"Ang Ku Kueh" (紅龜粿) is a mochi-like traditional Chinese steamed glutinous rice-flour cake which is both popular as a snack, or as an offering to the gods. Common among the Hokkien-Chinese community in South-east Asia and also in China/Taiwan, "Ang Ku Kueh" is the Hokkien dialect pronunciation for "Red Tortoise Cake" - "Ang" (red), “Ku” (tortoise) and “Kueh” (cake), tortoise being a symbol of longevity for the Chinese and hence an auspicious symbol.
Even among the Straits-born Chinese community (Peranakan Babas & Nyonyas), the "Ang Ku Kueh" also holds an esteemed place among its rich collection of traditional Nyonya "kuehs". The most common variety of "Ang Ku Kueh" consisted of a slightly chewy glutinous rice skin, enfolding a sweet filling of mashed mung beans, sometimes perfumed with pandanus leaves. Usually, the red-hued skin (an auspicious colour among the Chinese) will be brushed with vegetable oil, giving the "kueh" an attractive glossy look.
In recent decades, there has been newer varieties: the savoury-sweet mung bean filling which incorporated salt and crushed black pepper, the Teochew-inspired Asian purple yam filling, and the very popular crushed peanuts-and-sugar filling, tasting almost like super-chunky peanut butter
"Ang Ku Kueh" are available from most "kueh"stalls, including chains like Bengawan Solo (http://www.bengawansolo.com.sg/outlet...) with more than 40 outlets around Singapore, including Changi Airport; and the smaller Subway Niche chain (Forum Galleria, Wisma Atria, etc.) which has tastier renditions.
The 25-year-old Ji Xiang Confectionery at Everton Park has some of the *best* "Ang Ku Kueh" around - the skin (stamped with their trademark - Ji Xiang/吉祥) was thin and delicate. The mung bean filling was moist and super-fine, whilst their peanut-sugar version was chunky. It's opened from 8.30am on weekdays - be there early as the queues do form and the more popular "kuehs" do run out quickly sometimes.
Ji Xiang Confectionery
Block 1 Everton Park #01-33
(Near Cantonment Road).
Tel: +65 6223 1631
by David Klein | Much like the divisive “Is a hot dog a sandwich?” debate, defining a dumpling can be contentious...
by Kelly Magyarics | If you're seeking a new spin on comfort food, try Curaçao's stuffed cheese dish, keshi yená. It's...
by Gretchen Lidicker | If you want make the best smoothie of all time, take these easy tips and tricks to heart. Too sweet...
by Heather Reid | This cranberry pumpkin sourdough bread recipe is the perfect thing to bake all fall—and you can swap...