Angku kuih is made with glutinous rice flour, filled with sweet (or sometime savoury) filling, and usually has the shape of tortoise. “Angku” means “red tortoise” in Hokkien dialect. This recipe uses natural red colouring extracted from beetroot to make this red colour Angku kuih.

Angku kuih is a Chinese traditional food which is usually served during full moon celebration, birthday, praying, wedding etc.

CHINESE VERSION: 天然红彩红龟糕 (绿豆馅)

Natural Red Angku Kuih (Mung Bean Paste)


Natural Red Angku Kuih (Mung Bean Paste) | MyKitchen101en

Yields: 18 pcs

Ingredients for mung bean paste filling: (Yields: about 240 g)

  • 75 g split mung bean (rinsed)
  • 350 g water
  • 1 1/2 tbsps cooking oil
  • 1/16 tsp fine salt
  • 65 g (4 1/2 tbsps) fine sugar

Ingredients for skin: (Yields: about 400 g)

  • 100 g + 100 g glutinous rice flour
  • 60 g hot water (70°C)
  • 100 g (+ 1/2 to 1 tsp) beetroot juice*
  • 20 g icing sugar
  • 2 tbsps cooking oil

*Ingredients for beetroot juice:

  • 15 g beetroot
  • 120 g water

Preparing mung bean paste filling:

1 Bring split mung bean and water to the boil in a cooking pot, reduce to medium-low heat, cook for 25 minutes until very soft. (Reminder: Keep the pot partially open to prevent boiling over.)

2 Add in oil, blend until smooth with blender.


3 Add in salt and sugar, mix well, cook over medium heat for 5 minutes, then reduce to medium-low heat and cook for 6-7 minutes, until the paste is not sticking to the pan. It yields about 240 g.

4 Set aside to cool, then divide filling into 18 portions (13 g each), cover with cling wrap to prevent from drying.

Preparing dough for skin:

1 *For beetroot juice: Add water to beetroot, blend until fine, extract beetroot juice.

2 Mix together hot water (70°C) and 100 g of glutinous rice flour, then add in 100 g of beetroot juice, mix well. Combine icing sugar and another 100 g of glutinous rice flour, add to mixture, mix into a dough.

3 Add in more beetroot juice according to the dampness of the dough (about 1/2 to 1 tsp), knead until a smooth dough is formed. Add in cooking oil gradually, knead until well blended.

4 Divide dough into 18 portions (22 g each), cover with cling wrap to prevent from drying.


Making Angku kuih:

1 Prepare 18 pieces (7-cm) round banana leaves, coat with oil.

2 Lightly coat Angku mould with glutinous rice flour, tap off excess flour. (Reminder: The size of Angku mould used in this recipe is 35-gram mould, about 6 cm x 5.5 cm.)

3 Flatten a dough lightly with palm, top with a piece of mung bean filling, wrap filling fully with dough, put into mould, press lightly into mould with palm, tap the mould lightly on work top to unmould the filled dough, put onto a piece of banana leaf, then arrange in steamer rack. (Reminder: Using bamboo steamer to steam will prevent condensation water from dripping onto Angku.)

4 Steam over medium heat for 8 minutes.

5 Lightly coat the surface with some oil.

6 Set aside to cool. (Reminder: When cooled, cover the Angku kuih with cling wrap to prevent it from drying.)