Desserts Recipes - Mung Bean Dumplings Recipe

Ingredients

• 100g/3 1/2oz/scant 1/2 cup split mung beans, soaked for 6 hours and drained

• 115g/4oz/generous 1/2 cup caster (superfine) sugar

• 300g/10 1/2oz/scant 3 cups glutinous rice flour

• 50g/2oz/1/2 cup rice flour

• 1 medium potato, boiled in its skin, peeled and mashed

• 75g/3oz/6 tbsp sesame seeds

• vegetable oil, for deep-frying

Serves 6

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Method:

1. Put the mung beans in a large pan with half the caster sugar and pour in 450ml/scant 2 cups water. Bring to the boil, stirring constantly until all the sugar has dissolved.

2. Reduce the heat and simmer gently for 15-20 minutes until the mung beans are soft. You may need to add more water if the beans are becoming dry, otherwise they may burn.

3. Once the mung beans are soft and all the water has been absorbed, reduce the beans to a smooth paste in a mortar and pestle or food processor and leave to cool.

4. In a large bowl, beat the flours and remaining sugar into the mashed potato. Add about 200ml/7fl oz/scant 1 cup water to bind the mixture into a moist dough.

5. Divide the dough into 24 pieces, roll each one into a small ball, then flatten with the heel of your hand to make a disc and layout on a lightly floured board.

6. Divide the mung bean paste into 24 small portions. Place one portion of mung bean paste in the centre of a dough disc. Fold over the edges of the dough and then shape into a ball. Repeat for the remaining dumplings.

7. Spread the sesame seeds on a plate and roll the dumplings in them until evenly coated. Heat enough oil for deep-frying in a wok or heavy pan. Fry the balls in batches until golden. Drain on kitchen paper and serve warm.

Note: These sweet and savory rice dumplings are often served with jasmine tea.