About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Wednesday, July 16, 2014

KUIH KOLEH KACANG

 
 
 
 
KUIH KOLEH KACANG
 
 
2 cups green beans flour, I did't use the pkt flour i made myself. Dry roast 500 gm green beans  until light brown and grind into powder,sieve and use 2 cups
 
1 litre thick coconut milk
 
2 pinch salt
 
440 gm brown sugar
 
2 cups water
 
5 tbsp sugar
 
2 pandan leaves
 
Coconut oil
 
For the topping:
 
This is call tani minyak in malay. To make it you boil 2 cups of thick coconut stir occasionally until it became oil and the cream turn light brown. Sieve the oil and use the granules( tahi minyak) and the coconut oil
 
 
1. Greased a 20cm tin with the coconut oil.
 
2. Boil the brown sugar with water until the sugar dissolve. remove from the heat and cool.
 
3. When the brown sugar syrup is cool. add in the green bean flour,coconut milk,salt ,sugar and coconut oil in a pan.
 
4. Add in the pandan leaves and cook over a low heat stirring all the time. Until it becames thick and cooked. Don't over cook it. Remove the pandan  and pour into the tin and smooth the top with a greased knife. Garnish with the coconut granules. Let it cool before cutting.
 
 



 
 
 
 
 
 
 


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