Mung Bean Paste Fritters
These fritters are the deviants from what was supposed to be the mung bean paste pastry filling! Initially, I was trying to re-create the savoury mung bean paste as the alternative filling for the Chinese Bean Pastry I made last time. But half way through, I thought I want to experiment using the bean paste to do something different!
From memories, I recall there is something similar in one of those kuih (snacks) made by my Malay friends. But this recipe mainly experimental! I can not really put these fritters into when it should be served, to be quite honest. It is savoury with a hint of sweetness. It is not quite right for desserts (because it has the hint of garlic) or as side dish for a main course. But It is definitely quite hard to stop not eating it when you have your first bite.
Ahhh...Maybe this is a good picnic snack!
Ingredients: (for the Bean Paste)
The process: (Stage One)
Mash the cooked beans throughly while they are still hot and set aside. (It doesn't has to be finely mashed)
In a large deep pan, heat the oil and gently fry the garlic and shallot until they are lightly brown. Add the mashed beans and mix them well in the pan. Fry the bean paste in the pan for few minutes. Add more oil if you feel the bean is a bit too dry. If the bean paste is a bit too rough, mash it further until a desired consistency.
Add the sugar and pandan essence to the paste. Mix well. At this time, the paste should come together and slightly sticky. Cook for few minutes until you think they can stick nicely together to form a round shape. (Add more sugar if you like it sweeter)
Remove the paste from the pan and set it aside to let it cool down.
Once cooled, shape the bean paste in to 5cm diameter balls and flatten. Side aside for the final stage. (the cake should be firm and not brittle)
Ingredients: (for the Batter to coat around 8 fritters)
The process: (Stage two)
Combine all ingredients together to form a double cream consistency batter.
In a deep pan, heat enough oil to fry the fritters.
Coat each bean paste "cake" generously with the batter and dip it into the hot oil and fry until golden brown.
Serves warm or at room temperature.
From memories, I recall there is something similar in one of those kuih (snacks) made by my Malay friends. But this recipe mainly experimental! I can not really put these fritters into when it should be served, to be quite honest. It is savoury with a hint of sweetness. It is not quite right for desserts (because it has the hint of garlic) or as side dish for a main course. But It is definitely quite hard to stop not eating it when you have your first bite.
Ahhh...Maybe this is a good picnic snack!
Ingredients: (for the Bean Paste)
- 1 package of dried mung bean (soaked overnight and steamed for 30mins to soften the bean.) (This is MORE than enough to make a dozen of the fritters, but you may used only half of the cooked bean paste to make enough of fritters for your need)
- Few cloves of garlic (finely chopped)
- 1 shallot (finely chopped)
- 1 tbsp Sea salt
- Approximate 1/2 cup oil (more if the bean paste appears to be a bit too dry)
- 1/2 cup sugar (or to your own taste)
- 1/2 tsp Pandan essence
The process: (Stage One)
Mash the cooked beans throughly while they are still hot and set aside. (It doesn't has to be finely mashed)
In a large deep pan, heat the oil and gently fry the garlic and shallot until they are lightly brown. Add the mashed beans and mix them well in the pan. Fry the bean paste in the pan for few minutes. Add more oil if you feel the bean is a bit too dry. If the bean paste is a bit too rough, mash it further until a desired consistency.
Add the sugar and pandan essence to the paste. Mix well. At this time, the paste should come together and slightly sticky. Cook for few minutes until you think they can stick nicely together to form a round shape. (Add more sugar if you like it sweeter)
Remove the paste from the pan and set it aside to let it cool down.
Once cooled, shape the bean paste in to 5cm diameter balls and flatten. Side aside for the final stage. (the cake should be firm and not brittle)
Ingredients: (for the Batter to coat around 8 fritters)
- 1/2 cup Rice flour
- 1/4 cup Corn flour
- 1 Large egg
- 1/2 tsp Turmeric powder
- 1 tbsp Sugar
- Enough water to mix all the ingredients together.
The process: (Stage two)
Combine all ingredients together to form a double cream consistency batter.
In a deep pan, heat enough oil to fry the fritters.
Coat each bean paste "cake" generously with the batter and dip it into the hot oil and fry until golden brown.
Serves warm or at room temperature.
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