U8A+-+Kole+Kacang


 * __History__**

Kole kacang originated from Malaysia and it was said that Kole kacang was from Kelantan, which the word Kole itself originated from the Kelantanese word for kuih, which is //Kole//. Kole kacang is considered national heritage as it is considered rare and not many citizens are capable in making it.


 * __Kole Kacang Recipe__**



Ingredients 1 cup of coconut milk (concentrated) 1 cup of brown sugar 2 cups of granulated sugar 1 cup of water 1 cup of green-pea flour (BABAS or Cap Kijang) Few 'Pandan' leaves A pinch of salt

How to:

1.Cook the concentrated coconut milk till it becomes 'tahi minyak'. Scoop all 'tahi minyak' and keep it away. Leave only 2tbsp of 'tahi minyak' in the pot. 2.Cook the brown and granulated sugar; water and pandan leaves until the sugar dissolve. Let it cool in room temperature. 3.Combine green-pea flour, coconut milk, salt and the dissolve sugar in a large bowl and mix them. 4.Put the mixture into the pan that contains the 'tahi minyak'. Stir the mixture and cook until it is concentrated and shiny. Pour the mixture into a greased pan. 5. Sprinkle the 'tahi minyak' and let it cool. 6. Cut the kole kacang into several cubicles and ready to serve and eat! :)

To watch a video on how to prepare kole kacang, click the link below:

[|Cara Membuat Kuih Kole Kacang]