Mung Beans and Pumpkin Tang Yuan dessert soup 南瓜汤圆绿豆糖水100g mung beans1.5lt water3 pandan leaves, knotted80g sugar or to taste
Pumpkin Tang Yuan50g mashed pumpkin, overnight and cold from fridge80g glutinous rice flour10g sugar25g hot water or adjust accordinglyMethod
- Rinse the mung beans in tap water. In a stock pot, add water , mung beans and pandan leaves, bring to boil. Lower the heat to medium, continue to boil till mung beans have cracked open a bit but are not mushy.
- Mix mashed pumpkin, glutinous rice flour and sugar in a mixing bowl, slowly add in hot water ( reduce or add more water accordingly), slightly knead till a smooth dough.
- Roll dough into small balls. Drop them into mung beans soup. Add in sugar and adjust sugar amount according to your liking.
- Serve warm or cold.
Recipe by Sonia a.k.a Nasi Lemak Lover
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July 2015 Event : I have a date with "Pumpkin"