Ang-khak (Monascus purpureus, Hokkien "red mold") is a red yeast mold used in Chinese, Vietnamese, and other Southeast Asian cuisines. Ang-khak is specifically associated with the production of red yeast rice, which is rice fermented with cultures of this mold. It is traditionally used as a food coloring and flavoring agent in dishes like red rice wine and various preserved foods.
The term "ang-khak" comes from the Hokkien (Southern Min) language, spoken mostly in Taiwan and Fujian. The Mandarin equivalent is written as 红曲 (simplified) or 紅麴 (traditional), pronounced hóngqū in Mandarin Chinese. In this context, hóng (红/紅) means "red," and qū (曲/麴) refers to the fermentation starter mold used to make fermented rice or other grains. In Chinese, hóngqū or hóngqū mǐ (红曲米) refers specifically to red yeast rice.