Ang Ku Kuih { 紅龜粿 / Red tortoise cake }

credit : http://sarawakchankhoo.blogspot.hu/2010_09_14_archive.html

Red Tortoise cake symbolises longevity in the Chinese culture. These soft and chewy red dumplings are therefore popularly served on the occasions of birthdays. To learn more, read the entry on wiki

Traditionally the distinct shape of this dumpling is achieved using wooden moulds;  of course, in this day and age, plastic moulds are available too.

http://teowhinchan.blogspot.hu/

And since I did not have the proper moulds, I have used my rose moulds for my cake (don't laugh :D)

Next, let's talk about the fillings. Most of the time these dumplings come with sweet mung beans paste. There are other varieties like sweet coconut and peanuts filling . etc.

Whatever the shapes, I am satisfied with the recipes used in making this cake. For my future reference I have included the recipes as follow :-

Ang Ku Kuih

Ingredients

Sweet Potato Dough

via Peng's kitchen

 

300gm sweet potato, sliced

200gm glutinous rice flour

1 tbsp rice flour

2 tbsp sugar

3 tbsp rice bran oil

180ml warm water 

Peanut filling 
via Peng's kitchen

 

150gm prepacked grounded peanuts (no salt, sugar added) 

1 tbsp toasted white sesame seeds 

50gm fine sugar 

1 tbsp oil 

2 tbsp water

Method

1. Steam sweet potato until soft, for about 25 mins.
2. Use a fork, mash the cooked sweet potatoes till smooth. Add in glutinous rice flour, rice flour, sugar and oil. Gradually add in water and knead till dough is smooth and pliable. Cover with damp cloth and rest for 30mins.
3. Shape into 30gm small ball.
4. Meanwhile, get the peanut filling ready by combining all ingredients in a mixing bowl and mix thoroughly. Mixture should not be crumbly and dry. Shape mixture into small balls weighing approx. 18gm each. 
5. To shape dumpling
   1. Grease the mould  (for plastic mould) by brushing it with some rice bran oil.
   2. Flatten the sweet potato ball, place a piece of filling in the centre. Cover and seal the edge. Shape into a round ball.
   3. Place the ball into the mould, press down evenly, knock out and place on a greased banana leaf.
   4. Place the dumplings on a steaming tray and steam over medium heat for 10 mins. Turn off flame and grease the surface with some rice bran oil.