Koleh Kacang and Browned Coconut Milk Crumbs

This recipe was first published in Flavours magazine.

Print Recipe
Servings
15pieces
Servings
15pieces
Print Recipe
Servings
15pieces
Servings
15pieces
Ingredients
Koleh kacang
Browned coconut milk crumbs (tahi minyak)
Servings: pieces
Units:
Instructions
Koleh kacang instructions:
  1. Place the mung bean powder in a mixing bowl.
  2. Dissolve the sugar in the coconut milk and mix with the mung bean powder; if you like, strain for a smoother batter.
  3. Cook the mixture over low heat, stirring, until it thickens to a smooth paste and comes away from the pot.
  4. Quickly pour the thickened mixture into a greased tray and smooth the surface by pressing with a piece of oiled banana leaf, or oiled spatula.
  5. Cool and cut as desired - traditionally, it is cut into diamond shapes. Serve with browned coconut milk crumbs.
Browned coconut milk crumbs (tahi minyak) instructions:
  1. Bring the coconut milk to a boil without stirring. Then, cook, stirring, until the oil separates from the milk solids. Lower heat and cook, stirring now and then, until the milk solids turn brown - about 45 minutes.
  2. Turn off heat, and scoop out the browned milk crumbs with a strainer. Spread the crumbs on absorbent paper towels to drain excess oil. Store in a clean jar. Reserve coconut oil for other uses.

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