Mung bean dumplings

Mung bean dumplings

By
From
East
Serves
6
Photographer
Leanne Kitchen

Rice and sticky (glutinous) rice flour are used extensively in Asian desserts, and here they are both employed in a dough that, when cooked, is light and delightfully chewy. The pleasant heat of fresh ginger infuses the sweet broth – use more or less as the mood takes you. Cook these just before you plan to eat them as, while they will hold for an hour or so, they don’t take well to sitting around for too long once cooked. Use light-coloured palm sugar for the syrup, as you want a more neutural flavour than the dark variety would add.

Ingredients

Quantity Ingredient
100g dried split mung beans, soaked overnight in water to cover, drained
125ml coconut milk
2 teaspoons caster sugar
2 teaspoons peanut oil
265g sticky (glutinous) rice flour
265g rice flour
300ml hot water
325g palm sugar, chopped
5 cm piece fresh ginger, cut into fine matchsticks
40g toasted sesame seeds
coconut cream, to serve

Method

  1. Combine the drained mung beans, coconut milk and 125 ml water in a small saucepan over medium–low heat and bring to a simmer. Cook, covered, over low heat for 20 minutes or until the water is absorbed and the beans are very tender. Add the caster sugar and oil and stir to break up the beans and form a coarse paste. Cool the mixture to room temperature then refrigerate for 2 hours or until firm.
  2. Combine the rice flours in a bowl then, stirring continuously with a fork, add all but around 1 1⁄2 tablespoons of the hot water to the flours, adding only as much of the remaining water as you need. Continue stirring until the mixture is firm and comes away from the side of the bowl. Cover the dough with a damp cloth and rest for 20 minutes.
  3. While the dough rests, take 1⁄2 tablespoonfuls of the mung bean mixture and use your hands to form it into 18 balls.
  4. Combine the palm sugar, ginger and 625 ml water in a saucepan and bring to the boil over medium heat, stirring until the sugar has dissolved. Reduce the heat to low and cover to keep the mixture hot.
  5. Divide the dough into 18 even-sized pieces and roll each into a ball. Using oiled hands, form each ball into a disc about 9 cm across. With a dough disc in one hand, place a ball of mung bean filling in the centre. Then, using your other hand, draw the edges of the dough disc up over the filling to enclose it, pressing the edges to seal and patching any holes in the dough as you go. Repeat the process with the remaining dough and mung bean balls.
  6. Bring a large saucepan of water to the boil over medium–high heat. Cook the dumplings in the boiling water, in batches, for 8–10 minutes, then transfer to the ginger syrup in the saucepan.
  7. Divide the dumplings among serving bowls. Spoon over the ginger syrup, sprinkle with the sesame seeds and serve immediately with a splash of coconut cream.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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