Rose’s Kitchen

Kueh Koya (Green Bean Cookies)

Kueh KoyaKueh Koya Moulds

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.

February 14, 2007 - Posted by rose | Cookies | | 9 Comments

9 Comments »

  1. why this green bean flour has to stir fry in wok but GREEN BEAN ALMOND COOKIES no need? Green bean flour has to stir fry for how long?

    Comment by wei fun | December 10, 2007 | Reply

  2. Could you convert your measurements into cups and ounces? TQ

    Comment by AhMoy | January 20, 2008 | Reply

  3. Hi Rose

    I am gluten intolerance and is looking for receipe for bread and cookies. I saw yr receepe for green bean cookie. Pls adv where/how/what green bean flour is? The cookie has to be dried in the sun for a few days- pls adv how many days, must it be under the sun or just in the house at room temperature? Secondly do you have kueh banjit receipe?

    Tks & rgds
    Nancy

    Comment by Nancy | February 18, 2008 | Reply

  4. Hi Rose,

    I’ve been looking for this recipe for a long time. thank you for sharing.

    Comment by Siew | October 25, 2008 | Reply

  5. Hi,

    thanks for sharing this lovely recipe… I was wondering if you know how to make red bean cookies similar to this but with red bean instead of green bean?

    Comment by Gaye | December 29, 2008 | Reply

  6. Neat post, Hope to visit soon.

    Comment by Sleeriaeretty | May 21, 2009 | Reply

  7. Dear Rose, what is green bean flour? where can i buy it and what is the brand name.

    Comment by Miss Lee | July 10, 2009 | Reply

  8. Hi Rose,

    Do you know the history of this Kueh Koya?

    Thank you.

    Best Regards,
    Jessie

    Comment by Jessie | August 18, 2009 | Reply

  9. Thanks, Rose.

    My grandma makes lots of kuih every Chinese New Year and I have to help!
    She steamed kuih koya first then baked in the sun till they are dry. She call this ko-w-ah kuih.

    I think this makes her kuih koya “sang” (fluffy with a bite, not rock hard like the commercial variety)
    and she uses only green bean flour – she dry roast the green mung bean in a work on low heat, then send them to the flour mill in town to get grind up. She also mixes her sugar paste – it is a secret – I do not know how she did it – perhaps she mixes castor suger and a little sugar and work on it until they are like icing sugar paste? but her powdery paste is very fine texture, is quite dry and smells wondeful and it keeps for years – I am not able to find the name for this – years later I learn French cuisine and I have not come across this – this is unlike the wet icing sugar spread that we use to spread over cake. This sugar is all that she uses to mix into the green bean flour – I do not recall she add water to the mixture.

    My grandma is a genious cook – her food is wonderfully delicious and she never did small batches – she has to make for all our relatives ! too bad I was too young to note her recipe.

    I am very happy to have found your site!! I am delirious with so many wonderful memories.
    Thank you very, very much, and wish you in good health.

    Carrie

    Comment by Anonymous | September 1, 2009 | Reply


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