It has been years since I last had these... almost 35 years!!!
I called this Abok-Abok ... Abok or Abuk or Habuk means 'Dust' in Malay.
The Southern part of Malaysia would call these Tepung Gomak... stand to be corrected here...
The 'Old' me ~ never learn how to appreciate the traditional Malay kuih (savoury or sweet finger food)... especially the ones with glutinous rice flour. I disliked the gummy chewable texture.
Mom used to make these little bites for our iftar (break fast)... and I would have none, nevertheless, I'd helped her with the preparation. She started off with pan roasting the mung beans until the beans turned green-goldenish in colour. Smashed the beans and separate the beans from its membrane.... then grind into powder form or flour.
My task was to 'fish' out these discs, filled and sealed with sweet coconut, from the pot of boiling water onto the plate filled with mung beans flour and 'Dust' each disc thoroughly...by rolling the discs into the flour...
Fast forward ...
The 'Current' me ~ had a sudden craving for these little bites. I must have been in that 'reminiscing' mood again... plus my kids hadn't a clue what Abok-Abok is...
I decided to give Abok-Abok a second try... but I didn't go through the laborious work of grinding mung beans into flour form... I used the pre-packed mung beans flour and fry the flour till I have that aroma and taste...
.... Its not that bad after 35 years.. I thought that I could only manage with 1 piece of the Abok-Abok... but...
I had 5 actually...
The only person who was reluctant to give it a go and was pulling a long face ~ was E...
hmmm .. "Deja Vue moments"....where did I see that 'look' before?
ooops... it was me 35 years ago.
(yield ~ 20 pieces)
(yield ~ 20 pieces)
3 cups of glutinous flour
1 cup coconut milk
1/2 cup water
1 teaspoon of salt
90g palm sugar
1 teaspoon cornflour
1-1 1/2 cup dessicated coconut
1 knotted pandan leaf
1/4 cup of water
1 - 2 cups of mungbean flour
- Dry fry the mung bean flour until it is light, with a tinge of yellow and aromatic (uncooked mung bean flour doesn't taste nice). Set aside to cool.
- Add knotted pandan leaf, palm sugar and water in a small pan, bring to boil, stir until the sugar has dissolved, then add dessicated coconut. Mix well. Sprinkle corn flour and mix well until the mixture thicken. Set aside.
- Mix glutinous rice flour, coconut milk, water, salt until they are well combined into a dough. Dough must not be too dry or sticky.
- Bring about 1 liter of water to boil (in a saucepan).
- Roll into a 1 inch ball or bigger.
- Flatten into a disc.
- Spoon about 1 to 2 teaspoons of coconut filling.
- Fold in 2, seal, enclosing the coconut filling. Gently shape into a ball (by pushing the 2 ends of the semi-circle together) and flatten into a disc again.
- Gently place uncooked Abok-Abok into the boiling water.
- The cake will float when it is cook.
- Dish it out and roll in the mung bean flour.
- Serve immediately.