Mung Bean Balls in Coconut Cream

Ingredients

• hulled mung beans 1/3 cup
• coconut milk 2 cups
• palm sugar 1/2 cup
• glutinous rice flour 1/2 cup
• water 1/4 cup
• salt 1/4 tsp

Preparation

1. Soak the mung beans in water for 1 1/2 hours; next, remove them from the water. Steam them until tender; then, mash them to a fine paste.
2. Set aside 1 cup of the coconut milk. Mix the remainder with the palm sugar and salt in a pot, bring to a boil, stirring regularly to prevent lumps from forming, and then remove from the heat.
3. Mix the mashed mung beans with the glutinous rice flour. Adding a little water (no more than 1/4 cup) a little at a time and kneading to obtain a soft dough. Roll the dough into balls about 1/4 inch in diameter. Cook the balls by placing in boiling water; when the balls float to surface, remove them from the water and put them into the pot of boiled coconut milk.
4. Place the pot on the heat once again, add the cup of coconut milk set aside earlier, and remove from the heat, and dip into small bowls to serve.