KOLEH KACANG

Bahan:
(A)
290 g tepung kacang hijau goreng (Roasted Green Peas Flour - BABA)
5 mangkuk santan (350 ml/mangkuk)
235 g gula putih
400 g gula merah

(B)
2 mangkuk santan
2 sudu besar minyak
sedikit garam

Caranya:

Campur semua bahan (A). Kacau sebati dan tapiskan.
Kacau di atas api sederhana sampai pekat dan berkilat.
Masukkan ke dalam loyang dan biarkan sejuk.
Taburkan tahi minyak dan sedia untuk dihidangkan.

Untuk membuat tahi minyak, rebus (B) sehingga jadi tahi minyak.

Chocolate Topping

Ingredients:

454 g unsweetened condensed milk
1 tsp vanilla essence
1 cup icing sugar
1/2 cup corn oil
40 gram Van Houten cocoa powder
25 g instant coffee
pinch of salt

Method:

Mix everything except salt and vanilla essence in a pan and cook over low fire.
Cook until the mixture becomes thick. Remove from heat and add the vanilla essence and salt. Let it cool before you spread the topping over the cake.

*On our first attempt, we used sweetened condensed milk plus 1/2 cup of icing sugar.
The topping was too sweet and thick. But, it was delicious.
I think if you want to use sweetened condensed milk, just add 1/4 of icing sugar to the mixture.

VAN HOUTEN SUPER MOIST CHOCOLATE MOCHA CAKE

Ingredients:
(A)
275 g butter
350 g caster sugar (you could substitute it with soft brown sugar)
(B)
250 g plain flour
75 g Van Houten cocoa powder
1 1/2 tsp sodium bicarbonate
25 g instant coffee

1 tsp vanilla essence
4 eggs plus 2 egg yolks (grade A) (preferably cold eggs)
1 1/3 cups cold water (you could substitute it with cold milk)

Method:
Cream butter and sugar until white, light and fluffy. Then, add the vanilla essence.
Next, add the eggs to the mixture one at a time.
Sieve (B) and then fold it into the butter mixture. Alternate it with cold water.
Pour mixture into a 10" round cake tin and bake at preheated oven 180 Celsius for 45 minutes to an hour.
Allow cake to cool before coating it with chocolate topping.

We got the recipe from Cikgu Norehan, our HEM at Sek Men Bandar Baru Bangi.