KOLEH KACANG


Koleh kacang is one of kelantan people's favourite which is well known among old people like my mom . Usually,koleh kacang are sold during fasting month. It can be serve  during tea time or breakfast .The brownish colour made my mom loves to eat koleh kacang and also because it contains grean bean flour and fecal oil inside the ingredient. The  fecal oil and green bean flour made it taste good. Besides that,the smoothness of koleh kacang is because of the coconut milk inside. The good smell come from pandan leaves,and the sweetness come from the brown sugar and white sugar added. To finish the taste,add pinch of salt to balancing the sweetness. The koleh kacang are sold at any cakes stall on the road side in Kelantan. It easy to having it and delicious to eat on your way. Here are the recipe that will easier you to serve koleh kacang in a correct way.

                       
                          

Ingredients: (brass 5 "@ portions 7-8 people)
1 cup coconut milk **
1 cup brown sugar *
2 tablespoons granulated sugar dominates *
1 cup water *
Some pandan leaves * | knot
2 cups coconut milk
1 cup green bean flour
A pinch of salt

Contact:
1.cook the material marked ** so it turns to fecal oil.When ready , put aside the resulting oil and let excess oil in the pan.
2.cook materials marked * until the sugar dissolves, cool and set aside first.
3. Enter green bean flour, milk, salt and brown sugar in a container, stirring until well blended.
4. Enter the mixture in a pan containing excess oil from clotted just now..Masak stirred until it thickens, pour the mixture into a container or pan. ( use a baking sheet 5 ")
5.If the cold dough may be cut but prior sprinkle with fecal oill.it can be served as afternoon tea or breakfast.