Black Sesame Ang Ku Kueh

Name: Black Sesame Ang Ku Kueh
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 12 servings
Cuisine: Singaporean
Ingredients: 150 g Toasted black sesame seeds; 80 g Icing sugar; 50 ml Vegetable oil (for filling); 250 g Glutinous rice flour; 30 g Caster sugar; 180 ml Warm water; 1 tsp Bamboo charcoal powder (optional for color); 2 sheets Banana leaf

Discover the art of making these exquisite 'Red Tortoise Cakes' with a modern twist of charcoal-black skin and a decadent, aromatic black sesame filling. Each bite offers a perfect balance of chewy texture and rich, nutty sweetness that melts in your mouth.

Prep

60m

Cook

10m

Serves

Calories

185kcal

Qty	Ingredient
150 g 150 g	Toasted black sesame seeds
80 g 80 g	Icing sugar
50 ml 50 ml	Vegetable oil (for filling)
250 g 250 g	Glutinous rice flour
30 g 30 g	Caster sugar
180 ml 180 ml	Warm water
1 tsp 5 g	Bamboo charcoal powder (optional for color)
2 sheets 2 sheets	Banana leaf

How to Make Black Sesame Ang Ku Kueh

Step 1. Prepare the filling by grinding the toasted black sesame seeds into a fine powder using a food processor. Mix with icing sugar and vegetable oil until a thick paste forms. Roll into 12 equal-sized balls and refrigerate for 20 minutes to firm up.

Step 2. In a large bowl, combine glutinous rice flour, caster sugar, and bamboo charcoal powder if using. Gradually add warm water and a tablespoon of oil, kneading until a smooth, pliable dough forms that does not stick to your hands.

Step 3. Divide the dough into 12 equal portions. Flatten a piece of dough into a disc, place a sesame ball in the center, and wrap the dough around it, sealing the edges tightly.

Step 4. Lightly dust an Ang Ku Kueh mold with glutinous rice flour. Press the filled dough ball into the mold, then gently tap the mold against the counter to release the cake.

Step 5. Place each cake on a small piece of greased banana leaf. Arrange in a steamer and steam over medium-low heat for 8 to 10 minutes. Do not use high heat as the cakes may lose their shape.

Step 6. Remove from the steamer and immediately brush the surface with a thin layer of vegetable oil to prevent the skin from drying out. Let cool before serving.

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Do not over-steam the cakes, or the intricate tortoise patterns will blur and the dough will become too soft.
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Ensure the water used for the dough is warm, not boiling, to achieve the ideal chewy texture.
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If the dough feels too dry and cracks while wrapping, add a few drops of warm water and knead briefly.
·
To get a clean release from the mold, ensure the mold is dry and lightly floured before each press.

Frequently Asked Questions

Can I use store-bought black sesame paste?

Yes, but ensure it is a thick, spreadable consistency that can be rolled into balls; otherwise, it will be difficult to wrap.

How do I store leftover Ang Ku Kueh?

Keep them in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate and re-steam for 2-3 minutes before eating.

Why did my Ang Ku Kueh turn out flat?

This usually happens if the steaming heat is too high or if the dough contains too much water.

Can I use food coloring instead of charcoal powder?

Absolutely. You can use red food coloring for the traditional look or any other color of your choice.