Khanom bualoi

Khanom bualoi

Golden bean cakes

By
From
The Complete Asian Cookbook
Serves
8-10
Photographer
Alan Benson

This mung bean mixture can be modelled into tiny fruit shapes and painted with food colouring. Either roll in caster sugar or dip in an agar glaze for traditional looking ‘lug chup'.

Ingredients

Quantity Ingredient
250g mung beans
220g sugar, plus 75 g extra
caster sugar, to coat

Method

  1. Soak the mung beans in cold water for 24 hours, then change the water several times and wash the beans so that all the green skins float away. Drain well.
  2. Put the mung beans into a saucepan with enough water to just come level with the beans and bring to the boil. Cook until the beans are very soft. Drain well and while the beans are still hot, mash to a smooth paste.
  3. Put the sugar and 125 ml water in a heavy-based saucepan over medium heat and stir until the sugar has dissolved. Add the bean paste and cook, stirring occasionally at the start and more frequently as the mixture thickens. When the bean mixture is thick and starts to come away from the side of the pan, it is ready. Allow to cool until it can be handled, and make small balls from the paste.
  4. Put the extra sugar and 1 tablespoon water into a large saucepan and bring to the boil, stirring to dissolve the sugar and cook over gentle heat until the syrup spins a thread.
  5. Dip each ball in the sugar syrup, then toss in the caster sugar to coat and set aside to dry. Place in small paper cases, to serve.

Note

  • For lug chup, add 125 ml thick coconut milk to the mashed mung bean mixture and cook over medium heat, stirring until it clings together and comes away from the side of the pan. When cool enough to handle, form into balls about the size of a macadamia nut, then mould into desired fruit shapes. Insert one end of a toothpick into the fruit and the other into polystyrene foam. Paint with food colouring and allow to cool, Put 3 teaspoons agar-agar powder and 500 ml water in a saucepan and stir over low heat until dissolved. Cool slightly and dip the fruits, then allow to dry. A second coat, after the first has dried, gives a super shiny result.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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