Mung Beans Cooked In Sweet Syrup Recipes

ROASTED MUNG BEAN PURéE

Steps:

• Dry-roast dal in wok over moderately high heat, stirring constantly, 3 minutes. Reduce heat to moderately low and continue to dry-roast, stirring constantly, until dal turns medium brown and gives off a nutty aroma, about 6 minutes.
• Rinse dal in several changes of water in a large bowl (hot beans will cause steam) to remove any impurities, then drain in a sieve.
• Bring 3 cups water to a boil in a 3-quart heavy saucepan. Add dal and return water to a boil, then reduce heat and simmer, covered, stirring occasionally, until dal is soft, 35 to 40 minutes. Pulse dal with salt and sugar in a food processor until blended, adding enough of remaining cup water to make a soupy purée.
• Cut a 1-inch slit lengthwise in middle of each chile. Heat ghee with cumin seeds and bay leaves in wok or a large heavy skillet over high heat until seeds begin to sputter and release their aroma, 15 to 30 seconds. Add chiles and ginger and cook, stirring, 1 minute. Pour in dal carefully (mixture will spatter) and bring to a boil, stirring, then immediately remove from heat. (Do not eat bay leaves. Chiles can be eaten but are very hot.)
• Available at Indian markets and Kalustyan's (212-685-3451).

PINEAPPLE SWEET SOUP

Steps:

• Soak cooked mung bean, cooked red mung bean and basil seed in longan syrup plus 200ml water over night in fridge.
• Move your soup, and syrup mixture from fridge. Let them return to room temperature.
• Skin and cube the pineapple and papaya. Yes, don't forget the jelly!
• In a large pot, add rock sugar to red and green mung bean soup and bring to broil.
• At the same time, skin and cube your sweet potatoes. Slide it down to the soup together with pandan leaves.
• Pour syrup mixture to the pot.
• Cover with lit. Turn down fire and let simmer for 10 minutes.
• Add pineapples to the soup.
• Add papayas also.
• Put the lit on. Let just simmer for 5 minutes.
• Turn off your fire. Enjoy it cold. Jelly, sago and malva are added to individual bowl separately.

MUNG BEANS COOKED IN SWEET SYRUP

Steps:

• Place the mung beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse before using.
• Combine the beans with 5 1/4 quart water in a large pot over medium heat; cook until the beans are tender, about 30 minutes. Stir the sugar into the mixture; cook and stir until the sugar is completely dissolved. Remove from heat and serve warm.

YELLOW MUNG BEAN PUDDING WITH COCONUT CREAM

Steps:

• Place the mung beans in a large container and cover with several inches of warm water; let soak for 2 hours; drain.
• Place a steamer insert into a saucepan and pour enough water to reach just below the bottom of the steamer. Cover and bring the water to a boil. Wrap the mung beans in cheesecloth and place in the steamer insert; cover the saucepan and steam the beans until tender, 25 to 30 minutes.
• Stir 3 1/2 cups water and the sugar together in a saucepan; bring to a boil. Stir 3/4 cup water and the tapioca flour together in a bowl until the flour is dissolved; pour the mixture into the boiling water and stir until the syrup becomes clear and thickened. Gently stir the mung beans into the syrup; remove from heat and divide into 4 serving bowls.
• Heat the coconut cream and salt together in a small saucepan over medium-low heat until warmed, but do not allow to boil. Spoon over the mung bean mixture to serve.