Directions: |
Directions:1. To make the filling, wash the mung bean until the water
becomes clear. Soak in water for at least 1 hour. Cook in a rice
cooker with ½ cup water (or just enough water to barely cover the
beans). Alternatively, you can steam the beans for 15 minutes or
until soft. Process the cooked mung bean in a food processor into
a fine paste (or mash by hand using mortar and pestle or other
mashing tools). Mix with sugar, shredded coconut, vegetable oil,
sesame, vanilla and salt. Divide and form into 8 balls
2. To make the dough, dissolve sugar and salt in milk. Then
mix the combination with the glutinous rice flour. Cover it with
plastic wrap but leave a small gap for the steam to release.
Microwave it for 3 minutes. Take it out and mix well. Then cover
the dough again and microwave it for another 1 minute. Use a rice
ladle or a spatula, mix/fold the dough with 50 strokes until it
becomes smooth and elastic. This helps to develop a chewy
texture.
3. To assemble the cake, spread a piece of plastic wrap on a
flat surface and grease with some vegetable oil. Place 1/8 of the
dough in the center and fold the plastic wrap in half. Slightly flatten
the dough with the palm of your hand. Then unfold the plastic
wrap, place a filling ball on top of the dough. With help of the
plastic wrap, pinch the edges of the dough together to seal. Form it
into a ball. Then coat it in coconut flakes. Now you can touch the
cake directly (It’s not sticky anymore) and form it again into a nice
snowball. Place the cake on paper muffin cup. |
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