Mung Bean Pastries
Yield
2 dozenPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mung beans
flour |
|
| 177 | ml |
sugar
|
|
| 2 |
food coloring
red or green |
*
|
|
| 59 | ml |
rice flour
|
|
| 177 | ml |
coconut milk
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
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.
