Red Tortoise cake (Ang Ku Kueh) with custard filling

Combine dry ingredients (custard powder, sugar, milk powder). With coconut milk, milk, and eggs. Mixed until well incorporated.

Add cooking oil and mix to eliminate lumps. strain for a smooth mixture. 

Transfer to 2 lightly greased heatproof dishes and steamed them at HIGH heat for 10 minutes.

Cool custard for 10 minutes, then knead until smooth. Work when ware for easier handling. 

Roll custard into 2cm balls for later use.

Combine the starter paste material in a saucepan and stir well. Make sure that there are no lumps. Cook it at low heat stirring continuously until the roux thickens.

Add 1 tbsp sugar to glutinous rice flour, combine with half the starter, mix. Incorporate pumpkin puree, cooking oil, knead into smooth dough. If the dough is too wet, add 1 tbsp glutinous flour at a time. Divide into 18 balls.

Follow the same method as making the pumpkin dough. If the dough is too dry to handle, add 1 tablespoon of water, one at a time until you get a smooth dough. Divide into 12 balls.

Mix glutinous rice flour, sugar, cooking oil, pandan juice until smooth. If dry, add 1 tbsp water or pandan juice. Divide into 12 portions, form into balls.

Flatten the dough (pumpkin, sweet potato or pandan) and wrap in the fillings. Knead and roll into oval shape and place the dough on the foam fruit wrapper, gently squeeze and twist into a shell shape. Steam on medium and low heat for 10 to 12 minutes.