Traditional Kuih Koya – green peas biscuit

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300g of green bean powder
165g of icing sugar
100ml of thick coconut milk
First, I started frying the green bean flour with pandan leaf on low heat till light. Leave to cool.
The coconut milk need to be boiled, then cooled. When all the ingredients are measure, sift green bean flour with icing sugar into a big mixing bowl. Slowly sprinkle the coconut milk into the flour mixture, a little at a time. Stop adding the coconut milk, when mixture becomes breadcrumb like.

Press mixture into kueh koya mould. Knock out then place cookie onto a baking tray. Bake at 75-80C for about 1 1/2 hours or till cookies hardened with a dry surface. (P/S : when i tried the 2nd time, i tried to dried it under hot sun for 2 hours, than bake for another 40 min in 75-80 degree C, it seems come out better result!)

Note : the traditional way is to dry the biscuit under the sun for 3-4 days until dry.


When pressing the mixture into the mould, don’t press too hard. Though it can be knocked out easily, but cookie becomes very had after baked.

Recipe adapted from :


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