Mung Bean Pastries Recipe
Yield: 2 DozenRecipe by luhu.jp
Ingredients:
1/2 cup: Mung bean flour,
3/4 cup: Sugar,
2: dr Red or green food colouring,
1/4 cup: Rice flour,
3/4 cup: Coconut milk,
1/2 tsp: Salt,
2 tbsp: Yellow mung beans, optional
Directions:
In a large bowl, combine the mung bean flour, sugar, food colouring &
2 c 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 & the mixture is
thick & 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 & salt,
stirring until dissolved. Strain into a pot & cook over medium heat
for 10 minutes. Drop 1 ts 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 & refrigerate for 1 hour
before serving. They will keep in the refrigerator for 2 or 3 days.
Source from luhu.jp
2 c 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 & the mixture is
thick & 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 & salt,
stirring until dissolved. Strain into a pot & cook over medium heat
for 10 minutes. Drop 1 ts 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 & refrigerate for 1 hour
before serving. They will keep in the refrigerator for 2 or 3 days.
Source from luhu.jp