Angkoo kueh (red tortoise cake)

8 servings
2 hours
30 min


Number of serving: 8

Ingredients for pastry:

200g beetroot puree (cooked, mashed and blended)

300g Glutinious flour

1 tbsp Rice flour

2 tbsp Sugar

3 tbsp Cooking oil

200ml Water (gradually add in, I used ~80ml)

Ingredients for filling:

250g Split Mung beans

140g Sugar

4 tbsp Cooking oil


  • Steps for filling:
    1. Soaked the Mung beans overnight.
    2. Steam the beans for 45-1hr, with pandan leafs on top if desire.
    3. While its still hot, add in oil & sugar, blend till fine. (I mashed my mung beans)
    4. Make into small balls.

    Steps for pastry:
    1. Mixed all ingredients by hand.
    2. Make into a dough, leave for 20-30 minutes.
    3. Grab a portion (as the mould using) then wrapped in the paste(ball)
    4. Dust the mould with some rice flour or oil before pressing in the dough.
    5. Knock out & place on the cut & oiled banana leafs.
    6. Brush a bit of oil on top of the cut banana leafs before placing the dough on top.
    7. Use a steamer, steam on medieum heat for 8-10 minutes.
    8. When its done, brush oil on top of each kueh to prevent sticking together.


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