Mung bean pastries

Mung bean pastries

Yield: 2 Dozen


1/2 c Mung bean flour
3/4 c Sugar
2 dr Red or green food colouring
1/4 c Rice flour
3/4 c Coconut milk
1/2 ts Salt
2 tb 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.

View related Korean Foods cooking video recipe below. No longer available


Powered by Facebook Comments