Mung bean pastries

Yield: 2 dozen

Measure Ingredient
½ cup Mung bean flour
¾ cup Sugar
2 drops Red or green food colouring
¼ cup Rice flour
¾ cup Coconut milk
½ teaspoon Salt
2 tablespoons Yellow mung beans, optional

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.

Pojanee Vatanapan's "Thai Cookbook" From: Mark Satterly Date: 09-27-94

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