Method
- Soak mung beans overnight and drain
-
Place the mung beans in a saucepan set over moderate heat with 1/2 cup
of the water and bring to a boil, stirring occasionally
-
Reduce the
heat to low, cover and simmer until all the liquid has been absorbed,
for about 10 minutes (Remove any bean skins from the pot)
- Increase the heat to medium-high and add the coconut milk, 3 tablespoons
of sugar and the salt and cook, stirring and scraping constantly, until
the beans become thick and begin to pull away from the sides of the pan,
for 7-8 minutes
- Remove from the heat and allow to cool slightly
- Transfer the beans to a blender or food processor and process until
smooth and thick ( if the mixture is too thin to be molded into rolls,
return to pan and cook until sufficiently thickened)
- Meanwhile, press the yolks through a fine sieve set over a bowl by
rubbing them back and forth gently with a spoon and set aside
- To prepare the syrup, put the remaining 1 1/2 cups of water in a
medium saucepan, bring to a boil and add the remaining 1 cup of sugar,
stirring to dissolve
- Return to a boil, reduce the heat to low and allow
to simmer without stirring until the mixture thickens slightly
- Meanwhile, once the mung bean paste is cool enough to handle, roll
out small amounts into little sausage shapes, about 1 1/2 inches long
and 3/4 inches in diameter
- In batches , dip the mung bean rolls into
the prepared egg yolks to coat, then drop them into simmering syrup,
without crowding , and cook for 2 minutes, turning once after about 1
minute (The egg coating will be opaque and shiny)
- Remove with a slotted
spoon and serve warm or at room temperature
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