Steam Oven Steamed Ang Ku Kueh with Durian Filling

 

Yellow Tortoise Cake with Durian Filling

This recipe puts a tropical twist on the traditional Ang Ku Kueh, a soft and chewy glutinous rice cake shaped like a tortoise. The fragrant and creamy durian filling offers a decadent and aromatic surprise within the vibrant orange exterior. Steaming in a steam oven ensures a perfectly tender and moist cake.

Yields: 10-12 cakes

Prep time: 1 hour (including resting time)

Cook time: 20-25 minutes

Ingredients:

For the Dough:

• 200g glutinous rice flour
• 50g rice flour
• 50g granulated sugar
• ¼ teaspoon salt
• 150-160ml hot water (about 80-90°C / 176-194°F)
• 2 tablespoons vegetable oil
• Orange food colouring (liquid or gel)

For the Durian Filling:

• 200g ripe durian flesh (preferably D24 or Mao Shan Wang for strong flavour), mashed
• 30g glutinous rice flour
• 30g granulated sugar
• 30ml coconut milk
• Pinch of salt

Equipment:

• Large mixing bowls
• Spatula or wooden spoon
• Small saucepan
• Steamer basket or perforated steam oven tray
• Banana leaves or parchment paper, cut into small squares (about 7x7 cm / 3x3 inches)
• Ang Ku Kueh moulds (tortoise shape, about 5-6 cm / 2-2.5 inches long)
• Steam oven

Instructions:

1. Prepare the Durian Filling:

• In a small saucepan, combine the mashed durian flesh, glutinous rice flour, sugar, coconut milk, and salt.
• Cook over low heat, stirring constantly, until the mixture thickens into a smooth and slightly sticky paste. This should take about 5-7 minutes.
• Remove from the heat and let the filling cool completely. Once cooled, divide the filling into 10-12 equal portions and roll them into small balls. Set aside.

2. Make the Dough:

• In a large mixing bowl, combine the glutinous rice flour, rice flour, sugar, and salt.
• Gradually pour in the hot water while mixing with a spatula or wooden spoon. Mix until a shaggy dough forms.
• Add the vegetable oil and continue to knead the dough by hand until it becomes smooth, soft, and pliable. This may take about 5-7 minutes.
• Add a few drops of orange food colouring to the dough and knead until the colour is evenly distributed and you achieve a vibrant orange hue. Add more colouring if needed.
• Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes.

3. Shape the Ang Ku Kueh:

• Divide the rested dough into 10-12 equal portions.
• Take one portion of dough and flatten it into a small disc (about 6-7 cm / 2.5-3 inches in diameter).
• Place one ball of durian filling in the centre of the dough disc.
• Gently bring the edges of the dough up and around the filling, pinching to seal it completely.
• Lightly dust the Ang Ku Kueh mould with some glutinous rice flour to prevent sticking.
• Place the filled dough ball into the mould, smooth side down. Press gently but firmly to imprint the tortoise shape.
• Carefully tap the mould on a clean surface to release the shaped Ang Ku Kueh.
• Place the moulded cake onto a prepared square of banana leaf or parchment paper.
• Repeat the shaping process with the remaining dough and filling.

4. Steam the Ang Ku Kueh:

• Preheat your steam oven to 100°C (212°F).
• Arrange the Ang Ku Kueh on the steam oven tray, ensuring there is some space between each cake to prevent sticking during steaming.
• Steam for 20-25 minutes, or until the cakes become slightly translucent and glossy.
• Once cooked, carefully remove the tray from the steam oven.
• Lightly brush the surface of the hot Ang Ku Kueh with a thin layer of vegetable oil to give them a nice sheen and prevent them from drying out.

5. Cool and Serve:

• Let the steamed Ang Ku Kueh cool slightly before serving. They are best enjoyed warm or at room temperature.

Tips:

• Durian Selection: Use good quality, ripe durian for the best flavour. The intensity of the durian aroma will depend on the variety you choose.
• Dough Consistency: The amount of hot water needed may vary slightly depending on the humidity and the type of flour used. Add the water gradually until you achieve a soft, pliable, and non-sticky dough.
• Colouring: Adjust the amount of orange food colouring to your preference. You can also use natural food colouring like mashed sweet potato for a more subtle hue.
• Preventing Sticking: Dusting the moulds lightly with glutinous rice flour is crucial for easy release. Ensure the banana leaves or parchment paper are also clean to prevent sticking.
• Steaming Time: The steaming time may vary slightly depending on the size of your Ang Ku Kueh. They are done when the colour deepens slightly and the texture becomes soft and slightly translucent.
• Serving: Ang Ku Kueh is traditionally served as a snack or during festive occasions.
• Storage: Leftover Ang Ku Kueh can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for up to 3 days. Reheat gently by steaming for a few minutes before serving.
• Mould Variations: While the traditional shape is a tortoise, you can also use other shaped moulds if you don't have a tortoise mould. The cooking time will remain similar.
• Glutinous Rice Flour Quality: Use high-quality glutinous rice flour for the best chewy texture.