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99 Thai Recipes |
Serves 4 persons
Mung-Bean Noodles in Coconut / LOT CHOON SINGA-PORE
Ingredients for mung-bean noodles :
Hulled mung-beans 1 cup
Tapioca flour 1 cup
Boiling water 1 cup
Thick pandan-leaf juice 2 tbsp.
Or green food coloring 1 tsp.
Coconut syrup :
Jasmine water 1 cup
Sugar 1 cup
Coconut milk 1 cup
Soak the mung-beans in water for 2 hours. Then boil them tender and mash into a smooth paste.
Mix the mung-bean-paste with the tapioca flour, add the boiling water and the pandan juice, or food color, and knead with a wooden spatula. While still warm work with the hands into a soft, sticky dough. Roll out the dough into shin sheets and cut into noodles.
Place the noodles in boiling water, as soon the float to the surface remove them from the water. Immerse briefly in iced water and place in individual serving dishes.
Boil the sugar and jasmine water for 5 – 8 minutes, allow to cool and then add the coconut milk.
Pour this syrup over the noodles and serve at once.
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