Originally Posted by
quirrow
Mangosteens, rambutans and mangoes are amongst my favourite fruits!
As for Ang Ku Kueh, it is an overseas Chinese food. The name is Hokkien from Fujian province. The classic ones are red, and with a sweet bean (dau sa) filling, and the patterns are meant to resemble the turtle shell, hence its name (Red Turtle Cake). The Malay/Indonesian for Kueh comes from the Hokkien pronounciation of cake. In Chinese it is pronounced 'gao', and in Hokkien it becomes 'kui'. Normally it is sticky so I wonder how you manage to pan-fry them without making a mess out of the pan? It is usually eaten steamed, never seen anyone frying them before.
The red colour is because it is usually served on celebrations like weddings. I think it is also common for serving them during the Tomb-Sweeping Festival as offerings for ancestors.
Good that you chimed in , quirrow . Saves me some ..
On another post , my cousin ‘ s now closed cafe in Melaka was mentioned . Their family used to fry their ang ku kueh and that was the first time encountering this version which is quite delicious as is crispy on the outside so not “ gooey “ & the insides melts in your mouth .
And , yes indeed , the red makes it necessary for a baby ‘ s one month gift package 😉 and other auspicious / important occasions .