Ingredients:
300g green/mung beans - soaked for at least 2 hours
4 cups water
3 cups thick coconut milk
450g palm sugar (gula Melaka)- cut into small pieces
1/2 cup water
2 screwpine leaves (daun pandan)
Coconut residue crisps (tahi minyak) - for topping
Cooking Method:
Wash green beans and put in a pressure cooker with 4 cups water. Cook for 20 minutes.
Transfer the beans into a blender with coconut milk, blend until fine. If blender is not turning well, add in a little extra coconut milk.
Melt palm sugar with water over heat, stirring frequently. Strain into blended mixture. Mix well.
Pour the mixture into a wok, add pandan leaves and stir continuously with a wooden spatula over low heat for about 15 minutes until it becomes a thick paste. Do not allow mixture to stick to bottom of wok. When paste is thick enough, discard pandan leaves.
Spoon into an 18cm x 27cm shallow tin and smooth surface while still hot. Sprinkle with prepared coconut residue crisps. Leave to cool before cutting.
.:Coconut residue crisps:.
You need:
1 cup thick coconut milk from 1 coconut
How to make:
Put coconut milk a wok and stir over low heat with a wooden spatula for 35 minutes. Oil will separate from coconut residue. Continue stirring until coconut residue turns a rich brown. Remove from heat and drain.
