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Tuesday, December 15, 2009
ANG KU KUEH-FEVER!/ 10:45 AM   Ang Ku Kueh known as red tortoise cakes in Hokkien, is a common breakfast item among Singaporeans. It is one of the common Chinese pastries found in Singapore like Soon Kueh and Beng Kueh. As the name says, basically it is shaped like the shell of a tortoise because it was believed then, that eating these long-living creatures would bring longevity to the person eating it. The traditional Ang Ku Kueh has fillings like grounded peanuts, salty bean paste and green bean paste but it has move on to other innovative fillings like durian and coffee. Basically the skin of the Ang Ku Kueh is made from glutinous rice flour. Dough is made from it and and the fillings is put in before it is rolled into a large ball. Then the ball is pressed into a mould to create the "look" akin to a tortoise shell. Then the whole batch is steamed to create Ang Ku Kueh. A good Ang Ku Kueh is one where the skin does not stick to the teeth and gives a good chewy feeling. The fillings should be smooth, mixed very well with the skin and should not obstruct the chewy feeling. For peanut filling, the peanut must be roasted to create the nice aroma that will spread in your mouth, and the peanut should be grounded but not too fine so that it can give one a crunchy feeling when eating it. yo yo. Gimme a A...A!!!.K...K!!!.K..K!!!.. Raise your hands up team kueh kueh,lets do a mothaF***** rap song..oh yea,oh yea You guys rocks.You all know who you are =) |
