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Saturday, August 12, 2006

Kueh Koya



Ingredients:

250 gm. Green pea flour
50 gm. Hong Kong flour
25 gm. Rice flour - sifted
120 gm. icing sugar
80 gm. almond powder or almond nibs

100 gm. shortening

Method:

(1) Mix all the ingredients together.
(2) Press small portion of the mixture into a kueh koya mould and gently tap out.
(3) Place onto cooking tray and bake at 140C for about 30 mins.
(4) Leave to cool before storing into cookie containers.

27 comments:

Jiji said...

Yochana

Thank you very much for sharing this recipe.

Apa itu said...

I loved to eat the melt-in-your-mouth kueh koya at Chinese New Year when I was young.

I need HELP to make this - when I assembled all the ingredients yesterday it was all crumbly, floury and dry and doesn't seem to come together. What did I do wrong?

yochana said...

Hi apa itu,

sometimes your green bean flour could be too dry. Sprinkle some water onto your mixture and try to mould it. Becareful not to overdo it.

rgds

Apa itu said...

Thanks for the tips, Yochana, will try that. You are very helpful, responsive and selfless.

Anonymous said...

hi aunty, would like to know does this recipe produce the soft or hard type of green bean cookies? is the same as 'lek tau kor' which is soft?

yochana said...

Hi anonymous,

this kueh koya is the soft type - yes it's like the lek tau kor but omit the ground almonds or almond nibs.

rgds

Anonymous said...

Hi Auntyyochana,
I love to glance your website & thanks for sharing the recipe also. I live in HK but I'm M'sian. Can I check with you that Green Pea Flour = Hoen kwee flour?? I really miss M'sia kueh. Thx

yochana said...

Hi anonymous from Hong Kong,

for kueh koya, don't use hoen kwe flour. You can make your own flour by dry-frying your green beans till cooked. Send it to a rice miller to mill into fine grounded green bean flour. I used to do this way many years ago when nobody sells the flour. Nowadays it's easily availble in Singapore and Malaysia and so we don't send it to the miller anymore.

Rgds..aunty

Anonymous said...

Yochana

Where can buy green pea flour?

Annie

yochana said...

Hi Annie,

You can buy green pea flour from Sun Lik.

rgds

Anonymous said...

Hi Yochana

Is there a difference between green pea flour and green bean flour?

annie

Yoke said...

hi yochana,
i tried this kuih a few hrs ago & it melts-in-mouth. is it the right texture of the kuih? cos i couldn't recall i had it b4. if it is, thanx for ur recipe. otherwise it was my lousy baking. haha!!!!!

yochana said...

Hi Yoke,

Kueh Koya is supposed to melt in the mouth but the kueh koya must be in it's shape.

rgds

Anonymous said...

hello aunty, i tried making this today and it tastes great. but mine did not melt in the mouth. could you advise? could it be due to the following:
1. i added a fair bit of water as the mixture failed to bind
2. did i press too hard into the mould?
3. do i have to reduce the baking time?( i used 140c without fan and baked for about 25 mins)
thnks aunty

yochana said...

Hi anonymous.

What you can do is to rebake at a very low temperature to dry it and it will melt in your mouth.

rgds

Anonymous said...

hi aunty, thanks for your prompt reply. but if i were to rebake again, wont the biscuits become harder after further drying?

yochana said...

Hi anonymous,

During our forefather's time, they don't use an oven. They dry it under the hot sun for several days until dry. Slow heat will not harden the cookie.

rgds

Anonymous said...

hi aunty, i tried baking it in 100c for about 20 mins but the biscuits turn out more like biscuits and harder. pls help :(

Anonymous said...

hi aunty, where did you get this mould?

Aunty Yochana said...

hi anonymous,

I bought this from indonesia but I think Phoon huat or Johor Bahru's ming huat might sell them too.

rgds

Anonymous said...

Hi Lucy, may i know if i can make the dough of this kueh in advance and put in the fridge, defrost and bake next day? I would like to do my dough in advance the night before and try to bake all the next day. Thanks for your advice.

regards,
jade_lotus

Aunty Yochana said...

Hi Jade Lotus,

I don't see why you can't.
It's definitely possible..

rgds

Anonymous said...

Hi, is this a crunchy cookie or melt-in-the mouth cookie? Thanks for your help.

regards,
tazz

Aunty Yochana said...

Hi tazz,

if you do it correctly, it will be melt-in the mouth type and if you do it wrongly, it will be crunchy .
Your green bean flour must also be dry and light.

rgds

Anonymous said...

I am happy to find this recipe, tried it and bake it . How do I tell if it is cooked? I have baked the first tray and too late to realise oven temp set at 140 is actually 120 . Have been baking it to forty mins and keep eating along the way, ha, can imagine the qtty left. Then realise the first twenty mins , the centre is not dark in color but instead soft inside. Then finally at 40 mins it is dark and hard in center. Which is right ? Is it overcooked? But in general it taste good. Like u say, it must have gone wrong w the oven temp and time. The temp is 140 in actual? Fan is on. One tray at a time too. I am sure these are difficult questions cuz so much variations. Pls try to advise if u know some of these knowledge
Thx thx jo

evelyn lee said...

Hi yochana,

May I ask why is that my cookie has a bitter aftertaste? I bought my green pea flour from mustafa though. Is it the same one as sun lik?

Aunty Yochana said...

I'm not so sure. It could be the flour is already burnt or you bake too long.
rgds