Ang Ku Kueh (紅龜粿) - savouring legacy & heritage
tried & tested recipe from a professional kueh-maker!
we recently got the chance AGAIN to learn to make kueh from our close friend, pastry chef and cookbook author, Yeo Min! this time, Azfar not only had to learn the ropes of preparing kuehs from scratch, he also needed to teach kids how to make them?! (now that’s what we call a double task!)
aside from making cake order for her online business on @PastoriesSG alongside conducting workshops, she helms Museum of Food, a space showcasing old kitchen artefacts and vintage recipe books. as part of this moving museum, she also shares anecdotes on the food history of the region, telling about how our forefathers (& mothers) used to eat & cook.
below is a recipe for Ang Ku Kueh (translated: ‘Red Tortoise Cake’) which Yeo Min formulated throughout the years, as extracted from her pastry cookbook - Chinese Pastry School.
get ingredients for this recipe here!:
glutinous rice flour
rice flour
rice flour
sugar
peanut oil
split mung bean
sugar
peanut oil/ghee
peanut oil
if you’re looking for more reliable recipes for Nusantara kuehs & Chinese pastries, check out Chef Yeo Min’s recipe book, “Chinese Pastry School”!
