Pandan pouches stuffed with a sweet and savoury filling

    Pandan pouches stuffed with a sweet and savoury filling

    10saves
    3hr50min


    3 people made this

    About this recipe: This is wonderfully complex Thai dessert utilizing hulled mung (green) beans, coconut, sesame seeds and glutinous rice flour. This recipe is somewhat complicated, but give it a try, you will not be disappointed.

    Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

    Ingredients
    Serves: 4 

    • For the filling
    • 50 g yellow mung beans (hulled)
    • 100 g finely grated dry coconut
    • For the pandan dough
    • 5 pandan leaves, chopped
    • 125 ml (1/2 cup) water
    • 120 g glutinous rice flour
    • 2 tablespoons coconut cream
    • For the coconut coating
    • 100 g stringy grated dry coconut
    • 1/2 teaspoon salt
    • 3 tablespoons white sesame seeds, toasted
    • 60 g sugar
    • 4 Tablespoons vegetable oil

    Directions
    Prep:40min  ›  Cook:10min  ›  Extra time:3hr  ›  Ready in:3hr50min 

    1. Soak the mung beans in warm water for 3 hours, drain and discard water.
    2. Steam the beans in cheesecloth over boiling water until tender.
    3. Steam all the grated coconut over boiling water. Combine the fine grated coconut with the mung beans and smash it a bit so that it is easy to ball up - this is the filling. Reserve the rest of the coconut for later.
    4. For the pandan dough, begin by making pandan juice. Blend the pandan leaves with the water and squeeze through cheesecloth. You should be left with about 60ml of pandan juice.
    5. Next, combine the glutinous rice flour, coconut cream and pandan juice in a bowl and knead until a smooth dough is formed. Pinch the dough into pieces and roll into 3 cm balls.
    6. Coat your hands with vegetable oil, so the dough does not stick. Gently roll out each dough ball into a 1/2 cm thick round. Place 2 teaspoons of filling into each round and fold over into a half moon pouch. Pinch to seal well.
    7. Cook the pouches in boiling water until they float and remove with a slotted spoon to a bowl of iced water to cool. When cool, toss the pouches with the remaining coconut.
    8. Mix the toasted sesame seeds, sugar and salt together. Place the pouches on a platter and sprinkle with the sesame-sugar mixture before serving. Enjoy!

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