Kuih Kasturi ( mung bean fritters )

Here is another kuih that i wanted to make long ago, since this month Aspiring bakers calling us to make kuih, so i have no excuses not try out this time. A very simple kuih, cooked mung bean coat with batter and deep fry.

mung bean-before and after cooked

shape it before deep fry

Kuih Kasturi ( mung bean fritters )
(recipe source: adapted from Cherry on a cake with minor changes)
*makes 30pcs


300g green mung beans
100g light brown sugar
100g freshly grated coconut
1/2tsp salt


Batter
100g plain flour
50g rice flour
1/4tsp salt
1/2tsp baking soda
160ml ice cold water


Method


1. Place mung beans in a fairly deep pot. Cover with water completely, the water level about an inch and a half above the surface of the mung beans.
2. Bring to a boil and then lower flame to simmer. Cook until the beans are tender, have broken up and until the beans have absorbed all the liquid leaving only a mush of beans in the pot.
3. Watch the pot carefully towards the end so that it doesn't burn. Transfer the mush onto a flat plate to cool it down completely.*
4. When the boiled beans have cooled down completely transfer to a medium bowl and add grated coconut, sugar and salt. Adjust for sweetness if you like it sweeter. Mix thoroughly until it becomes pasty and then shape into patties (30g each) about 2 inches in diameter.
5. To prepare batter: mix all dry ingredients together, slowly add cold water and stop until you have achieved a nice coating batter.
6. Heat up a wok with oil until hot over medium low flame. Dip the bean patties in the batter one by one and fry until a light golden brown and crispy. Serve warm or at room temperature. Enjoy.


* It's important that the cooked beans cool down completely so that when the sugar is added it will not melt and make the bean mixture too soft

My both sons are not so keen on this kuih, they dislike a lot of beans, even i cooked red bean soup, usually they only drink the soup but not eating the beans..nowadays kids are not so appreciate this kind of traditional kueh-mueh..sad to say..

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.