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.
BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!
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