Putu Kua
INGREDIENTS:
- 600gm Serbuk Kacang Hijau Cap Bunga Rose
- 400gm castor sugar, blended finely and sifted
- 200 - 300ml water
- Some sago flour, wrapped up in cloth
INSTRUCTIONS:
- Add Serbuk Kacang Hijau Cap Bunga Rose together with the sugar and mix well.
- Then, add water little by little while stirring until this mixture can hold its shape. Cover with damp cloth for half an hour.
- Prepare the putu kua mould and hit it with the sago flour wrap.
- Then put the mixture in the mould and press hard until everything is compact. Level it using a knife.
- Turn the mould upside down on a tray and knock it slowly to get the putu out.
- Arrange the putu on a tray and leave it to dry in a sunny area.
- You may also dry it in the oven on medium heat for 5 mins.
- Store in an airtight jar.