Kueh Koya (Green Bean Cookies)
Ingredients:
500g green beans flour
200g icing sugar
3 screwpine leaves
water (about 1/2 cup)
Method:
1. In a dry wok, stir-fry the green beans flour and pandan leaves on low heat till fragrant.
2. Sift the flour and remove the pandan leaves. Leave to cool.
3. Mix flour and icing sugar in a big mixing bowl. Sprinkle with water, a little at a time and carefully mix with the flour mixture. (Do not add too much water or the mixture will be very sticky). Mixture should resemble fine breadcrumbs and should be able to hold its shape when pressed into a lump.
4. Fill a wooden kueh koya mould with a handful of crumbly bean mixture. Press mixture into moulds till firm and compact or the imprint will not be nice. Level and scrape off excess mixture with a scraper.
5. Dislodge biscuits by tapping the mould gently. Arrange on an ungreased tray and dry in the sun for a few days until firm and dry. Alternatively, bake in an oven at 120 deg C till dry.
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I’m KC Ng from Singapore. Good day!
Just came across this green bean cookies recipe. May I check do you know how to make kueh tutu? (The ones they sell at Pasar Malam in Spore and Malaysia )
Rose, how are you feeling? Have get rid of all cancer cells? Take care.
Comment by kc ng | July 25, 2007
Thanks KC,
I’m doing fine and I thank God for His healing power.
I’m quite interested in kueh tutu too. I think I do have a recipe, let me check if it is still around.
Blessings!
Rose
Comment by rose | July 25, 2007
Thanks for prompt reply.
Take care.
Comment by kc ng | July 25, 2007
Dear Rose, how come your recipes are in grams? I don’t have a kitchen scale. Could you convert this recipe, green bean cookies into cups and ounces? TQ and God bless.
Comment by AhMoy | January 22, 2008
Dear Rose,I find this kueh koya for so long n nobody know how to do. when i 12years old my mum friend give me this kueh koya, I ate n i love this kueh koya very much. i ask her to teach me she said cannot. n every year i go around n find this kueh koya i buy but the taste is not good. Today im so happy to get this kuih koya recipe,n i will try n make this kuih.I will like to say thank u very much Rose. im so happy! Thank u.
Comment by alecia | October 10, 2008
Dear Rose,
How could you tell if the Kuih Koya is dry enough if I bake them? Could you give me the estimated baking time? Thank Your for sharing.God blessed recovery.
Comment by Marie | April 20, 2009
Dear Marie,
Baking the kueh koya for too long will make it very hard. Just need to dry it in a slow oven till it is firm enough to handle without breaking.
Regards.
Rose
Comment by rose | April 26, 2009
Rose, u have kueh tu tu recipe? Can share?
Comment by Sharon | October 20, 2010
Dear Ms Rose
I had followed the steps of baking Kueh Koya. It turned out fine except black dots are spotted all over the kueh. It also left some hardened substance after the kueh was put in the mouth. Can you enlighten me why is it so? Thank you very much!
H Koh
Comment by H Koh (Ms) | January 13, 2011
Dear Rose, I hope you are well. I have been trying for the last couple of years to find a recipe like the Macau almond cookies that you can buy. They look hard but you bite into it and they have a lovely sandy, crumbling texture and melt in the mouth. Please, please, PLEASE do you have a recipe to make cookies like this? I think they are pressed into a mould and dried out too.
Thank you very much for your time.
Comment by Bobi | July 30, 2011
Hi Rose,
I will appreciate it very much if you could kindly share to me the secrets on how to cook kueh tutu. I’ve been trying to make it for many weeks using powdery rice flour bought from grocery and filled it with sweetened coconut inside the makeshift mould, then dislodged it (removing the mould), and cook it using conventional steamer for hours in a gas stove, but to no avail. What happened was my steamer always ran out of boiling water but the tutu was still uncooked.
The rice flour is still in powdery form and not done. I tried also the water sprinkling method, mixing it with small amount of water, etc. but still failed.
Please help.God bless you and your loved ones, too.
All the best for you.
Comment by Dodz | August 9, 2011
Hi Rose,
Thanks so much for the recipe, I appreciated this Kuih Koya recipe which I have been searching for it many years. No one known the recipe. My family like this kuih. Could you advise me why the Kuih Koya that I baked so hard to bike but the taste is good when it melted in mouth. Could it because I added too much portion of water? But if I didn’t add enough water it can’t form the shape.
Please advise. May the Lord bless you and your family. All the best for you.
Comment by Vivien | January 17, 2012