Sugar-Free and Gluten-Free Ang Ku Kueh (Red Tortoise Cake 无糖红龟粿)

🧂 Ingredients

• 80 g glutinous rice flour
• 1 tsp Stevia sweetener

  or sugar 
• ⅛ tsp fine salt
• 10 ml vegetable oil
• 30 ml beetroot juice

  from 1 beetroot
• 45 ml hot boiling water
• Peanut paste filling
• Mung bean paste filling
• Banana leaves

  wiped clean and cut to size
• 1 tbsp vegetable oil

  for brushing
• 1 tbsp glutinous rice flour

  for dusting the moulds

Instructions

• 1 Peel and cut beetroot into small pieces. Blend and sieve to extract 30ml juice
  concentrate. Bring beetroot juice to a boil.
• 2 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.
• 3 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. 
• 4 Cover and let it rest for 15 minutes. The dough should be soft and will not
  break when kneaded. 
• 5 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. 
• 6 Roll into balls 20g of peanut paste filling
  [https://www.beautifulvoyager.com/2-ingredient-peanut-paste-filling-for-ang-ku-kueh/]
  each, and 20g of the dough each. I’m using a 40g mould. The ratio of dough
  versus filling I used is 50/50. 
• 7 Roll the 20g dough into a ball, press a hole in the middle with your thumb to
  form a ‘bowl’. 
• 8 Place the peanut paste filling
  [https://www.beautifulvoyager.com/2-ingredient-peanut-paste-filling-for-ang-ku-kueh/]
  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. 
• 9 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. 
• 10 Place each ang ku kueh on a greased banana leaf.
• 11 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.
• 12 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.
• 13 Transfer the ang ku kueh onto a plate and brush with some vegetable oil. Let the
  ang ku kueh cool down before serving. 

Nutrition Info