Angku kuih / red tortoise cake / 红龟粿 / 红龜粿是马来西亚的糕点，也是娘惹糕的其中之一。制作其实很简单 Is a type of nyonya kuih and popular in Malaysia kuih muih (cake) and it is actually not hard to makeIngredients 材料: Filling内陷- 150g mung bean 150克绿豆-60g oil 60克油-90g sugar 90克砂糖Skin 外皮:-250g glutinous flour 250克糯米粉-1tbsp corn flour 1大匙玉米粉-2tbsp oil 2大匙油-200ml water 200毫升水-red colouring 食用红色素Notes 温馨提示1. The amount of oil (60g) used in the filling cannot be reduced. Otherwise it will not be smooth60克的油不可减。否则内陷会偏干，不顺口，不滑。2. During hot days, the angku kuih must be stored in the fridge, otherwise it will go bad easily. If you want to eat the next day, just take out from the fridge and steam for less than 5 minutes, it will become soft again.夏天的时候，必须存放在冰箱里，第二天要吃的时候再蒸一次，约3-4分钟，就会回软了。否则，内陷很容易臭酸。3. The dough for the skin, after combined, should not be sticky. If it is too wet, add more glutinous flour. If it is too dry (it easily cracks when you try to shape it), then add little bit more water. 外皮，加入水揉均之后，应该是不黏手的。如果黏手，就多加一些糯米粉。如果偏干，就多加一点水（偏干的话，在塑形的时候，皮会开裂）4. Use NON STICK baking papers to replace the banana leaves. 没有香蕉叶，请用不沾烘培纸，一定要不沾的5. Always use low heat, otherwise the print will be faded.蒸的时候，一定小火，否则龟形和容易糊化，看不清6. Sometimes the water will drip to the mung bean during the steaming process, after blending, it may become a bit too wet. It is totally fine, just cook it on the stove and let the water evaporate.有时候在蒸的过程，水会滴到绿豆里，当你搅成泥的时候，你会发现它偏湿，但是没有关系哦。只要把它放在锅子上炒一下，水分蒸发一点，就可以用了。7. The dough to be boiled in the water - should not be too much. Just a little bit will do. Otherwise the dough will be too wet and you have to keep adding flour. If you are eating and finish on the day, this step can be skipped.放入水里煮的的那块母面团，不要太多 - 否则待会你的面团会太湿，之后你就需要一直加粉。如果你可以在当天吃完，这个步骤是可以省略的。 FB
