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"Ang Ku Kueh" • PCF Sparkletots Preschool @ Whampoa, Blk 85 (KN) 

Based on our centre’s Guided Innovation Project on Singapore’s Little Treasures @ The Peranakan Museum, we involved our ‘little chefs’ across all the levels in exploring the wonderful world of Peranakan snacks. 

Learning Objectives

Children were given opportunities to:

  • Learn the significance behind the “Ang Ku Kueh’s” colour and motif
  • Use their senses to explore the ingredients used to make “Ang Ku Kueh”
  • Be part of the preparation process by measuring ingredients, preparing the filling, kneading the dough, filling and moulding the “Ang Ku Kueh”

Exploring the "Ang Ku Kueh"

Fun Fact!
The “Ang Ku Kueh” is intentionally shaped like a tortoise because in the Chinese tradition, the  tortoise is a symbol of longevity. Additionally, red is a popular colour that is often used to signify good luck in Chinese culture!

An “Ang Ku Kueh” mould was passed around for the children to observe the shape and motif. 

The children were then invited to share their observations, thoughts and ideas about the snack.
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Ingredients to make “Ang Ku Kueh” such as sweet potatoes, mung bean paste, sugar and glutinous rice flour, were passed around for the children to explore using their senses.

Children applied their language skills as they described their observations. 
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“Little chefs” from our K1 and K2 classes used numbers in authentic contexts as they measured the ingredients required by the recipe using a weighing scale.


The N1 and N2 children chipped in and used their muscles as they mashed sweet potatoes and mixed the ingredients prepared by the older children 

Social and Emotional Development

Working together in pairs or small groups presents children with opportunities to build positive relationships and encourages them to learn socially acceptable behaviours, such as sharing and taking turns.

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After a demonstration on how to make “Ang Ku Kueh”, the children worked in small groups to flatten the dough, wrap the dough around the filling, and roll them into balls before placing them into the moulds.

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The teachers placed the steamed “Ang Ku Kueh” next to some that had not been steamed, for comparison. The children observed the differences between the cooked and uncooked “Ang Ku Kueh” in terms of their smell, texture and colour.


After all that mashing, pouring, mixing, moulding and steaming, the children looked forward to savouring the delicious “Ang Ku Kueh”. Not only did the children learn a new recipe, they also picked up skills across various learning areas.

Contributed by PCF Sparkletots Preschool @ Whampoa, Block 85 (KN)