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Marbled Tortoise Cakes (紅龜粿)

Print Recipe
Course Dessert, Snack
Cuisine singaporean

Equipment

  • Red Tortoise cake mold
  • Steamer

Ingredients
  

  • 100 g wheat starch
  • 70 g water
  • A pinch salt
  • 250 g coconut milk
  • 250 g glutinuous rice flour
  • 30 g sugar
  • 30 ml oil
  • 50 ml water

Colors from root

  • 25 g beet root for red colour (steamed for 20 minutes and meshed)
  • 25 g purple color sweet potatoes for purple colour (steamed for 20 minutes and meshed)
  • 50 g white flesh Japanese sweet potatoes for while color (steamed for 20 minutes and meshed)
  • 1 tsp pandan essence

Mung Bean Filings

  • 250 g split mung bean soaked overnight and drained
  • 180 g sugar
  • 3 pandan leaves tied to a knot
  • 1/4 cup water
  • 110 ml oil
  • Some banana leaves

Instructions
 

Mung bean filings

  • Steam the soaked and drained mung bean for 20 minutes with the pandan leaves.
  • Discard the pandan leaves, and add sugar, salt and oil and water to the beans.
  • Blend until smooth or to a consistency you like.
  • Cook this mixture over medium heat, until a dough is formed.
  • Set aside.

Dough

  • Mix the wheat starch and water thoroughly in a bowl.
  • Boil the coconut milk on low heat.
  • Add the wheat starch mixture to the coconut milk. Keep stirring until you get a dough.
  • Transfer the dough onto a mixer.
  • Add in the sugar, glutinuous flour, water and oil and mix into a dough.
  • Divide the dought into 4 portions, about 215g to 220g each.
  • Add a portion of to the pandan essence and half the white sweet potatoes.
  • Add a portion of to the half the white sweet potatoes.
  • Add a portion of to the purple sweet potatoes.
  • Add a portion of to the beet root.

Assembly

  • Determine how much dough you'll need for each tortoise cake by filling up the mold with the white dough. Weigh that. Divide that into 2 and that's the weight of the dough and the mung bean paste for each cake.
  • My mold takes 20g of mung bean paste and 20g of dough each.
  • Divide out the dough and mung bean paste into 20g each.
  • Wrap each the mung bean ball into the dough.
  • To marble, use 15g of white and 5g of colored dough.
  • Dust the cake in glutinuous rice flour and press them firmly into the mold.
  • Release the cake by tapping.
  • Place each cake onto a banana leaf cut to the size of the cake.
  • Steam at 80C for 6 minutes.
  • Remove from the steamer promptly and brush each cake with cooking oil.