It is a traditional dessert of Malaysia and Singapore. Made of green bean flour, coconut milk and palm sugar. If palm sugar unavailable, you can use dark brown sugar instead.
This can be prepared by steaming or stirring over stove top until thicken. I use 2nd method. Traditionally they are garnished with coconut crumbs but I omit this, just sprinkle with toasted sesame seed for garnish.
My mum used to prepare them but at that time, you can't get the green bean flour so you've to do it from scratch. It's tedious process but it tasted fabulous and so fragrant. Now I tried to re-create them using Zarinah Anwar's recipe from the book called The MPH Cookbook.
1 C green bean flour
2 1/2 C coconut milk
1/4 tsp salt
2 TB toasted sesame seed (optional)
230g palm sugar
1/2 C water
6 TB white sugar (used 2 TB)
1 screwpine leaf (optional)
Combine all ingredients in a pot. Bring to boil. Strain then leave to cool.
METHOD FOR KOLEH KOLEH
1. Combine flour, syrup, coconut milk and salt in a mixing bowl. Mix well, strain into greased 7in pan, steam for 5 minutes. Stir and steam another 5 minutes. Remove and stir, continue steaming for 30 minutes Remove and cool completely before slicing.
2. In a mixing bowl, combine flour, syrup, coconut milk and salt. Strain and put into deep pot. Using medium heat, stir constantly until thicken about 15 minutes. Pour into greased 7 in pan, sprinkle with toasted sesame seed (optional) and let cool completely before slicing.
Linking to The Greedy Eighties