Posted by Vivian in
Dessert
Ingredients:
- 250 gm dry split mung beans
- 4 pandan leaves (cut into 3 inches long)
- 16 pandan leaves (tied into a knot)
- 200 gm of sugar
- 6 cups of water
- 2/3 cup of sweet potato flour mixed with 1/3 cup of water
- 2 tbsp of olive oil
Preparation:
- Soak mung beans in water for 2 hours. Drain.
- Spread half of mung beans onto a plate. Top with the loose pandan leaves. Add on remaining beans.
- Steam mung beans over boiling water for 10 minutes. Remove pandan leave from beans once done.
- Put sugar into a pot. Drizzle with 2 tablespoons of water. Cook over medium-high heat. swirling to ensure even browning.
- Once sugar is lightly coloured, lower heat and continue to brown sugar.
- Turn off heat, add 6 cups of water and knotted pandan leaves.
- Turn on heat and bring to boil for 10 minutes.
- Adjust sweetness as necessary.
- Lower heat. Drizzle in sweet potato starch and keep stirring.
- Once the desired consistency is reached, stir in mung beans, taking care not to over cook the beans.
- Serve wth youtiao.
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