Koleh-Koleh Kacang

Koleh-Koleh Kacang

(A) Sugar syrup:
400 gm brown sugar
100 gm castor sugar
300 ml water
1pandan leaf

300 gm mung bean flour (tepung kacang hijau, I used Babas Brand)
1 tsp salt
400 ml coconut milk
1300 ml water

(C) Tahi minyak (residue of prolong cooking of coconut milk)
1 1/2 tbsp oil

1. Mix ingredients A & B and strain into a pot.
2. Cook over medium heat until mixture thicken and doesn't stick to the pot (approximately 40 minutes).
3. Then, add in 1 1/2 tbsp of oil and stir until well mixed.
4. Pour into a well oiled tray.  Sprinkle the 'tahi minyak' on top of it, pressing a bit so that it will stick to the kueh.
5. Let it becomes really cold before cutting it.

I made 1/3 of the original recipe.
The cooking time took less than 40 minutes

Fiona Lau

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