Koleh Kacang and Browned Coconut Milk Crumbs
This recipe was first published in Flavours magazine.
Print Recipe
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| Servings |
| 15pieces |
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Ingredients
Koleh kacang
- 150g pure mung bean powder
- 200g fresh thick coconut milkmixed with 650ml water
- 275g caster sugar
Browned coconut milk crumbs (tahi minyak)
- 1litre thick coconut creamfrom 3 coconuts or 1 kg freshly grated coconut flesh, mixed with water to extract milk
- 1kg freshly grated coconut fleshmixed with water to extract milk
Servings: pieces
Units:
Instructions
Koleh kacang instructions:
- Place the mung bean powder in a mixing bowl.
- Dissolve the sugar in the coconut milk and mix with the mung bean powder; if you like, strain for a smoother batter.
- Cook the mixture over low heat, stirring, until it thickens to a smooth paste and comes away from the pot.
- 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.
- 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:
- 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.
- 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.
Tags: koleh kacang, RECIPES
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