Kuih angku is a Chinese sweet dumpling with a sticky skin made of glutinous rice flour and a filling of hulled mung beans. Shaped like a tortoise resting on a lily pad, it is traditionally dyed red, hence its name which literally translates to “red tortoise cake.” This dessert is moulded like tortoise shells because the Chinese believe that tortoises have a long life span and this treat will bring longevity.
Traditional wooden moulds would have the Chinese word for longevity carved on them. Because of the auspicious symbolism, it is usually served during festivals and important occasions such as new births and presented as offerings to deities. While red tortoise cakes remain the constant favourite, it is becoming common to see a variety of these kuih on sale.
One of the popular variations is the one covered in pandan green skin and filled with ground peanuts or shredded coconut. To make this kuih, the tortoise mould is a must. You can experiment with a cheap plastic one that sells for about RM2, or you can invest in a wooden one for about RM20.
In this recipe, we use fresh pandan juice to infuse the skin with its signature green hue and fragrant aroma. Be careful to exclude the pale portion at the base of the leaves when blending, because it can add bitterness to the juice. My mother-in-law, who shared this recipe with us, advised us to add knotted pandan leaves over the mung beans midway into the steaming duration as prolonged steaming will cause it to lose flavour.
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