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.