Ang Ku Kueh
Hawker • Singapore
About Ang Ku Kueh
Red tortoise cake with peanut or mung bean filling
How to Make Ang Ku Kueh (Traditional & Healthy Version)
Ang Ku Kueh is a beloved traditional snack in Singapore, often spotted at bustling hawker centres and kopitiams. This bright red tortoise-shaped pastry is filled with sweet mung bean paste, symbolizing longevity and good fortune. Rooted in Peranakan heritage, Ang Ku Kueh has become a staple in Singapore’s multicultural food scene, enjoyed by locals across generations and during festive occasions. The soft, chewy skin and fragrant filling make it a comforting treat that’s both visually appealing and delicious. Today, Ang Ku Kueh is experiencing a revival with healthy adaptations and creative fusion flavors, making it a popular choice for health-conscious snackers. Modern Singaporeans are incorporating wholesome ingredients while preserving the authentic taste. Whether eaten as a midday snack or a breakfast treat, Ang Ku Kueh fits perfectly into the Singaporean lifestyle, reflecting the nation’s love for meaningful food traditions and innovative culinary practices. This recipe offers a lighter, vegetarian version, maintaining the nostalgic charm while supporting a balanced diet.
Ingredients(for 2 pieces per serving)
- 1 cup Glutinous rice flour (Pulut)
- 1/2 cup (mashed) Sweet potato (Adds natural color and fiber)
- 1/3 cup Water (Room temperature)
- 1/2 cup (soaked & steamed) Mung beans (Tau Su)
- 2 tbsp Sugar (Can substitute with coconut sugar)
- 1 tbsp Vegetable oil (Healthier than lard)
- Few drops Red food coloring (Optional, for traditional look) - optional
- 1/4 tsp Salt
- 2 pieces (cut to size) Banana leaves (For lining)
Instructions
- 1
Prepare filling by steaming soaked mung beans until soft, then mash and mix with sugar, vegetable oil, and salt.
5 minutes
Ensure mung beans are fully softened for smooth paste.
- 2
In a bowl, combine glutinous rice flour, mashed sweet potato, water, and a drop of red food coloring. Knead into a smooth, pliable dough.
5 minutes
Add water gradually to prevent sticky dough.
- 3
Divide dough into equal portions and flatten each into a disc. Place a spoonful of mung bean filling in the center and wrap dough around it, sealing edges.
5 minutes
Keep hands lightly oiled to prevent sticking.
- 4
Shape each piece using an Ang Ku Kueh mould or by hand to form the iconic tortoise shell pattern. Place on banana leaf squares.
2 minutes
Press firmly for clear patterns; use banana leaves for aroma.
Why This Dish is Healthy
This healthy Ang Ku Kueh recipe limits refined sugars, uses wholesome sweet potato for extra nutrients, and substitutes lard with heart-friendly vegetable oil. By steaming instead of frying, it reduces calorie intake while preserving traditional flavor. The filling is rich in fiber and complex carbs, supporting sustained energy and better digestion, which makes it ideal for calorie-conscious snacking.
Ang Ku Kueh is naturally gluten-free and vegetarian, making it suitable for a range of diets. Using sweet potato in the skin boosts fiber and vitamin A, while mung beans provide plant-based protein, iron, and B vitamins. Vegetable oil keeps saturated fat low, and banana leaves add aroma without calories. The recipe balances healthy carbs and protein, and is free from artificial preservatives.
Pro Tips
- 💡Tip 1: Use mashed sweet potato for natural coloring and extra softness.
- 💡Tip 2: Steam on medium heat to achieve a chewy skin without drying out.
- 💡Tip 3: Line each piece with banana leaves for authentic aroma and easy lifting.
Storage & Serving
Store cooled Ang Ku Kueh in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and re-steam before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 3.0 g |
| Carbohydrates | 35.0 g |
| Total Fat | 3.0 g |
| Fiber | 2.0 g |
