Gendang kasturi

The month of Ramadhan makes me miss Malaysia so much. Even my Malaysian non-Muslim friends here in Dhaka long for our Ramadhan Bazaars with all its local delicacies. Sigh! To name a few, I miss the ayam percik, ikan percik, solok lada, gulai kawah,rendang tok, tepung pelita, all kinds of kuih talam and loads. So today, another favourite kuih of ours, my daughter and I make  Gendang Kasturi. The sound of it tickles me. Hi! Hi! I guess I should make a research on how it's being called as such. Another name for it is Kuih Rengas and some people just called it Kuih Kasturi.

Gendang Kasturi


Ingredients for Inti Kacang Hijau (green beans):

1 cup green beans
3/4 or 1 cup sugar
1 tsp salt
7 to 8 cups water

Method:

1. Clean the green beans and boil it with 7 to 8 cups water untill the green beans are soft. If its still hard, add more water.
2. Always stir the beans until the water dries.
3. Add sugar and salt. The beans will become watery again. Let it simmer on low heat until the beans dries.
4. Don't forget to stir until the beans no longer gives out steam and not giving the plup, plup sound.
5. Off the stove and let the beans cool. Shape it into round balls and flaten it a little. Keep inside the fridge. Ready to fry anytime when the batter is ready.


Ingredients for the Batter:

1/2 cup flour
1/3tbs margerin
1tsp sugar
A pinch of salt
1/2 cup water
A few drops of yellow colouring
Oil for frying


Method:

1. Mix flour, margerin, sugar, salt and slowly add water and yellow colouring.
2. Heat the oil, dip the readymade flaten bean balls. Dip in the batter and fry untill golden. Serve.