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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