Homemade Durian Mung Bean Paste
Directions
- 1Clean 200g split mung bean and rinse till water runs clear.
- 2Clean 200g split mung bean and rinse till water runs clear.
- 3Clean 200g split mung bean and rinse till water runs clear.
- 4Soak the mung bean in water for at least 4 hours or overnight.
- 5Soak the mung bean in water for at least 4 hours or overnight.
- 6Soak the mung bean in water for at least 4 hours or overnight.
- 7Discard the water and rinse the mung bean.
- 8Discard the water and rinse the mung bean.
- 9Discard the water and rinse the mung bean.
- 10Add just enough water to cover the mung bean and steam at medium-high heat until the mung bean is very soft (approximately 30 minutes).
- 11Add just enough water to cover the mung bean and steam at medium-high heat until the mung bean is very soft (approximately 30 minutes).
- 12Add just enough water to cover the mung bean and steam at medium-high heat until the mung bean is very soft (approximately 30 minutes).
- 13Deseed 280g durian and mash the flesh using two forks.
- 14Deseed 280g durian and mash the flesh using two forks.
- 15Deseed 280g durian and mash the flesh using two forks.
- 16Put the steamed mung beans into a mixing bowl.
- 17Put the steamed mung beans into a mixing bowl.
- 18Put the steamed mung beans into a mixing bowl.
- 19Add in the durian flesh and mix well.
- 20Add in the durian flesh and mix well.
- 21Add in the durian flesh and mix well.
- 22Puree the mixture using a hand blender.
- 23Puree the mixture using a hand blender.
- 24Puree the mixture using a hand blender.
- 25In a separate mixing bowl, add 330ml milk, 85g sugar, 1/2 tsp salt and 30g glutinous rice flour. Whisk to mix.
- 26In a separate mixing bowl, add 330ml milk, 85g sugar, 1/2 tsp salt and 30g glutinous rice flour. Whisk to mix.
- 27In a separate mixing bowl, add 330ml milk, 85g sugar, 1/2 tsp salt and 30g glutinous rice flour. Whisk to mix.
- 28Add the flour mixture into the mung bean puree and mix well.
- 29Add the flour mixture into the mung bean puree and mix well.
- 30Add the flour mixture into the mung bean puree and mix well.
- 31Sieve the mixture into a frying pan.
- 32Sieve the mixture into a frying pan.
- 33Sieve the mixture into a frying pan.
- 34Pour in 55g oil and mix well.
- 35Pour in 55g oil and mix well.
- 36Pour in 55g oil and mix well.
- 37Turn on medium heat and stir until boiling.
- 38Turn on medium heat and stir until boiling.
- 39Turn on medium heat and stir until boiling.
- 40Reduce to medium-low heat and continue stirring until the paste thickens and comes together in one piece.
- 41Reduce to medium-low heat and continue stirring until the paste thickens and comes together in one piece.
- 42Reduce to medium-low heat and continue stirring until the paste thickens and comes together in one piece.
- 43Remove from heat and leave to cool completely before use.
- 44Remove from heat and leave to cool completely before use.
- 45Remove from heat and leave to cool completely before use.
- 46Spread the paste on a plate and cover with cling wrap to store in the refrigerator.
- 47Spread the paste on a plate and cover with cling wrap to store in the refrigerator.
- 48Spread the paste on a plate and cover with cling wrap to store in the refrigerator.
Ingredients
- 200 g split mung bean
- 200 g split mung bean
- 200 g split mung bean
- 200 ml water
- 200 ml water
- 200 ml water
- 280 g durian flesh
- 280 g durian flesh
- 280 g durian flesh
- 330 ml milk
- 330 ml milk
- 330 ml milk
- 85 g sugar
- 85 g sugar
- 85 g sugar
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 30 g glutinous rice flour
- 30 g glutinous rice flour
- 30 g glutinous rice flour
- 55 g oil
- 55 g oil
- 55 g oil
Equipment
steamermixing bowlhand blenderwhisksievespatulafrying pan