THE mere mention of kuih kole kacang stirs up a wave of nostalgia for those who grew up savouring this rich, silky and decadently nutty Malay kuih.
Also spelt kuih koleh kacang, this traditional treat with a shared Malaysian and Indonesian culinary heritage, is known for its distinctively smooth texture and deep, caramelised flavour of gula Melaka and roasted mung beans.
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Boil the gula Melaka and pandan until completely dissolved.
Cook santan with salt over low to medium heat until all the water is dried out.
Chop gula Melaka before boiling in water with pandan.
When the gula Melaka and pandan is dissolved, strain and allow it to cool completely.
Pour the batter into the pan and level the surface.
