This is one of traditional 'kuih' loved by many at home. Very easy to make, a no-rush recipe.

So what is kuih? Kuih is a bite-sized sweet and savoury snacks commonly found in southeast Asia and china. Made with readily available local ingredients and recipes can be varied from one family to another or from one community to another.

A. THE FILLING

Measure a cup of mungbeans. See pic below. Soak few hours or overnight. Soaking is to speed up cooking process to soften the beans.

Place soaked beans in a pot. Cover with enough water, like few inches above the beans. Bring to a boil and leave to cook until the beans are fork-tender soft and the water is visibly reduced. Check the beans. Once done, turn of the heat.

See pic below.

Use colander to drain off the water. Return the beans to a mixing bowl.

Trivia: The water used to boil the beans can be consumed hot or cold, by adding sugar (to taste). You can add some milk. Or add a TBSP or 2 of mung beans and blend it with the water used to boil the bean and some milk. Sweeten to taste. Mung bean has many health benefits. Too many to share in cookpad 😊

Next, since freshly grated coconut is not readily available, we always use store-bought fine desiccated coconut. Pic below.

Heat a pan over medium heat. Dry toast/roast a cup of desiccated coconut.

Keep roasting and continuosly stirring until it turns light golden. Turn off the heat and transfer to a mixing bowl (with beans in it). Pic below.

Next, finely grate palm sugar. Measure, pack and add 2/3 cups of this grated palm sugar into a mixing bowl. Pic below.

The beans should be very soft. Use spoon to mash and mix everything in the bowl. Add 1 tsp of salt. Mix well until everything is well combined. Taste and adjust seasonings accordingly. Add extra palm sugar if it's not sweet enough. Refrigerate until you are ready to use it. Putting filling in the fridge helps to make the filling solid/firm so it's easy to shape later.

Note: We added extra 2-3 tablespoons of grated palm sugar to our filling.

B. THE BATTER

Combine and mix ingredients listed for the batter.

Keep whisking until you have a smooth thick batter. See clip for the consistency.

Keep aside.

Note: If you use turmeric powder, the yellow won't be obvious at this stage, but it will be, later.

To shape the filling.

Shape it round or flat. We shape ours like a round disc.

You can either eyeball the amount of each filling and shape or use any type of small lids. Place a piece of cling film on the lid, put enough filling on it, press and remove. The cling film helps to easily removing the filling from the lid. We used silicone mould. Fill up half of the mould and press.

Release and smooth by hand hands. See pic below.

Assembling & Frying.

Stir the batter. Heat enough oil for frying. Place shaped filling in a batter. Use spoon to coat it gently. Transfer to hot oil.

Fry both sides until golden. Use medium heat.

Serve as tea snack. Enjoy warm with a good cup of earl grey.

This mung bean fritters taste and smell great because of the toasted coconut.