Rainbow Ang Ku Kueh
Discover a vibrant and delightful treat that brings an extra dose of good fortune! Indulge in these chewy, sweet, oval-shaped mochi cakes, traditionally known as red tortoise cakes. While the classic red hue symbolizes prosperity, we’ve taken it up a notch with our Rainbow Ang Ku Kueh, infused with Suncore Foods® Powders in stunning Blue Butterfly Pea, rich Ebony Carrot, vibrant Emerald Pandan Leaf, and luscious Pink Pitaya. These tasty mochi cakes are ideal for special occasions like the upcoming Chinese New Year, birthdays, or simply as a delightful pick-me-up. If you’re a fan of all things mochi and looking to attract a little extra luck this year, be sure to give these a try. Treat yourself to this irresistible lucky indulgence!
Ingredients
Rainbow Ang Ku Kueh Dough:
250g glutinous rice flour + extra for dusting
30g tapioca flour
1 tablespoon (12g) sugar
240 ml hot water
2 tbsp (22g) oil
3 to 5 tsp Suncore Foods® Blue Butterfly Pea Powder
3 to 5 tsp Suncore Foods® Ebony Carrot Powder
3 to 5 tsp Suncore Foods® Emerald Pandan Leaf Powder
3 to 5 tsp Suncore Foods® Pink Pitaya Powder
Filling:
200g skinned split mung beans washed and soaked overnight for 12 hours
2 pandan leaves knotted (for steaming)
3 pandan leaves, cut into 4″ segments
80g thick coconut milk
100g sugar
1/4 teaspoon salt
2 tablespoons (22g) oil
Steaming:
17 pieces of unwilted banana leaves, cut into rectangular/oval pieces and lightly greased.
Oil for brushing, optional
Directions
1. Filling — Drain the mung beans after soaking them overnight and place them in a large, shallow, heat-proof bowl. Spread the beans into an even, thin layer and embed the knotted pandan leaves within them. Steam the beans on high heat, stirring once or twice, for 25-30 minutes or until they are very soft. After steaming, remove the pandan leaves. While the beans are still hot, puree them using an immersion blender until smooth. In a non-stick pan, combine the pandan leaf segments, coconut milk, sugar, and salt over medium-low heat until the sugar dissolves. Then, add the pureed mung beans and oil, stirring continuously for 6-8 minutes, until the mixture is drier and has a consistency similar to mashed potatoes. Transfer the mixture to a plate, discard the pandan leaves, and cover loosely with plastic wrap. Set aside to cool.
2. Rainbow Ang Ku Kueh Dough— In a large bowl, mix glutinous rice flour, tapioca flour, and sugar, then set aside. In four small pots, measure out the water and dissolve the Suncore Foods® Powders in it. Bring the mixture to a boil over low heat. (Tip: It's wise to boil a bit more colored water—approximately 50 ml—so you have extra in case your dough requires it in Step 5.) Make a well in the center of the flour mixture and pour in the hot liquid. Use a wooden spoon or spatula to mix the water into the flour until it forms a crumbly dough. Once it cools enough to handle, use your hands to combine the mixture. Add the oil and knead until you achieve a soft, pliable dough. (If the dough is too dry, add a little more water, one teaspoon at a time, until the desired consistency is reached.) Portion out 30-35g pieces of dough and roll them into balls (approximately 17 balls of about 33 grams each). Roll the cooled filling into 25g balls. Loosely cover both the dough and filling with plastic wrap to keep them from drying out as you assemble each piece.
3. To Form the Rainbow Ang Ku Kueh — take a piece of dough, flatten it with your hands, place a ball of filling inside, gather the edges, seal it well, and roll it into a ball. Dust your mold with glutinous rice flour and shake off any excess. Place the filled ball into the mold and gently press it in. Turn the mold over and give it a light tap on the surface while supporting it with your other hand to catch it when it falls out. Place the finished Ang Ku Kueh on a greased piece of banana leaf. Repeat Steps 7 and 8 for the remaining dough and filling.
4. Steaming — Prepare a steamer pot by filling it with water and bringing it to a boil. Once boiling, reduce the heat to medium-low. Place the Ang Ku Kueh in the steamer rack, making sure to space them at least 1 inch apart. Set the rack over the boiling water, cover with the lid, but leave a half-inch gap open for steam to escape. Steam for 8 to 10 minutes.
5. Once done, remove the Ang Ku Kueh to a plate. Optionally, brush the surface of the Ang Ku Kueh with a little oil. Let them cool before serving.