Bánh Quy Dừa is the Vietnamese version of Kueh Ang Ku, which is pretty popular in Malaysia, Singapore etc.
Its is designed as turtle shell shape and therefore is a symbol of longevity and good luck. This cake/ dumpling is very popular as a snack as well as ritual offerings. While the Chinese version is mostly made with mung beans, the Vietnamese version is more often made with coconut fillings.
For the dough
200g bột nếp (1+ 1/3 cups glutinous rice flour)
1 tbsp bột gạo (1 tbsp rice flour)
10 lá dứa (10 pandan leaves)
190ml nước ( 3/4 cup water + 2 tsp)
¼ mcf muối (1/4 tsp salt)
15g đường (1 tbsp sugar)
• For the filling
170g dừa bào ( 1 cup grated coconut)
Mè rang, lạc rang (toasted sesame and peanuts)
80g đường nâu (1/3 cup brown sugar + 1 tbsp)
15g bột nếp (1 tbsp glutinous rice flour)
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