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