“Ang” = Red in Hokkien dialect.
“Ku” = Turtle / tortoise in Hokkien dialect.
- Green bean
- Icing sugar
- Cooking oil
- Wheat starch
- Primera red rice flour
- Glutinous rice flour
- Orange color sweet potato
- Ang Ku mould
- Banana leaves
Cook Primera red rice
- Wash 1 cup Primera red rice
- Drain the water completely
- Add in 2 cups water
- Cook as usual
Prepare green bean filing
- Boil 300 g pre-soaked green bean for 30 – 40 minutes.
- Drain completely.
- Add in 1 cup of cooked Primera red rice.
- Mash or blend to make into paste.
- Add in 100 g icing sugar and mix well on low heat.
- Optional: add some water if too dry.
- Add in 4 tablespoons cooking oil and mix well on low heat.
Prepare Ang Ku skin
- Mix 50 g wheat starch with 10 g Primera red rice flour in a pot.
- Add in 160 ml water and mix well on low heat.
- Transfer to a mixing bowl.
- Add in 125 g glutinous rice flour and mix well.
- Add in 15 g icing sugar and mix well.
- Add in mashed orange color sweet potato and mix well.
- Add in 50 ml water.
- Knead till combined well.
- Add in about 1 tablespoon of cooking oil.
- Knead till smooth and non-sticky to hands.
- Dust the clean table with glutinous rice flour.
- Roll and make the dough into a palm-size ball.
Prepare Ang Ku
- Flatten palm-size dough ball into 1/4 inch thick.
- Wrap a tablespoon full of green bean filing.
- Dust the Ang Ku mould with glutinous rice flour.
- Press the dough with green bean filing into the mould.
- Apply some cooking oil on banana leaf.
- Place the pre-cooked Ang Ku on the banana leaf.
- Steam for 10 minutes.