Ingredients:
* 175 g of rice flour
* 25 g of starch
* 100 g of sugar
* 100 ml of thick and 300 ml of thin coconut milk from ½ coconut
* 1 tsp. of salt
* 1 sheet of pandan leaf, torn
* Banana leaves for wrapping
Contents:
* 100 g of peeled mung beans, soaked for 15 minutes
* 100 g of sugar
* 25 ml of thick coconut milk from ¼ coconut
* 1 sheet of pandan leaf
How to make:
* Mix the rice flour, sugar, coconut milk, pandan leaf, and salt. Stir until smooth.
* Cook this mixture until thickened. Lift.
* Give starch. Stir well.
* Take a piece of banana leaf. Place 1 tbsp. of dough. Flatten. Give the contents. Cover with dough. Wrap a square.
* Steam the cake in a hot pan for 30 minutes until cooked.
Contents:
* Steam mung beans until tender. Puree.
* Mix mung beans with delicate sugar, salt, pandan leaf, and coconut milk.
* Cook until thickened.
* Get a hold of mung beans to a marble. Set aside.
For 12 pieces.
Culinary tip:
* Use fabric gloves as a base to wrap the dough because it'd be wrapped while hot.
Healthy tip:
* Mung beans are the food source of vitamins B3 and B6 that can induce sleep.
Nutritional facts per piece:
* Calorie: 163 kcal
* Protein: 3.1 g
* Fat: 1.2 g
* Carbohydrate: 35 g
* Fiber: 0.4 g
You may also like:
Kue Jajan Pasar Mini untuk Antaran![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tG8CLkU-KXcmggtzIsLKR4r7-zkkdt7F7k4MhhtJ99nkGdEM-tJ6HJxu9xYTpiNxJn14MyZsKwEd61V4ipkEw-p-7n7kdLpK89DvuWSkkMkftXzbHtruxHb5oC6Uhqz4zFhOWRNiazCLBHMxE-e2e6xi0=s0-d)
Mung Bean Greats![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_sRM9rgsah2aJNvLI4JfSJVkrTGGrjkYFp4uN-dPqxOsDln4VH8nnaE3oYExh89FW0Zy-JKSz3eK_hk0-5sYrqhXjcvFs8wT66Fn7knTE4lUesdIUTIsofJu-5DRWG7MC4d2nIxdxPV0ArdW8-Vf_TQ3g=s0-d)
Vegan Planet![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_scGahy8Hfpr7j4hq07aEckOGKkbU-6r0vXIo6O38_R2EwBTBf73olJKssrzqponQ3LJPfyDSvHcCTfoF-i2nEP219VcZ-V5I940inysGo4hmTrzf3nqfjICsU0l9Il9mfbQSHdNJFlBcMVR6JBJjbmDq0=s0-d)
How to Sprout Raw Food![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tsqAAcaKajSKmlC7mMgirvqCf-j6sthkoGwXQ0wYu-d-ZxlYN9wVDiF_I-DMSZsG5YqlTvZwiHns16Uv6wOX0o5ZBVsLjIFlhs312DQB-_GeeFutAvMACa42yc-lMD5Vrw3hmzNk3OsIT5oE5nntyIHQ=s0-d)
Bean by Bean![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tWL9HiygV6kq4LrfDJyB4hxnzrxk4HBWcfG1WjAr4ZQ7n9G655WywFKI0sQjEJwTV4yFXnzSFhjJhFynkKWLhGvtE33y6ifnQ_c1Al9d2HxbqHkUXGbfUDIpnGN_sreuusDUOrChMqIBlLbtxcdjPZUXw=s0-d)
* 175 g of rice flour
* 25 g of starch
* 100 g of sugar
* 100 ml of thick and 300 ml of thin coconut milk from ½ coconut
* 1 tsp. of salt
* 1 sheet of pandan leaf, torn
* Banana leaves for wrapping
Contents:
* 100 g of peeled mung beans, soaked for 15 minutes
* 100 g of sugar
* 25 ml of thick coconut milk from ¼ coconut
* 1 sheet of pandan leaf
How to make:
* Mix the rice flour, sugar, coconut milk, pandan leaf, and salt. Stir until smooth.
* Cook this mixture until thickened. Lift.
* Give starch. Stir well.
* Take a piece of banana leaf. Place 1 tbsp. of dough. Flatten. Give the contents. Cover with dough. Wrap a square.
* Steam the cake in a hot pan for 30 minutes until cooked.
Contents:
* Steam mung beans until tender. Puree.
* Mix mung beans with delicate sugar, salt, pandan leaf, and coconut milk.
* Cook until thickened.
* Get a hold of mung beans to a marble. Set aside.
For 12 pieces.
Culinary tip:
* Use fabric gloves as a base to wrap the dough because it'd be wrapped while hot.
Healthy tip:
* Mung beans are the food source of vitamins B3 and B6 that can induce sleep.
Nutritional facts per piece:
* Calorie: 163 kcal
* Protein: 3.1 g
* Fat: 1.2 g
* Carbohydrate: 35 g
* Fiber: 0.4 g
You may also like:
Kue Jajan Pasar Mini untuk Antaran
Mung Bean Greats
Vegan Planet
How to Sprout Raw Food
Bean by Bean
Comments
Post a Comment