Ang Ku Kueh/Red Tortoise Cake

Use banana leaves to make pastry mats, which must be scalded with hot water before cutting. After cutting, apply a layer of cooking oil on the banana leaves to prevent them from sticking.

Put all the ingredients of [Mung Bean Filling] into the pressure cooker. Then cook for 15-20 minutes. Need to wash the Split mung beans first.

After the pressure cooker stops leaking air, first remove the pandan leaves, then use a spatula to press and mix evenly, then sift through a strainer.

Divide the filling into 16 portions, each portion is about 21 grams. Remember to cover the divided filling to prevent it from drying out.

Mix the glutinous rice flour, caster sugar and sifted beetroot powder evenly, pour boiling water over the glutinous rice flour and mix evenly.

Then add water and continue to mix evenly. After that add corn oil and knead into a ball.

Also divide it into 16 portions, each portion is about 25 grams. Remember to cover any unused dough.

Then brush the red tortoise cake mold with cooking oil. Brush a little oil on each piece you print. Also apply some oil to the dough and hands.

Flatten the dough into a big sheet, wrap the filling in it, close it up and roll it.

Roll it into a long strip, first press it against the word "Shou" in the middle, and then press the entire mold.

Knock the mold left and right. When you see that the surrounding parts are detached, you can try to knock it on your hand, put it on a banana leaf and you are done.

Wait until the water in the pot boils before putting the steamer on it and steam over high heat for 10 to 15 minutes. After steaming, let it cool and it's done.