KOLEH KACANG

Ingredients:

2 cups roasted ground moong dal flour.
1 ½ cups palm sugar ( more if you like sweet)
5 cups thick coconut milk from 1 ½ coconut
2 screwpine leaves
Little salt

Coconut Residue Crisps:
1 cup thick coconut milk from 1 coconut

Method:

To make the coconut residue:
Put coconut milk in a wok and stir over low heat,
with a wooden spatula for about 35 minutes.
Oil will separate from coconut residue.
Continue stirring until coconut residue turns rich brown.
Remove from heat and keep aside.
(This is how I make coconut oil for special cooking)

To make the koleh:
Melt and strain the sugar in little water.
In a heavy deep wok, add in the roasted moong dal flour,
Sugar syrup, salt, coconut milk and the screwpine leaves.
Mix well without any lumps.

Put the mixture on a low flame, using a wooden spatula,
Keep on stirring the mixture until it becomes a thick paste.
Do not allow the mixture to stick to the bottom.
There will be enough oil from the coconut milk added.
Or you can add little oil from the coconut residue.
When the paste is thick enough, discard the leaf.

Spoon into a shallow tin and smoothen the surface,
while still hot. Sprinkle the coconut residue crisps on top.
Leave to cool well before slicing.