 tbsp wheat flour

Filling:
300 g grated coconut
100 g castor sugar (can replace with palm sugar or gula melaka)
3 pieces pandan leave
50 ml corn oil

**i used mung bean  for my pandan angku. My mung bean filling ..HERE

To do the filling:
1)  In a non stick pan stir fried the grated coconut and pandan leaves until aroma.
2) Add in grated plam sugar, keep stiring  until sugar disslove.
30 Add in oil and mixed well. Dish up and set aside. (I rolled this filling into  small balls @ 15g per piece 

To do the dough:
1) Mixed ingredients B well  and cooked until it form into a dough. 

2) Add ingredient A and B and mixed and knead into a smooth dough. (pic 1+2)



3) Divide into small  ball @30g per ball.  **Cover the rest of the dough while  you are working, to prevent the dough become dry. If the dough becomes dry, it will crack and will be really hard to work with. Just knead the dough again a few times, it will become soft and workable again.

4) Flatten a small ball (dough) (thin at all side and thicker in the middle) Wrap in the filling and sealed the edges properly.
5) Sprinkle some flour onto the angku mould, knock out the excess. Press the wrapped angku into the Angky mould, Knock out and place on a piece of oiled banana leaves. Repeat the same to the rest.

6) Arrange the angkus onto steaming tray and steam over rolling boiled water heat for 5 -6 minutes.
~going to steam in the wok~

~After cooked, take out from the wok and brush up a little oil~






I am submitting this post to Malaysian Food Fest, organised by Wendy of Table for 2....or more and for the month of August , the state of Malacca, hosted by Yummylittlecooks

25 comments:

  1. I never tried making this before...

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  2. Oh you get special moulds for this. Looks pretty. Love the colour.

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  3. Mui Mui, you are on fire, posted so many good recipes in 1 day? Didn't go out on public holiday lah, so had time to upload, hahaha! I love this ang ku kueh. My blogger friend has bought me the mould for ages but I still haven't taken action. Very strange huh, the green colour didn't look very obvious before steaming & I love this light green very much, very sweet colour!

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  4. Your ang ku kueh looks so beautiful! Its my favorite, I sure would love to have a few!

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  5. Ah Loy,
    谢谢你..
    来!我请你咬一口!

    ReplyDelete
  6. Hi Mui Mui, your angku look so pretty, love the colour.

    Have a nice weekend.

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  7. 这个颜色很美,
    里头的馅料是椰丝?

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  8. Hi Jess,
    hahaha on fire!!! I am trying to fight the dateline..my bad habit..remember?
    My boys love this kueh, they love the red ones..lol
    You can try this recipe the texture of this kueh is very soft and nice. Not to chewy. Yes, before steaming it not that green but after steaming it is just nice...hehe
    Thanks for compliments!

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  9. Hi MIch,
    YOu love these too??..Great, will postlaju to you if i make again the next time..^^
    Thanks for compliments!

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  10. Hi Amelia,
    Yes, I love the colour too but i think the next time i will add a bit more thick pandan juice so it will be a bit more greenish.
    Thanks for compliments!
    Have a beautiful sunday dear friend!!

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  11. Hi Kate,
    来来..请你吃!
    班兰味很香的..超软哦!

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  12. Your angku (or shall I say green ku) look so beautiful and shiny. I've never attempted this before or any nyonya kueh. Looking at yours now made me want to try making them. Already bookmarked for later. Thanks for sharing. BTW, love your blog too.

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  13. Yeah, I say say "Greenku Kuih" instead! Hee... I have never attempted to make this as I can easily get this at the Kuih Shop. You make this look so yummy and beautiful.

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  14. Hi Veronica,
    Thanks for compliments and thanks again for dropping by!!
    Yes, you must try this if you like ang ku..Oops! or even green ku..hehe
    Have a lovely week ahead.

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  15. Hi Mel,
    Thanks for compliments.
    Yes, i mum use to make this for sell in the wet market when we are very young that time. We can easily buy this in kuih shop too now...:D
    I guess making your own you can stuff as much filling as you like into your green ku..lol..greedy me..:p
    Have a nice week ahead!
    Cheers!!!

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  16. Your angku is so lovely, the design so clear even after steaming, I want to try using this recipe one day:)

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  17. Hello Mui Mui, wow! Love that pastel green.
    Not many will attempt doing this.
    You are good, really beautiful....
    And yes, no Nyonya lady worth her salt doesn't know how to make this, old days.

    Must be in her resume, ha ha ha.
    You stay beautiful, have fun and keep a song in your heart.
    Lee.

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  18. Your pandan ang ku kuehs look very beautifully made!

    I'm quite hopeless making Malaysian traditional food and so couldn't submit anything for MFF at this moment. ops! Luckily, Lena and Joyce have been giving me lots of advices :D

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  19. 这个皮柔软吗?
    你做到酱美,
    让我又想动手料。
    我还是先拿走食谱。。。。

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  20. •°♫¸.♪♫°
    Passei para visitá-la.
    Estou encantada com o colorido e
    a beleza da apresentação do bolo.
    Parabéns pela criatividade!
    Bom fim de semana!
    ¸.•°`♥✿⊱╮

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  21. hi doreen, beautiful and also i like your natural green colour. There are so many kuihs i like, too many to name and angku is one of them

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  22. Hi, thanks for sharing. Happy New Year 2013. I am in beautiful New Zealand :-) I have done various Ang Ku Kueh recipe successfully but notice the kueh become hard next morning even though i already brush on a layer of oil. Could i check with you if your kueh remains soft the next morning or do they become hard? Thanks. Sylvia. Sylviahallo@gmail.com

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