Portal
Makes 30 to 40 Desert Rolls
Ingredients
<LI>1/2 cup dried split mung beans soaked overnight and drained*
<LI>2 cups water
<LI>1/4 cup unsweetened coconut milk (available in Asian markets)
<LI>1 cup plus 3 tablespoons of sugar
<LI>pinch of salt
<LI>5 large egg yolks *Available at many Asian Markets.
Directions
Place the mung beans in a saucepan set over moderate heat with 1/2 cup of the water and bring to a boil, stirring occassionally. Reduce the heat to low, cover and simmer until all the liquid has been absorbed, about 10 minutes. Remove any bean skins from the pot.
Increase the hear to medium-high. Add the coconut milk, 3 tablespoons of sugar and the salt and cook, stirring and scraping constantly, until the beans become thick and begin to pull away from the sides of the pan, 7 to 8 minutes. Remove from the heat and allow to cool slightly.
Transfer the beans to a blender or food processor and process until smooth and thick ( if the mixture is too thin to be molded into rolls, return to pan and cook until sufficiently thickened.)
Meanwhile, press the yolks through a fine sieve set over a bowl by rubbing them back and forth gently with a spoon -- this can take several minutes. Set aside.
To prepare the syrup, put the remaining 1 1/2 cups of water in a medium saucepan, bring to a boil and add the remaining 1 cup of sugar, stirring to dissolve. Return to a boil, reduce the heat to low and allow to simmer without stirring until the mixture thinckens slightly.
Meanwhile, once the mung bean paste is cool enough to handle, roll out small amounts into little sausage shapes, about 1 1/2 inches long and 3/4 inches in diameter. In batches , dip the mung bean rolls into the prepared egg yolks to coat, then drop them into simmering syrup, without crowding , and cook for 2 minutes, turning once after about 1 minute. The egg coating will be opaque and shiny. Remove with a slotted spoon and serve warm or at room temperature.
</LI>
Ingredients
<LI>1/2 cup dried split mung beans soaked overnight and drained*
<LI>2 cups water
<LI>1/4 cup unsweetened coconut milk (available in Asian markets)
<LI>1 cup plus 3 tablespoons of sugar
<LI>pinch of salt
<LI>5 large egg yolks *Available at many Asian Markets.
Directions
Place the mung beans in a saucepan set over moderate heat with 1/2 cup of the water and bring to a boil, stirring occassionally. Reduce the heat to low, cover and simmer until all the liquid has been absorbed, about 10 minutes. Remove any bean skins from the pot.
Increase the hear to medium-high. Add the coconut milk, 3 tablespoons of sugar and the salt and cook, stirring and scraping constantly, until the beans become thick and begin to pull away from the sides of the pan, 7 to 8 minutes. Remove from the heat and allow to cool slightly.
Transfer the beans to a blender or food processor and process until smooth and thick ( if the mixture is too thin to be molded into rolls, return to pan and cook until sufficiently thickened.)
Meanwhile, press the yolks through a fine sieve set over a bowl by rubbing them back and forth gently with a spoon -- this can take several minutes. Set aside.
To prepare the syrup, put the remaining 1 1/2 cups of water in a medium saucepan, bring to a boil and add the remaining 1 cup of sugar, stirring to dissolve. Return to a boil, reduce the heat to low and allow to simmer without stirring until the mixture thinckens slightly.
Meanwhile, once the mung bean paste is cool enough to handle, roll out small amounts into little sausage shapes, about 1 1/2 inches long and 3/4 inches in diameter. In batches , dip the mung bean rolls into the prepared egg yolks to coat, then drop them into simmering syrup, without crowding , and cook for 2 minutes, turning once after about 1 minute. The egg coating will be opaque and shiny. Remove with a slotted spoon and serve warm or at room temperature.
</LI>
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