Mung Bean Dumplings in Coconut Syrup

Mung Bean Dumplings in Coconut Syrup

Mung Bean Dumplings in Coconut Syrup

For my love of mung beans in dessert here is my attempt to put them into use again. I have to add this dessert to my list of favorites. It’s so G-O-O-D and since it’s in a soupy form it goes down quick as well unlike my Sweet Jackfruit Seed dessert which was in a cookie form that can be savor little by little. This one is very similar to my other favorite which is the Sweet Rice Dumplings stuffed with Mung Bean in Ginger Syrup in Khmer called Banh Ja’neuk បាញ់ចានឿក. This is sort of like similar; instead of the mung beans inside the glutinous rice ball, it is combined together with the rice flour to create this very heavenly smooth, sweet and yummy taste when you bite into it. The syrup is very simple; coconut milk with palm sugar with pinch of salt to balance it out and a touch of vanilla extract for that nice aroma. I wonder how it would be if I were to use the Ginger Syrup for these cute little mung beans dumplings? Hmmmm… my curious mind, perhaps next time I will put it to the test. In the meantime enjoy my recipe for this mouthwatering Mung Bean Dumplings in Coconut Syrup​ (Krop Sondake Knong Ktiss Tnawt) គ្រាប់សណ្តែកក្នុងខ្ទៈត្នោត .

Ingredients
3 oz split mung beans
1 can coconut cream (13.5 oz)
2 oz pure palm sugar
½ cup glutinous rice flour
1/3 cup of water + ½ cup of water for syrup (optional)
1-2 drops of pure vanilla extra
a pinch of salt
1 tablespoon toasted sesame seed (optional)

Method:
Soak mung beans in warm water for at least 3-4 hours. It’s best to do it overnight. Rinse and drain the mung bean. If possible, wrap in cheesecloth. This helps prevent it from sticking. Steam for about 20-25 minutes until soften. Transfer small amount at a time to a mortar & pestle and mash to a paste. If your blender is capable of blending dry ingredients, then by all means use it. It will help save a lot of time. Or you can get a nice arm workout by pounding as well.

Reserve 1 cup of coconut milk and pour the remainder in a pot. Add palm sugar, a pinch of salt and water (optional). We don’t like our dessert too sweet so I thin it out. Stir until the palm sugar dissolves then turn off the heat.

Mix the mash mung beans with glutinous rice flour. If you want to sweeten the dough you can add granulated sugar. Pour warm water a little at a time and start forming a dough. You should not use more than 1/3 cup of water.

  • As you form the dough use your hands and palm to knead the dough until soften (figure 1).
  • Once the dough is form divide and roll it out like sausage with the palms of your hands. Then use a knife to mark about ½ inch a part. This serves as a guide so your dumplings are of equal size (figure 2).
  • Now comes the fun part. Grab the dough by the marking and start forming a ball. If the dough cracks you can dip your fingers in warm water and press it. Make about 50 dime size ball and set aside (figure 3).
  • In a pot of boiling water drop the dumplings in batches. Don’t overcrowd them. It will float to the top when it is cook. Remove them from the boiling water and add to the coconut syrup. This will prevent them from sticking together (figure 4).

Once all dumplings is in the syrup add the reserve 1 cup of coconut milk and a couple drops of vanilla extract. Turn the heat back up and bring to a boil then simmer for 2-3 minutes.

Wait until cool before serving. Sprinkle some toasted sesame seed when serving.

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