Koleh Kacang
INGREDIENT A
(for koleh kacang)
- 500gm Serbuk Kacang Hijau Cap Bunga Rose
- 250gm nisang/palm sugar
- 1 cup thick coconut milk
- 250gm white sugar, or reduce for low sugar version
- 2 eggs
- 2 litres water
INGREDIENT B
(for tahi minyak/coconut milk crumbs)
- 300ml coconut milk
- a pinch of salt
INSTRUCTIONS
- 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.
- 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.
- Cool the coconut oil and store it for other use.
- Mix the Serbuk Kacang Hijau with 1 litre of water and thick coconut milk until there are no lumps. Set aside.
- Boil 1 litre of water in a deep pan and add the nisang/palm sugar and white sugar until everything dissolves.
- 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.
- Pour into a suitable mould/container and sprinkle all the tahi minyak while the koleh kacang is still hot.
- Leave to cool and then slice it before serving.