This recipe will give you a soft yet chewy angku kuih. I added orange sweet potato to my dough, not only given them natural food color, but also prevent the skin to get harden easily. I have tried keeping them at room temperature for 2 days, the skin still remains its soft and chewy texture!!

很软Q的红龟糕。加了橙薯泥的关系，皮放凉后也不会容易变硬。我试过放置室温两天，皮依然是软软QQ的，很好吃。橙薯的价钱相对平民，营养价值也很高，加入红龟糕除了保湿效果好，也会有漂亮的颜色，可以省略色素。

Ingredients：
1）Roasted Peanuts– 120g
2）Sugar – 35g (peanut fillings)
3）Peanut Butter – 30g
4）Orange Sweet Potato – 100g
5）Glutinous Rice Flour – 150g
6）Sugar – 20g (skin)
7）Cooking Oil – 20g
8）Hot Water – 100 ml

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材料：
1）烤熟的花生 – 120g
2）白糖 – 35g（花生馅）
3）花生酱 – 30g
4）橙色番薯 – 100g
5）糯米粉 – 150g
6）白糖 – 20g（皮）
7）食用油 – 20g
8）热水 – 100 ml

#红龟糕 #angkukueh #橙薯红龟糕 #传统糕点