[Manual if trouvent en francais ci-dessous] ingredients [Serves 8]: peanuts three quarters the first C (Green peanuts are best) 1 / 2 C brown sugar 1 / 4 C white sugar 1 C cream of rice, 1 / 2 C rice flour, 1 C or 1 1 / 4 C water 3-5 T peanut oil, 4 T white sugar, banana leaves (preferably) or aluminum foil for packaging. BBQ peanuts in a frying pan over medium heat without oil until golden brown. Chop finely in a blender with the sugar, about 20 seconds. Set aside. Mix the cream of rice, rice flour, 4 TSugar, water (1 C, if you use banana leaves, 1 1 / 4 C when using film) and oil (3 T olive oil, peanut or less when green, 5 T, when they are green). Spread 3 / 4 of the dough of rice on the packaging material (film or banana leaves. Heap peanut mixture in a line in the middle so that the dough of rice exposed in equal amounts on both sides. Lati lift the packaging almost completely zone, and the remaining dough to seal top, then wrapped completely in a sufficiently liquid to penetrate. Simmer slightlymedium heat in a large pot with water, partially covered, for 24 hours. Remove from water. Koba is cut into thin slices and serve hot. Note: This recipe is difficult, because much depends on the freshness of the peanuts, and how to wrap the Koba. Most of the "first" peanuts are sold in stores, already quite old, while green peanuts are pulled from the ground within a week. If your Koba falls apart or remain hard nuts, they were probably on the old site. The addition of peanut oilthe ...
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