我上中学时的食堂是个马来食堂，不怎么卖中式的食物。但是食堂阿姨做的马来糕点非常好吃，这个绿豆炸糕是我最喜欢的高点之一，脆脆的外皮加上糯糯的带有椰香味的内陷非常非常好吃。
出国这些年我也做过好几次这款炸糕，也拍过照片想写食谱，但之前的照片拍得不好，我也一直没再做。这一周工作不忙，就做一次绿豆炸糕和朋友分享，邻居和儿子保姆都说很好吃呢！
The canteen in my high school sells only Halal/Malay foods as it is a Malay school, I loved some of the Kuih (pastry/snack) they sell in the canteen. This Kuih kasturi is one of them.
I have made this kuih a couple of times in the past few years, but didn't have a chance to photograph them. Since my work is a little relax this week, I made a batch of this kuih to enjoy and take a few snaps...
内馅材料：
1 杯/ 200 克 的绿豆 （泡水2个小时）
3-4 大勺 白糖 （可按个人喜好调整甜度）
2-3 大勺 的 椰丝
3 大勺 面粉
一小撮 食盐
挂糊材料：
1/4 杯 或 50 克 白米 或 50 克 粘米粉
2 大勺 蛋黄酱 （Custard Powder)
3-4 大勺 面粉
1 大勺 酥油/黄油
1/4 小勺 食盐
适量 的 水
一点点姜黄粉 或 一滴黄色素
另：
1/2 包 春卷皮
For the bean fillings：
1 Cup/ 200 gm Mung bean （Soaked for 2 hours）
3-4 tbsp of Sugar （or adjust to your level of sweetness)
2-3 tbsp of grated coconut
3 tbsp of all purpose flour
一小撮 食盐
For the coating batter：
1/4 cup or 50 gm of long grain rice OR 50 gm of rice flour
2 tbsp of Custard Powder
3-4 tbsp of All purpose flour
1 tbsp of Ghee/Butter
1/4 tsp of salt
+- 1/4 cup of water
A pinch of turmeric powder OR 1 drop of yellow food coloring
Other：
1/2 Packet of Spring roll wrappers
1. 先把绿豆洗净后泡水两个小时，加大约4杯水煮滚转中小火焖烂。
2. 当绿豆已经都煮烂之后，继续把水煮干，记得间中要多次搅拌避免糊底。煮至绿豆糊差不多搅拌不动的时候就好了。
3. 在绿豆糊加入面粉、糖、盐和椰丝混匀。等绿豆糊完全冷却后。手掌抹上一些油，取大约两大勺绿豆糊整理成圆饼状。
4. 把泡好的50克白米加入破壁机/搅拌机里加1/4杯水搅拌成糊状。
5. 加入1大勺酥油/黄油，2 大勺的蛋黄粉，2大勺的面粉一起搅拌成顺滑的面糊，面糊应该的浓稠度大概是一般挂糊那样的稠度, 加一点姜黄粉或一滴色素调颜色。如果太稠的话可以加点水调一调。
1. Clean and soak the mung beans for 2 hours, drained and place it in a pot with 4 cups of water, bring to boil and turn to medium to cooked until the beans are all soft.
2. Continue cooking until all the water is gone and the mung bean turned into a thick paste, remember to stir in between so that the beans doesn't stick to the bottom.
3. Add the all purpose flour, sugar, salt and grated coconut into the mung bean paste. Let cooled and rubbed a little oil over palm, take about 2 tablespoons of the paste and make a round cutlet.
4. In a blender, add the soaked rice or rice flour with 1/4 cups of water (more if you use rice flour) and blend until smooth.
5. Add 1 tbsp of Ghee/butter, 2 tbsp of custard powder a pinch of turmeric powder or 1 drop of yellow food coloring and 2 tbsp of all purpose flour into the same blender and continue mixing until smooth, the batter should be of the consistency of pancake, adjust with little water if necessary.
7. 锅里热上2寸食油，把绿豆圆饼浸入面糊里挂上一层面糊，入锅两面炸至金黄。取出滴干油即可。
8. 把绿豆卷入油锅两面炸至金黄色，取出滴干油即可。
6. To make the mung bean rolls, shape the mung bean paste into small logs the size of thumb. Take a sheet of spring roll wrapper, place one of the mung bean and place in the middle of the wrapper and roll it up like you would for spring rolls.
7. Heat about 1 cup of oil in a cooking pan, dip the mung bean cutlets into the batter and deep fry until golden in color, drain and serve warm.
8. Fry the mung bean rolls until golden brown in color, drain and serve warm.
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