I bought a packet of 'Tepung Kacang Hitam' and have wondered if it is the right kind for making Muruku. The following recipe calls for 'Black Bean Flour' , so i used it and they turned out to be the best Muruku that i have tasted.
16 ozs Rice flour
4 ozs black bean flour
2 teaspoons caraway seeds(oom seeds would be better)
4 teaspoons cumin seeds,
1/2 teaspoons tumeric powder
2 level teaspoons salt
2 ozs grated coconut
1 can 400 ml coconut cream
55 ml water
Oil for frying
Mix all the ingredients together and knead to a semi-firm dough.
Allow to sit for 30 minutes.
Put dough in muruku presser to test for texture. It should flow easily showing clear pattern.
Heat oil for frying and press dough into heated oil. I like to pipe the dough out into a spiral circle into individual parchment paper, then lower the dough into the hot oil)
Fry over moderately high heat till golden brown