Kue Ku (Red Tortoise Cake with Mung Bean Filling)
🧂 Ingredients
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- 250 grams Glutinous rice flour
- 25 grams Tapioca starch
- 175 ml Warm water
- 5-6 drops Red food coloring
- 2 tbsp Cooking oil
- 200 grams Split mung beans, soaked for 2 hours
- 100 grams Granulated sugar
- 100 ml Thick coconut milk
- 1/4 tsp Salt
- 1 leaf Pandan leaf
- 15 leaves Banana leaves, cut into squares and brushed with oil
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👩🍳 Instructions
- 1 Make the filling: steam the soaked mung beans together with the pandan leaf for 25-30 minutes until soft and easy to mash.
- 2 Mash the steamed mung beans using a blender or by pounding, then cook again in a skillet with the sugar, coconut milk, and salt over low heat, stirring constantly until the mixture is smooth and no longer sticks to the pan. Remove from heat and let cool.
- 3 Shape the filling into small marble-sized balls and set aside.
- 4 Make the skin: mix the glutinous rice flour and tapioca starch in a bowl, stirring until well combined.
- 5 Dissolve the red food coloring in the warm water, then pour it into the flour mixture little by little while kneading.
- 6 Add the cooking oil and continue kneading until the dough is smooth, no longer sticky, and can be easily shaped.
- 7 Take a small portion of the dough, flatten it in your palm, fill it with a mung bean ball, then round it up and seal the edges neatly so the filling is fully enclosed.
- 8 Brush a kue ku mold (tortoise pattern) with oil, then press the filled dough into the mold until the pattern shows clearly. Gently remove it from the mold.
- 9 Place each kue ku on an oiled piece of banana leaf, then arrange them in a steamer.
- 10 Steam the kue ku over medium heat for 15-20 minutes until cooked, with the skin slightly puffed up and looking glossy and translucent. Remove and let cool before serving.
💡 Tips
• Soak the mung beans for at least 2 hours so they soften quickly when steamed and are easy to mash.
• Don't add too much coloring water to the dough at once—add it little by little so the skin doesn't turn out soft and sticky.
• Brush the mold and banana leaves with a little oil so the kue ku release easily without damaging the tortoise pattern.
• Store kue ku in a covered container at room temperature for up to 1 day, or in the refrigerator for up to 3 days; steam briefly before serving to restore its chewy texture.
📊 Nutrition Facts / serving
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