Originally Posted by StuckInYYZ (Post 33435149)

Ang ku kueh? It's a mix of SEA Fujian (Hokkien) and Malay I suspect....Ang (Hokkien: Red) ku (Hokkien: turtle?) Kueh...not sure what the root language is, but I would guess the closest translation would be "steamed" dumpling.... Pictured below... when they were introduced to me as a kid, they were red mochi-like dumplings (on banana leaf) with some sort of filling (see FlyerEC's legend)... I wasn't a fan of them although they have grown on me as time has gone by...But kueh in general are typically steamed...

Ang ku kueh is what is shown below... Usually sweet...
Tutu kueh (sometimes mixed up with putu piri) https://www.youtube.com/watch?v=7zJgew42f1M Also sweet... usually filled with guala malaka but there are other flavours as well...
Soon kueh a savoury dumpling... https://www.youtube.com/watch?v=BucgbPqJXSw
Gu chai kueh another savoury dumpling made of asian chives.... people will know you ate these... https://www.youtube.com/watch?v=jPwHtnNBRow (narration is in teochew/chui chow... )

And those are just some of the more common versions... If you're in Singapore/Malaysia just wander around a hawker centre and you will eventually find someone selling them...

<'scuse me while I now go find some food to snack on>




So they're in the business? That's cool. I only know of I think maybe two places that make mini ones, but they're usually not what I'm hankering for. :) Maybe next time one of my relatives is holding a pot luck when I'm there (although I'm more interested in trying that vegetarian otah I saw)... Pulot inti looks nice... I suspect my next trip there is going to cost me dearly with all the foods we have been discussing lately.



Thanks. My first shot only hurt for about 24/36 hours... but wasn't that bad (I've had the same effect with the regular flu shot). This second shot took me by surprise. Fortunately my team lead was quite understanding... my stove on the other hand, will need to be opened and cleaned if I don't want to smell burnt stuff...

Originally Posted by FlyerEC (Post 33434785)

Our friends are going to give us another lot of “ ang ku kueh “ in about a month . Preferred flavours next time too , requested some space in between as they are going to also give pulot inti 😋

https://cimg0.ibsrv.net/gimg/www.fly...b70d4dcd2.jpeg
The list of colours & fillings are above the AKK
https://cimg1.ibsrv.net/gimg/www.fly...580b4310e.jpeg
Pulot inti

Had the coconut & green bean ( dau sa ) .. bit of peanut .
Will request more of these for next time and also asking about other flavours 😉 . Do not want to be so presumptuous even though these young friends are being generous ( been buying stuff from them too ) .
Do not care for the other fillings given this time round .

Sorry to hear about your arm and your friend ‘ s , hope both recover soon . Mine hurt more after the first jab with other side effects like eyes refusing to stay open . The second jab was to my surprise less so with only the arm hurting for about a day .

Originally Posted by StuckInYYZ (Post 33433994)

Ok, first, wow... I don't know anyone with that amount of cold storage (anywhere). :) That out of the way, what flavours did you have? I'm actually having a craving for peanut or "dau sa" right now. Next time I'm there, might try to find durian paste...

Second vaccination hits much harder (I got mine last Friday and my arm is still partially out of commission due to lack of strength). A friend of mine who got his second went into a vaccine-induced diet (couldn't hold down a lot of food and also lost his appetite) for just over a week. I didn't suffer that, although it was a challenge to cook with one arm unable to lift anything notable.

Originally Posted by FlyerEC (Post 33431179)

A somewhat timely gift from friends for watching the Olympics .
Here is plate of Ang Ku Kueh missing some colours , if not they almost represent the Olympic colours if not the rings even as the Opening Ceremony is on as this is posted ❗️
The different colours of the Ku Kueh indicate the various fillings .

https://cimg3.ibsrv.net/gimg/www.fly...1295e06af.jpeg
Small platter

Will add another photo later with the kueh pan fried as they were not eaten “ immediately “


https://cimg4.ibsrv.net/gimg/www.fly...6db938866.jpeg
Here are the panfried duo

Hopefully , the other ku kuehs , to be enjoyed by others , will just be as yummy as the now panfried coconut & mung bean .

Originally Posted by YVR Cockroach (Post 33434782)

Sounds vaguely SE Asia Chinese (FuJian in origin)? What the heck is it?

Originally Posted by FlyerEC (Post 33436087)

https://cimg3.ibsrv.net/gimg/www.fly...901414279.jpeg
Mango , mangosteen, orange , grapes and rambutans
https://cimg5.ibsrv.net/gimg/www.fly...02e0590d2.jpeg
Ani ku kueh - dau sa ( green beans )
https://cimg6.ibsrv.net/gimg/www.fly...7cbf10746.jpeg
Clearer view of the dau sa fillingOops , what was typed earlier in reply disappeared , will wait a bit & try again sorry .

Originally Posted by quirrow (Post 33436137)

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.

Originally Posted by FlyerEC (Post 33436087)

StuckInYYZ , our young friends are in the “ food industry “ but not the ones making the ang ku kueh ( red tortoise cakes - a mish mash of Hokkien & Malay which is common in Singapore as well as Malaysia ) .

Her family are the ones behind the famous Pontian noodles ( as others especially Malaysians tell me ) and he is a chef . Currently assisting in a patisserie in a company ‘ s stable of eateries . This is while waiting for an iconic East Coast / Joo Chiat Peranakan area coffee shop to reopen and where he will be a manager .

Years ago , ang ku kueh were all red & had similar tortoise shapes , perhaps slight variation to denote the different fillings like bean paste , shredded coconut or crushed peanuts . About a decade or so ago , a greater choice of fillings was introduced hence more colours needed to differentiate the type of filling .

Originally Posted by FlyerEC (Post 33436263)

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 .

Originally Posted by StuckInYYZ (Post 33436506)

I think maybe you should give a shout out for your friend's coffee shop. When I go to Singapore, I'm usually staying in that area (have relatives there...) and wouldn't mind stopping by... I've been watching too many food vlogs so building up a large list of places I want to visit assuming they're still around.

When I was a young'un, all the ang ku kueh would be red and be laid out on a square banana leaf with crushed peanuts inside. But definitely looking at some of the more odd flavours now. It has given me some ideas. Just wish I had the time to action them.

I've ran into fried ang ku kueh before... not often (and I've never done it myself). But I guess it depends on how you do the frying. It should be similar to sweet nian gao... personally I would probably take one, give it an egg wash and then put it on an oiled frying pan... give it two or three minutes a side to heat the insides (longer if coming from a fridge) and crisp up the egg and then serve. If you want to get fancy, while it's "frying", sprinkle some shredded coconut on top. Depending on the companionship and time, if you have some ma tie gao (type of steamed cake done with water chestnuts) done similarly, that'd be a good lighter accompaniment.

Originally Posted by FlyerEC (Post 33438025)

Your experience in younger days echoes mine . Grew up by the sea in that general direction .
Not sure what other odd flavours for ang ku kueh . Did not do an egg wash before frying but we do for nian gao

Originally Posted by FlyerEC (Post 33438025)

Wait till we get to the mooncakes this year , every seems more outlandish though some combinations / flavours work beautifully & deliciously ..
Even popcorn , just tried it in nasi lemak ‼️

Originally Posted by JBord (Post 33442743)

That should put a good dent in our basil.