Kue Ku Recipe, Turtle Bun Filling Sweet Mung Beans.

 

Hello everyone...

Kue Ku or Kue Tok or Kue Tortoise is a traditional small round or oval cake wrapped in a skin made of sticky and soft glutinous rice with a sweet filling in the middle. This cake is shaped like a tortoise shell and served on banana leaf.

Kue Ku are traditionally red in color and have a chewy and gooey texture when eaten. This cake is usually served during Chinesse New Year.

This cake is also served during celebrations, such as circumcisions, feast, and weddings in Indonesia. In modern times, Kue Ku continues to be an important staple during Chinese festivals in many countries such as Indonesia, Singapore, Malaysia, China, Taiwan, and Thailand. 

However, Ku cakes in these countries are no longer limited to special occasions as Ku cakes are also commercially available in many cake shop.

There are two main components in making Ku cakes, the skin and filling. The skin is mostly made from glutinous rice flour and sweet potatoes, while the filling is made from cooked ingredients such as green beans or peanuts and sugar. After kneading and printing the ingredients together, the cake is steamed on a banana leaf.

For more details you can follow this steps below :

INGREDIENTS :

250 g Glutinous rice flour

250 ml Coconut milk

75 g Sugar 

1/2 tsp Salt

Colorants as preferred

Banana leaves as preferred

FILLING :

200 g Skinned mung beans, rinsed, drained, steamed, and mashed.

100 ml Coconut milk 

200 g Sugar

1/2 tsp Vanilla essence

HOW TO MA KE :

1. Mix mung beans, coconut milk, sugar, and vanilla essense. Cook over low heat while stirring.

2. Remove from heat when mixture is dry like paste and can be shapped. Set aside

3. Bring coconut milk to boil over medium heat while stirring  divide into equal portion to make 3 cm diameters balls. Set aside 

4. Mix all other ingredients, pour in steaming coconut milk a little each time and keep stirring. Then add colourant.

5. When it is cool enough, knead to a smooth and pliable dough, which does not stick to hand anymore.

6. Divide dough into several portions with amount according to mould size. Shape into balls.

7. Take a dough balls and flatten. Put some filling in the center, cover with unfilled dough and roll back into a balls. 

8. Dust the mould crevice with glutinous rice flour, place filled dough ball inside then cover with round banana leaf mat, press gently so ball expands fill up crevice.

9. Turn the mould over to free the dough keep it sitting on banana leaf mat. Then steam 30 minutes until ready.

10. Kue Ku ready to serve.