Steamed Mung Bean Layer Rice Cake
The green is back! Still my favourite colour, although my friend who is a Fengshui "not-yet" master advised me that green is the inauspicious colour that will slow down my career progress and my auspicious colour is red! If I would to take his advice, I probably need a whole new wardrobe!
This is an experiment with whole mung bean (dried green bean you could get from Chinese grocer, they are relatively cheaper to buy than form your typical supermarket) and rice flour inspired by a type of Nyonya kuih recipe. I think this could be evolved into something much more existing..The mung bean layer is sweeten with coconut milk flavour and the top white layer is slightly salted coconut milk. Perfectly healthy snack!
The flours I used for this "cake" kuih are mainly rice flour with a small amount of tapioca and plain flour.
"note to self: the dried beans must to soaked overnight and cooked until very very very soft!"
This is an experiment with whole mung bean (dried green bean you could get from Chinese grocer, they are relatively cheaper to buy than form your typical supermarket) and rice flour inspired by a type of Nyonya kuih recipe. I think this could be evolved into something much more existing..The mung bean layer is sweeten with coconut milk flavour and the top white layer is slightly salted coconut milk. Perfectly healthy snack!
The flours I used for this "cake" kuih are mainly rice flour with a small amount of tapioca and plain flour.
"note to self: the dried beans must to soaked overnight and cooked until very very very soft!"
RSS Feed
