Wednesday, 15 April 2015

绿豆糕 ~ Mung Beans Fritter ( Kuih Kasturi )



 
 
食谱取自 Nasi Lemak Lover
 
绿豆糕
材料:
300g  绿豆
100g  黄糖
100g  新鲜椰丝
1/2茶匙
 
面糊
100g  面粉
50g  粘米粉
1/4茶匙      
1/2茶匙  苏打粉
160ml 冷开水
 
做法:
1.绿豆加水以小火闷煮至软和水干(不要煮焦哦!)。
 
2.倒入碟里,待冷,备用。
 
3.冷却后加入新鲜椰丝,糖和盐。搅拌均匀,然后分成每份30g的小团,搓圆压扁备用。
 
4.面糊 将干性面糊材料倒入碗里,徐徐的加入水。( 调至自己喜爱的浓稠度
 
5.锅里 烧热油,绿豆糕沾上面糊,入锅炸至金黄色
 
 
Recipe source :  Nasi Lemak Lover
 
Kuih Kasturi
Ingredients :
300g green mung beans
100g light brown sugar
100g freshly grated coconut
1/2tsp salt
 
Batter :
100g plain flour
50g rice flour
1/4tsp salt
1/2tsp baking soda
160ml ice cold water
 
Method :
1. Place mung beans in a fairly deep pot. Cover with water completely, the water level about an inch and a half above the surface of the mung beans. Bring to a boil and then lower flame to simmer. Cook until the beans are tender, have broken up and until the beans have absorbed all the liquid leaving only a mush of beans in the pot. Watch the pot carefully towards the end so that it doesn't burn .
 
2Transfer the mush onto a flat plate to cool it down completely.*
 
3When the boiled beans have cooled down completely transfer to a medium bowl and add grated coconut, sugar and salt. Adjust for sweetness if you like it sweeter. Mix thoroughly until it becomes pasty and then shape into patties (30g each) about 2 inches in diameter.
 
4. To prepare batter: mix all dry ingredients together, slowly add cold water and stop until you have achieved a nice coating batter.
5. Heat up a wok with oil until hot over medium low flame. Dip the bean patties in the batter one by one and fry until a light golden brown and crispy. Serve warm or at room temperature. Enjoy.
 
* It's important that the cooked beans cool down completely so that when the sugar is added it will not melt and make the bean mixture too soft .