Name: Peanut Ang Ku Kueh
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 12 servings
Cuisine: Asian
Ingredients: 200 g Roasted skinless peanuts; 80 g Fine granulated sugar; 2 tbsp Shallot oil or vegetable oil; 250 g Glutinous rice flour; 100 g Steamed and mashed orange sweet potato; 180 ml Thick coconut milk; 1/4 tsp Red food coloring; 12 pieces Banana leaves, cut into small rectangles

Desserts

Peanut Ang Ku Kueh

These vibrant red, tortoise-shaped cakes are a staple of Peranakan culture, symbolizing longevity and good fortune. Featuring a silky, chewy skin made with sweet potato and a crunchy, aromatic roasted peanut center, they are as delicious as they are beautiful.

Prep

45m

Cook

15m

Serves

Calories

185kcal

Qty	Ingredient
200 g 200 g	Roasted skinless peanuts
80 g 80 g	Fine granulated sugar
2 tbsp 30 ml	Shallot oil or vegetable oil
250 g 250 g	Glutinous rice flour
100 g 100 g	Steamed and mashed orange sweet potato
180 ml 180 ml	Thick coconut milk
1/4 tsp 1.25 ml	Red food coloring
12 pieces 12 pieces	Banana leaves, cut into small rectangles

2 Method

Step 1. Prepare the filling: Pulse roasted peanuts in a food processor until coarsely ground. Mix with sugar, salt, and oil until the mixture can be pressed into a ball. Roll into 15g balls and set aside.

Step 2. Prepare the dough: In a large bowl, mix glutinous rice flour and mashed sweet potato. In a small saucepan, warm the coconut milk with red food coloring and a pinch of sugar until just warm. Gradually pour the liquid into the flour mixture, kneading until a smooth, pliable dough forms.

Step 3. Assemble: Divide the dough into 30g portions. Flatten a piece of dough into a disc, place a peanut ball in the center, and wrap the dough around it, sealing tightly.

Step 4. Mold: Lightly dust an Ang Ku Kueh mold with glutinous rice flour. Press the filled ball into the mold, then gently tap the mold against the counter to release the cake. Place the cake onto a lightly greased banana leaf.

Step 5. Steam: Arrange the cakes in a steamer. Steam over medium-low heat for 8-10 minutes. Open the steamer lid every 3 minutes to release excess steam (this prevents the pattern from blurring).

Step 6. Finish: Once cooked, remove from steamer and immediately brush the surface of the cakes with a little oil to keep them glossy and prevent them from drying out.

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Use orange sweet potato in the dough to ensure the skin stays soft and chewy even after cooling.
·
Do not use high heat for steaming; too much pressure will cause the cakes to expand and lose their intricate tortoise design.
·
Grease the banana leaves well to prevent the glutinous rice skin from sticking.
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If the dough feels too dry, add coconut milk one teaspoon at a time until it reaches a play-dough consistency.