Sunday, 16 February 2014

Kuih kasturi

Kuih kasturi is simply sweetened patties of mushy mung beans, battered and deep fried. Kuih kasturi's similarity to an Indian sweet may be a result of fusion of cuisines, but personally i prefer this sweeter kuih to the latter. Although this is a simple snack to make (especially for those who have mastered deep frying), it remains a rare find in kuih stalls of Malaysia. Here's how to make your own batch to serve with a cup of coffee or teh tarik.

120 g mung beans
2 1/2 tablespoon sugar (white or brown)
2 tablespoon grated coconut( or dried desiccated coconut)
A pinch of salt
1-2 Pandan leaves (or 1/2 teaspoon of the same flavouring)
Oil for deep frying
2 tablespoon rice flour
2 tablespoon plain flour
100ml water (or just enough to make a medium thick batter)
A drop of yellow food colouring

Cooked mung beans

Soak the beans overnight. Boil it with pandan leaves until it is slightly overcook, this takes about 30 minutes (beans should be easily mashed with the back of a spoon). Drain the beans, fish out the pandan leaf and stir in the sugar, salt and grated coconut (and the flavouring if it's used). Mix well, divide into 8-9  portions and form medium-sized, 1 cm thick round patties (like a burger). You can make bigger but fewer patties if you wish. Leave these to chill in the fridge for 2 hours or 5-10 minutes in the freezer for a quicker process.

Meanwhile, mix the batter ingredients to get a smooth batter with medium consistency- not too runny or too thick. For lump-free batter, always add the liquid to the dry ingredients and use a whisk.
Heat oil for frying in a pan. Dip and coat the cold patties in the batter and gently drop it into the oil. Fry on both sides until golden.