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Koleh Kacang

Koleh Kacang

INGREDIENT A

(for koleh kacang)

INGREDIENT B

(for tahi minyak/coconut milk crumbs)

  • 300ml coconut milk
  • a pinch of salt

INSTRUCTIONS

  1. Start by making tahi minyak by boiling INGREDIENT B on low fire. Stir occassionally until the coconut milk turns into clear oil with golden crumbs (tahi minyak) on top.
  2. Strain the golden crumbs so it does not turn black in the hot oil then spread it on food-safe oil absorbing paper. Set aside.
  3. Cool the coconut oil and store it for other use.
  4. Mix the Serbuk Kacang Hijau with 1 litre of water and thick coconut milk until there are no lumps. Set aside.
  5. Boil 1 litre of water in a deep pan and add the nisang/palm sugar and white sugar until everything dissolves.
  6. While stirring, add the Serbuk Kacang Hijau mix from step 4 and keep stirring until it reaches thick consistency and does not stick to the pan anymore.
  7. Pour into a suitable mould/container and sprinkle all the tahi minyak while the koleh kacang is still hot.
  8. Leave to cool and then slice it before serving.

 

Buy Serbuk Kacang Hijau Cap Bunga Rose here.