Pumpkin ang ku kue (Pumpkin tortoise cake)

Pumpkin ang ku kue (Pumpkin tortoise cake)

Course: Dessert
Cuisine: Chinese
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 35 -40 cakes
Author: Marvellina
Pumpkin ang ku kue - Traditional Chinese steamed cake made of glutinous rice dough and pressed into a tortoise-like mold and filled with sweet peanut filling.
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For the skin:

  • 300 gr glutinous rice flour and more for dusting
  • Pinch of salt
  • 2 Tbsp sugar
  • 200 gr mashed pumpkin
  • 100-150 ml hot boiling water
  • 1 Tbsp cooking oil

For the fillings:

  • 200 gr roasted peanuts
  • 100 gr honey


  • Banana leaves cut into 20 pieces of 4x4 inch square
  • Neutral-tasting cooking oil for brushing


Prepare the dough:

  • Mix the glutinous rice flour with salt, and sugar. Stir to combine. Make a well in a center and pour in the pumpkin puree. Add oil to the water and use a rubber spatula to start stirring until it forms a crumbly dough. When cool enough to handle, use your hand to knead the dough into a soft, pliable and shiny dough. Cover and let them rest for 10 minutes

Prepare the filling:

  • Place the peanuts in food processor and chopped the peanuts. I like to be able to bite into some of the peanuts, so I roughly chopped them. Mixed the chopped peanuts with honey and set aside


  • Portion out the dough about 15 grams each. I could get roughly about 20 pieces. My mold can only accommodate about 30 grams of dough with filling wrapped inside. Flatten them with the palm of your hand. Scoop about 15 grams of peanut filling on the middle and bring all edge together and roll them into a smooth ball again
  • Dust the mold with some sticky rice flour to prevent sticking and gently knock off excess flour. I roll the dough ball into the flour thinly too. Place the dough ball into the mold. Slightly pressed it down as you stretch them out to fit the mold. Knock the mold once on a countertop (lined with some cloth to minimize banging sound) and the dough will flop out of the mold. Place individual ang ku kueh on a greased banana leave


  • When the water in the steamer is boiling vigorously, place the ang ku kueh inside the steamer about 1-inch apart. Lower the heat and steam for 8-10 minutes, depending on how big your ang ku kue. Open the lid after 2 minutes to let some steam escapes and then close it back, repeat this 2 more times every 2 minutes. This is very important as it helps to maintain the imprints on the cake and to make sure you ang ku kueh is not flattened. If you steam them on high heat ,all the imprints will mostly be blurred and cake is widened and flattened.
  • Remove from the heat onto a plate and then brush with some cooking oil. Let them cool down completely


  • They can be kept at room temperature (where humidity is low) for about 3 days. If you keep them in the fridge, you just need to reheat them in the steamer for 5 minutes, as the skin will toughen. But once reheated, they will be soft again
    They can also be freeze in the freezer for up to 1 month and they go from freezer to steamer and steam for 10-12 minutes