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Mung Bean Pastries

 

36

Yield

2

dozen

Prep

20

min

Cook

20

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

½ cup mung beans
flour
¾ cup sugar
2 food coloring
red or green
*
¼ cup rice flour
¾ cup coconut milk
½ teaspoon salt
2 tablespoons mung beans
yellow, optional

Directions

In a large bowl, combine the mung bean flour, sugar, food colouring and 2 cups cold water.

Stir until the flour is almost dissolved. Strain through cheesecloth into a pot.

Over medium heat, stir the liquid until all remaining solids are completely dissolved and the mixture is thick and sticky enough to coat a spoon.

Cool for 15 minutes.

Cover a baking sheet with waxed paper.

Drop the mixture by the spoonful onto the sheet.

Do not allow the circles to touch. Let cool to room temperature.

In a large bowl, combine the rice flour, milk and salt, stirring until dissolved.

Strain into a pot and cook over medium heat for 10 minutes.

Drop 1 teaspoon of this onto the cooling gelatin circles.

In a dry skillet, toast the yellow mung beans until they turn light brown.

Generously sprinkle onto the pastries and refrigerate for 1 hour before serving.

They will keep in the refrigerator for 2 or 3 days.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 37423% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 313mg 13%
Total Carbohydrate 22g 22%
Dietary Fiber 6g 25%
Sugars g
Protein 19g
Vitamin A 0% Vitamin C 1%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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