Koleh-Koleh Kacang

Koleh-Koleh Kacang

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

(B)
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

Method:
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.

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

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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