Chen Xiuhuan Learns How To Make The Yummy Rainbow Ang Ku Kueh, Here's The Recipe

Singaporean actress Chen Xiuhuan recently took to Instagram to share her newly acquired skill: mastering the art of cooking rainbow-hued Ang Ku Kueh. The mum-of-three tried her hand at the dessert at the popular Ji Xiang Confectionery at Everton Park in Singapore. 

For the unaware, Ang Ku kueh or red tortoise cake is an oval-shaped Chinese pastry. It is made with soft, sticky glutinous rice flour skin wrapped around a sweet filling in the centre. It is moulded to resemble a tortoiseshell and is usually red in colour. 

In fact, Xiuhuan shared that she was never a big fan of this snack. So what made the actress reach out to the boss of Ji Xiang Confectionery with a request to teach her the recipe? Let’s find out. 

Chen Xiuhuan Learns Ang Ku Kueh Singapore Recipe

Those following the popular actress on social media know that she is fond of cooking. In fact, she frequently posts photos of exquisite dishes. 

So this time when she saw a picture of the rainbow-hued Ang Ku Kueh, she not only had a strong urge of try the dish, she wanted to learn how to create rainbow effects. 

“I love colours and I find it very special, so I was very happy when Ji Xiang’s boss agreed to show me how to make it.” Ji Xiang is one of the best places for Ang Ku Kueh in Singapore,” she shared. 

Ang Ku Kueh: Singapore’s Rainbow Hued Recipe

Ingredients (for 16 pieces):

Sweet mung bean filling (8 portions)

• 3 pandan leaves, knotted
• 8 portions of sweet mung bean filling
• 100g split mung beans. This needs to be weighed when dry. 
• 70g sugar

​​​​​​​Peanut filling (8 portions)

• 300g of roasted peanuts
• 100g sugar
• Take a little bit of vegetable oil

Dough  

• 30g rice flour
• 250g glutinous rice flour
• 30g vegetable oil
• 15g sugar
• 240g water
• You can keep up to 6 desired food colours

You will also require: 1 banana leaf. Cut into small rectangles slightly bigger than the Ang Ku Kueh mould.

Steps:

How to make the mung bean filling?

1. Drain all the water from the soaked mung beans.
2. Then line a steamer with cheesecloth and place mung beans with knotted pandan leaves on cloth.
3. You can cover and steam over medium heat for the next 30 to 45 mins. This needs to be done till the beans get soft.
4. Take the beans out from the steamer and then place them into a bowl. Now, mash the beans till they turn into a smooth paste. 
5. Take some oil and heat it in a pan. Add the mashed beans, sugar, salt and then sprinkle some water, if it gets too try. Keep string it so that the paste turns thick and no longer sticks to the wok. Remove it from the flame and allow it to cool. 
6. After it cools down, then divide into 25g portions. Roll each piece into a ball.

How to make the Peanut filling stuffing?

1.  Take a blender and grind roast the peanuts until morsels are around 2 to 3mm in size.
2.  Add some sugar and a bit of oil to the peanuts to moisten and blend briefly till it comes together. 
3. Segregate the crushed peanuts into 25g portions. Roll each piece into a ball.

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