Ingredients
1/2 package (6 oz) peeled split mungbean
4 cups water
3/4 cup sugar
1/3 cup tapioca starch
1 cup coconut cream
1/2 teaspoon salt
Method
Soak peeled split mungbean in warm water for 3 hours or more. Rinse, then steam over boiling water for 20-30 minutes or until done. We wrapped the mungbean in a cheesecloth and steamed it in a stacked steamer.
Mix 3 3/4 cup water with the sugar, and stir over medium heat in a saucepan. Heat and stir until sugar dissolves. Leave the heat on.
In a separate bowl, quickly mix tapioca starch with 1/4 water, and stir until dissolves. Add this to the sugar syrup. Stir until the liquid gets clear and thick (a few minutes).
Add the steamed mungbeans to this mixture, and gently stir to mix.
In a small saucepan, mix coconut cream and salt, stir until dissolved. Cook over low heat until it starts to boil. Remove from heat. This is your topping.
Place the mungbean pudding into a small bowl, and top with a tablespoon of coconut cream. Enjoy!
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Bananas in Sticky Rice (Khao Tom Madt)
Ingredients
2 cups Thai sticky rice
1.5 cups coconut milk
1/2 cup sugar
1 teaspoon salt
8 ounces dried black beans
3 ripe bananas, halved
1/2 cup black beans (optional)
8 pieces aluminum foil, 6" x 10"
Method
Soak the sticky rice in water overnight, then drain and set aside. If you want to include the black beans soak them overnight also and boil until soft, or just use canned.
Combine coconut milk, sugar and salt (use a bit less if you prefer) in a separate bowl and stir until ingredients are dissolved. Put this mixture to a large pot or wok, then add the rice. Over medium low heat, stir constantly until the rice becomes tender and all the coconut milk is absorbed (about 15 minutes). Leave to cool.
On a piece of foil, set a few black beans in the middle then cover them with the rice (see pictures below). Place a sliced banana on top of the rice then cover that with rice, to form a small "roll" with the banana hidden in the middle. Add a few more black beans to the top.
Wrap this up in foil (as shown) then place in a stacked steamer (or similar steamer). Steam for 45 minutes (with the lid on). Remove and enjoy.
2 cups Thai sticky rice
1.5 cups coconut milk
1/2 cup sugar
1 teaspoon salt
8 ounces dried black beans
3 ripe bananas, halved
1/2 cup black beans (optional)
8 pieces aluminum foil, 6" x 10"
Method
Soak the sticky rice in water overnight, then drain and set aside. If you want to include the black beans soak them overnight also and boil until soft, or just use canned.
Combine coconut milk, sugar and salt (use a bit less if you prefer) in a separate bowl and stir until ingredients are dissolved. Put this mixture to a large pot or wok, then add the rice. Over medium low heat, stir constantly until the rice becomes tender and all the coconut milk is absorbed (about 15 minutes). Leave to cool.
On a piece of foil, set a few black beans in the middle then cover them with the rice (see pictures below). Place a sliced banana on top of the rice then cover that with rice, to form a small "roll" with the banana hidden in the middle. Add a few more black beans to the top.
Wrap this up in foil (as shown) then place in a stacked steamer (or similar steamer). Steam for 45 minutes (with the lid on). Remove and enjoy.
Rainbow Drink
Che Ba Mau
Servings 6
INGREDIENTS:
3/4 cup skinless split mung beans (soaked for 3 hours and drained)
3/4 cup sugar
1/2 cup red azuki beans (soaked for 4 hours and drained)
1-1/2 cups coconut milk
1/4 cup tapioca pearls
1 can longan, drained
1. Bring 2 cups water to a simmer in a pot over medium heat. Add the mung beans and 1/4 cup sugar. Cook, stirring constantly, until the water is completely absorbed, about 20 minutes. Remove from the heat and allow to cool. Refrigerate until ready to use.
2. Bring 2 cups of water just to a boil in a pot over medium heat. Reduce the heat to low, add the azuki beans and 1/4 cup sugar. Cover and simmer until the beans are cooked through, about 3 hours. Remove from the heat and allow to cool. Refrigerate until ready to use.
3. Meanwhile, bring the coconut milk and 1-1/2 cups water to a boil. Reduce the heat to low, add the remaining sugar and tapioca pearls, and simmer until the tapioca pearls have become completely transparent. Remove from the heat and allow to cool. Refrigerate until ready to use.
4. In an ice cream soda glass, working in layers, place 2 tablespoons shaved ice in between 3 tablespoons each of everything else starting with shaved ice, coconut tapioca, shaved ice (again), azuki beans, shaved ice (again), coconut tapioca (again), and a few longans on top. Use ice cream spoons to eat and a straw to sip.
Servings 6
INGREDIENTS:
3/4 cup skinless split mung beans (soaked for 3 hours and drained)
3/4 cup sugar
1/2 cup red azuki beans (soaked for 4 hours and drained)
1-1/2 cups coconut milk
1/4 cup tapioca pearls
1 can longan, drained
1. Bring 2 cups water to a simmer in a pot over medium heat. Add the mung beans and 1/4 cup sugar. Cook, stirring constantly, until the water is completely absorbed, about 20 minutes. Remove from the heat and allow to cool. Refrigerate until ready to use.
2. Bring 2 cups of water just to a boil in a pot over medium heat. Reduce the heat to low, add the azuki beans and 1/4 cup sugar. Cover and simmer until the beans are cooked through, about 3 hours. Remove from the heat and allow to cool. Refrigerate until ready to use.
3. Meanwhile, bring the coconut milk and 1-1/2 cups water to a boil. Reduce the heat to low, add the remaining sugar and tapioca pearls, and simmer until the tapioca pearls have become completely transparent. Remove from the heat and allow to cool. Refrigerate until ready to use.
4. In an ice cream soda glass, working in layers, place 2 tablespoons shaved ice in between 3 tablespoons each of everything else starting with shaved ice, coconut tapioca, shaved ice (again), azuki beans, shaved ice (again), coconut tapioca (again), and a few longans on top. Use ice cream spoons to eat and a straw to sip.
Vietnamese style kuih lapis
Banh Da Lon
Ingredients:
A: (Batter):
350g tapioca starch
50g rice flour
4 2/3 cups liquid (water, coconut milk I usually use both half coconut, and half water)
300g sugar
*Mix everything together.
B: (Filling)
300g cooked mung beans or taro
200g sugar
100g tapioca starch
175g coconut milk or water
*Put everything in a blender and blend until ‘smooth’.
Steaming:
Grease mold (cake pan or tart mold) with oil. Pour in a layer of batter (mixture A) and steam for 5-10 mins., (until cooked), then pour a layer of filling (mixture B). Steam until filling is cooked and then pour on some more batter. Continue with this process until you use up all of the batter and filling. Make the cake as many layers as you want.
Ingredients:
A: (Batter):
350g tapioca starch
50g rice flour
4 2/3 cups liquid (water, coconut milk I usually use both half coconut, and half water)
300g sugar
*Mix everything together.
B: (Filling)
300g cooked mung beans or taro
200g sugar
100g tapioca starch
175g coconut milk or water
*Put everything in a blender and blend until ‘smooth’.
Steaming:
Grease mold (cake pan or tart mold) with oil. Pour in a layer of batter (mixture A) and steam for 5-10 mins., (until cooked), then pour a layer of filling (mixture B). Steam until filling is cooked and then pour on some more batter. Continue with this process until you use up all of the batter and filling. Make the cake as many layers as you want.
Seasame Ball Vietnamese Style
Banh Cam
Ingredients:
1 pack of gluten flour
2 tablespoon sugar
1 tsp salt
1 teaspoon baking powder
1 cup water
1/2 cup seasame seed
oil for deep fry
150gr mung bean
PREPARATION of Mung Bean Filling
Soak the mung bean for 1-2hr. Steam until mung bean is tender and crushable. Mash the mung bean with sugar.
1, Preheat the oil in a medium pot.
2. Mix gluten flour, sugar, baking powder, and salt together in a medium mixing bowl.
3. Gradually add water and knead well until it forms a smooth and elastic ball.
4. Take out small portion, roll into a ball. Flatten the ball, place the mung bean ball in the center. Wrap it.( Don't worry if the ball doesn't not look good enough, as long as the rice dough can cover the mung bean ball)
5. Roll the gluten ball in seasame seed until it's fully covered
6. Deep fry the ball in hot oil until it turn yellow.
This kind of snack should be served cool as it gets more crunchy.
Ingredients:
1 pack of gluten flour
2 tablespoon sugar
1 tsp salt
1 teaspoon baking powder
1 cup water
1/2 cup seasame seed
oil for deep fry
150gr mung bean
PREPARATION of Mung Bean Filling
Soak the mung bean for 1-2hr. Steam until mung bean is tender and crushable. Mash the mung bean with sugar.
1, Preheat the oil in a medium pot.
2. Mix gluten flour, sugar, baking powder, and salt together in a medium mixing bowl.
3. Gradually add water and knead well until it forms a smooth and elastic ball.
4. Take out small portion, roll into a ball. Flatten the ball, place the mung bean ball in the center. Wrap it.( Don't worry if the ball doesn't not look good enough, as long as the rice dough can cover the mung bean ball)
5. Roll the gluten ball in seasame seed until it's fully covered
6. Deep fry the ball in hot oil until it turn yellow.
This kind of snack should be served cool as it gets more crunchy.
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