Updated post on 8/1/2017
Last year I bought the ready fried green bean flour, it did not have the aroma of traditional kuih koya. I am disappointed. This year when I shopped at Phoon Huat, I saw another packaging being sold, I bought one and I am very pleased with what I have bought. It have the aroma of green bean and very traditional fragrance. I used it to prepare a batch and upload new pictures. Please note that there is a “FRIED” wording in the pacakage and hence there is no need to fry again.
To date, this is the most satisfactory. Home made flour have the aroma but the texture is much coarser and I do not think any home made green bean flour can be as fine as factory produced green bean flour.
Updated post on 30-9-2016
Subsequent to the issuance of this post, I have been toying around very type of mung bean flour. It seems that I cannot get back the traditional taste or my childhood taste until today. This recipe uses Tepong Hoen Kway or white colour mung bean flour as produced by Indonesia, the taste is different.
I bought those sold in the Singapore bakery which is type of mung bean flour premix specifically for the kuih koya as in the label. I was shocked that it is not the type that I am looking for . It is shown in picture below.
This is what I get as in the picture below.. Taste is closer but it is still different. By the way, split mung bean does not taste and smell exactly like the green colour mung bean..
I then decided to start from raw green colour mung beans and I think i have managed to get my childhood taste and colour .
I blog this purely for the sake of keeping a record of our traditional cookies..This is one of the traditional cookies that grows up with me..
In the 70’s and 80’s, this cookie is very common and in fact, I recalled that during Chinese new year, this is one of the 2 types of moulded cookies that were available. One is the famous Kuih Bangkit which is still quite commonly available and another one is this one.. the green beans cookies (绿豆糕 or lek tao ko) which is less common nowadays.
I called this the sibling of kuih bangkit because of the many similarities in the preparation. Both need simple ingredients, no oil, stir fry the flour until cook, moulding, baked or sun dried and that is it. Both have the texture of melt in the mouth …
I do not expect any people will try this recipe because I believed most do not have the mould, and not even many readers may have seen or heard about this cookies. I posted in 4 Facebook groups, two English speaking, one Indonesian and another Chinese speaking Group. Apparently, those members who aged 40 and above can remember and I was surprised that the method of preparation and the ingredients is the same as Indonesian recipe. In Indonesia, it is called Kue Satu, some called it Putu Kacang Hijau and there are also those who called it as Kuih Koya.
I have tried my very best to prepare this cookies and my moulding was rather lousy. As it is a new mould, it stuck in the mould and the imprint was a bit blur …However, the texture is melt in the mouth..
WHAT IS REQUIRED
Recipe adapted from: Kueh Koya (Green Bean Cookies)
Servings: About 20-30 depending on size of your mould
100 grams green beans flour (refer above for another type of fried green bean flour)
30 grams of icing sugar
1-2 Pandan leaves
- 25 grams of vegetable shortening
24 ml of water (may not need to use up all)
STEPS OF PREPARATION
Pre-heat the oven to 150 degree Celsius.
Put the green bean flour (mung bean flour) and pandan leaves in a tray, bake in the pre-heated oven of 150 degree Celcius for about 15 –20 minutes until the Pandan leaves curled up, aroma penetrates the house and look slight brownish. Open the oven door and stir for every 5 minutes. Let the flour cool and add in the icing sugar. Stir until well mixed. Traditionally, the flour and the Pandanus leaves were stir fried at low heat over the stoves. If the stir frying is long enough, the flour can become very brown.
Sift the icing sugar, vegetable shortening and the cooked green bean flour into a bowl. Sprinkle the water gradually until it forms a lump. You may or may not to use up all the water . Once done , put some into the wooden kuih koya mould.press hard, level of the excess and dislodge by lightly tagged the side of the mould. Dry the kuih under the sun or bake in the oven at 130 degree Celsius until dry.
Processing from raw mung beans
- Wash the mung beans, drain and bake in the oven at 150 degree Celsius until crispy. When the mung beans is ready and cooked, you can smell the aroma. The colour will be darker and it will take about 20-30 minutes. Alternatively, you can dry fry the mung beans over the stove until the mung bean is cooked and fragrant.
- When the cooked mung bean is cooled, either use a food processor or use a pestle and mortar to blend/grind the mung bean. Food processor is optional if you can pound it directly. Pound as fine as possible and sieve using the finest sift you have.
- Once the flour is ready, proceed to continue following the steps listed above.
As I was preparing the Kuih Koya in a rush and the imprint was not good. I will prepare more in the next Chinese New Year and another set of picture will be uploaded. Whether white or brown is all depends on individual. If you want it a bit char and believed that it is more aromatic, you can bake or stir fry a bit longer. However, I used to eat the cookies in this snow white look, therefore I have purposely prepared it as such. Do give it a try for the sake of simple ingredients.
This recipe was included in Page 3 and Page 4 of the following E-book.
For more Chinese New Year related cookies, snack and steamed cake recipes, you can have a copy of “Easy Chinese New Year Recipes – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD3.50. The recipes covered various recipes from auspicious radish cake to nian gao to traditional kuih bangkit to trendy London almond cookies. Of course not forgetting both type of pineapple tarts. You can purchase by clicking the link above. You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at [email protected] and separate arrangement can be made.
Hope you like the post today. Cheers and have a nice day.
You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 11,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.
- A Trendy Mooncake Festival Snack Dan Huang Su AKA Salted Egg Yolk Flaky Pastry or 蛋黄酥
- Celery Braised Pan Fried Fish (芹菜半煎煮鱼）
- Chinese New Year Recipes–Mixed Nuts Florentine (杂果仁脆片）
- Classic Zucchini Slices (夏南瓜切片小吃）
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- July 2019 (1)
- March 2018 (1)
- December 2017 (1)
- July 2017 (1)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
Error: No connected account.
Please go to the Instagram Feed settings page to connect an account.
- 7,557,182 hits