Pandan Coconut Ang Ku Kueh (Red Tortoise Cake 香兰椰丝红龟粿)

🧂 Ingredients

• 80 g glutinous rice flour
• 1 tsp Stevia sweetener

  or sugar 
• ⅛ tsp fine salt
• 75 ml hot water
• 7-8 pandan leaves

  washed
• 10 ml vegetable oil

  + oil for brushing
• 125 g grated coconut
• 50 ml water
• ⅛ tsp fine salt
• 2 pandan leaves

  tied into knot
• 80 g gula melaka

  or coconut palm sugar, can add up to 180g
• 1 tbsp corn starch

  mixed with 1 tbsp water
• Banana leaves

  wiped clean and cut into size
• 1 tbsp cooking oil

  for brushing
• 1 tbsp glutinous rice flour

  for dusting the moulds

Instructions

• 1 Add 50ml water, 80g gula melaka, 1/8 tsp fine salt and 2 knotted pandan leaves
  to a non-stick pot, stir to melt the gula melaka over medium low heat.
• 2 Add 125g grated coconut and stir fry to mix until the coconut is evenly coated
  with the sugar mixture.
• 3 Make slurry by mixing 1 tbsp corn starch and 1 tbsp water. Add corn starch
  slurry to thicken.
• 4 Stir fry until no visible moisture in the pan. Turn off heat. Set aside and let
  it cool. 
• 5 Wash 7-8 pandan leaves thoroughly. Cut the leaves into half inches and blend
  with 75ml water. Sieve to extract the pandan juice. Bring to a boil. 
• 6 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 half of
  the 75ml hot pandan juice. Use a spatula to start stirring until it forms a
  crumbly dough. Then add the remaining half of the 75ml hot pandan juice.
• 7 When cool enough to handle, use your hand to knead the dough and gradually add
  10ml vegetable oil and continue to knead into a soft, pliable and shiny dough. 
• 8 Cover and let it rest for 15 minutes. The dough should be soft and will not
  break when kneaded. 
• 9 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. 
• 10 Roll into balls 20g of pandan coconut filling each, and 20g of the dough each.
  I’m using a 40g mould. The ratio of dough versus filling I used is 50/50. 
• 11 Roll the 20g dough into a ball, press a hole in the middle with your thumb to
  form a ‘bowl’. 
• 12 Place the pandan coconut filling 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. 
• 13 Dust the dough ball with some glutinous rice flour before gently pressing the
  dough ball into the mold to form the shape. Knock the mold gently on your palm
  and the dough will flip out of the mould. 
• 14 Place each ang ku kueh on a greased banana leaf.
• 15 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.
• 16 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.
• 17 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