Mung Bean Paste
Yield: about 450g
Ingredients:
150g Mung Bean, washed, soaked in water for at least 4 hours, best if soaked overnight.
300ml Hot Water
60g Granulated Sugar
3 tbsp vegetable oil
1 tbsp cornstarch, mix with 35 ml water
Method showed in video.
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Healthy Sprout Salad | Indian Mung Bean Sprout Salad
This is an Indian Style, gluten-free, and vegan mung bean #sproutsalad with vegetables. It is packed with protein, healthy and tasty to the core. Get Full Written Recipe:
Mungbean recipe
Mung beans porridge are high in nutrients and antioxidants, They can help your bones healthy and Theyre a natural source od seberat vitamin b Its dealicious and easy to make
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Ingriedients :
- 500 Gr mung bean
- 1 cup coconut water
- 1 Inch ginger
- 3 tbsp sugar
- 3 circle or 200 Gr brown sugar
- 1 tsp vanila
- 1 cup water
Process :
1. Wash the mung bean, and boiled until It soft
2. Dry the mung bean, Then put the ginger, coconut water, vanila, and sugar in medium heat
3. Prepare the water, put the brown sugar Then boiled until it Melt Then strain the water and put into the mung bean and stir It Until the mung bean boiled
4. Then put the mung bean into the bowl and ready to be served
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Until next Time bon appetit
Mung bean dips
Back on my dip bullsht with this mung bean rift. Aiso called moong dal when split. Tthis one was a bit of journey and somewhere between a thick soup and a dip. I most definitely was winging it here and it l were to do it again there are some steps i would combine. Ive adjusted the recipe to reflect that. You could skip the food processor if you have a immersion blender. Just be Sure to cook down the purée to allow it to thicken.
Ingredients:
1 Cup of dry mung beans
2 cloves garlic
1 inch piece of ginger
1/2 white onion
1/4 Cup olive ol
Salt
Water
tsp turmeric
1 tsp cumin
2 tsp soy sauce
1/4 cup coconut milk
Juice of 1/2 lime
Salsa verde//
1/2 cup packed parsley with stems finely chopped
1/2 cup packed cilantro with stems finely chopped
Juice and zest or 1/2 lime
1/2 cup olive oil
alt
Alm nonds//
1/2 cup almonds
alt
1-2 tsp chili powder
2 tsp brown sugar
Chili crisp
Preparation
1. In a large pot add mung beans, garlic, ginger, onion, olive oil and a generous pinch of salt. Cover with water and bring to a boil. Reduce to a simmer and cover for 30-40 minutes or until the mung beans have split and are extremely tender. Remove from heat and alloW to cool slightly.
NOTE: or continue remaining steps in pot using immersion blender.
2. Using a slotted spoon or sieve and transfer to a food processor. Add turmeric, cumin, soy sauce, coconut milk, and lime juice and process until puree torms. Note: if dip Is too thin, transfer back to heat and simmer to thicken.
3. For the gremolata/salsa verde, combine parsley, cilantro, lime juice and zest, salt, and ofve oil. Taste and adjust tor seasoning.
4. For the almonds, place almonds in a small pan on medium heat and dry roast for 1-2 minutes. Add oil, chili powder, and salt and cook for an additional 1-2 minutes. Add brown sugar and stir to coat. Deglaze with 2 tbsp water and cook to water is completely evaporated. Transfer almonds to a plate and allow to cool.
5. Garnish mung bean purée with gremolata/salsa verde, almonds, and chill erisP
Serve warmor cold.
Mung bean porridge (Bubur kacang hijau)
Mung bean porridge – Bubur Kacang Hijau
This mung bean porridge recipe is ready in 1 hour and 10 minutes (without pre-soaking) ????
Ingredients:
* dry mung beans
* brown sugar
* regular sugar(organic sugar)
* coconut milk (for serving)
* pandan leaves
* salt
* water
* fresh ginger root
Note :
I warm up the coconut milk with half a cup of water (my coconut milk is quite thick).
I add pandan leaves and a pinch of salt into the coconut milk and warm it up. When I see a few bubbles (it boils), I stir everything and turn the gas off. I let my coconut milk sit with the lid on. The pandan leaves had the time to give off their amazing flavor.
#buburkacanghijau #porridge #mungbean #mungbeanporridge #snack #kartikacooking
How to make Sweet Mung Bean Soup Dessert
Learn how to make a classic Chinese dessert soup
Ingredients:
400g mung beans
1.5L water + 500mL water
2 sticks of brown slab sugar
Ruta herb (stink grass)
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