Makan Story
kole kole
A well-loved Malay kuih* often described as having a chocolatey taste (although not containing chocolate). It is made with green bean paste, palm sugar and cocount bits.
* "kuih" is a bite-sized dessert or confection.
ingredients
Kuih:
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150g block of gula melaka
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525ml water
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1/4 tbsp salt
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15g margarine
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15g brown colouring
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175g green bean flour
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125ml coconut cream
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15g of coconut bits
Coconut Bits:
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1kg Coconut Milk
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525ml Sunflower Oil
Steps
For Coconut Bits:
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Mix the coconut cream and sunflower oil and heat over low heat.
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Stir constantly until it turns dry and becomes small coconut bits in about 30-45 minutes.
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Once it is dried, leave it to cool at room temperature for 20-30 minutes.
For Glutinous Rice:
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Heat gula melaka in a pot or pan for 5-10 minutes till it melts and caramelises into a golden-brown liquid. Once done, put aside to let it cool.
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Add the gula melaka, salt, margarine, brown colouring, coconut cream and 250ml of water into a pot and heat over high heat. Stir for about 10 minutes until it becomes thick and heavy with the coconut cream rising to the brim.
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Mix green bean flour and 275ml of water in a separate bowl and whisk for about 15 minutes.
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Once it becomes thick and heavy, pour whisked green flour into the pot while stirring.
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Mix it evenly until it becomes thick then reduce heat.
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Spread oil onto two square containers and place a plastic layer on top. Any container shape and size is fine.
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Spread oil onto the containers again, ensuring that the corners and plastic are covered with oil.
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Fill the containers with the cooked Kole Kole and use a knife to even out the layer.
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Pour and spread coconut bits on top of the Kole Kole.
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Let it cool for about 25-30 minutes before cutting the Kole Kole into smaller pieces.
Cooking Process:
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Add the gula melaka, salt, margarine, brown colouring, coconut cream and 250ml of water into a pot and heat over high heat. Stir for about 10 minutes until it becomes thick and heavy with the coconut cream rising to the brim.
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Mix green bean flour and 275ml of water in a separate bowl and whisk for about 15 minutes.
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Once it becomes thick and heavy, pour whisked green flour into the pot while stirring.
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Mix it evenly until it becomes thick then reduce heat.
-
Spread oil onto two square containers and place a plastic layer on top. Any container shape and size is fine.
-
Spread oil onto the containers again, ensuring that the corners and plastic are covered with oil.
-
Fill the containers with the cooked Kole Kole and use a knife to even out the layer.
-
Pour and spread coconut bits on top of the Kole Kole.
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Let it cool for about 25-30 minutes before cutting the Kole Kole into smaller pieces.