Mung Bean Balls in Coconut Cream or “Khanom Bua Loy Thua Khiao” Thais called. Some time we mix with Taro. And most of the time we add one egg in a bowl before serve. Some people don't like no need to add egg. This dessert very famous for winter season in Thailand.
- 1/3 cup hulled mung beans
- 2 cups coconut milk
- 1/2 cup palm sugar
- 1/2 cup glutinous rice flour
- 1/4 cup water
- 1/4 tsp salt
- Soak the mung beans in water for 1 1/2 hours;
- Remove them from the water. Steam them until tender; then, mash them to a fine paste.
- Set aside 1 cup of the coconut milk.
- Mix the remainder with the palm sugar and salt in a pot. bring to a boil, stirring regularly to prevent lumps from forming, and then remove from the heat.
- Mix the mashed mung beans with the glutinous rice flour Adding a little water (no more than 1/4 cup) a little at a time and kneading to obtain a soft dough.
- Roll the dough into balls about 1/4 inch in diameter cook the balls by placing in boiling water; when the balls float to surface, remove them from the water and put them into the pot of boiled coconut milk.
- Place the pot on the heat once again, add the cup of coconut milk set aside earlier, and remove from the heat, and dip into small bowls to serve.