Directions
- 1Clean 200g split mung bean and rinse till water runs clear.
- 2Soak the mung bean in water for at least 4 hours or overnight.
- 3Discard the water and rinse the mung bean.
- 4Add just enough water to cover the mung bean and steam at medium-high heat until the mung bean is very soft (approximately 30 minutes).
- 5Deseed 280g durian and mash the flesh using two forks.
- 6Put the steamed mung beans into a mixing bowl.
- 7Add in the durian flesh and mix well.
- 8Puree the mixture using a hand blender.
- 9In a separate mixing bowl, add 330ml milk, 85g sugar, 1/2 tsp salt and 30g glutinous rice flour. Whisk to mix.
- 10Add the flour mixture into the mung bean puree and mix well.
- 11Sieve the mixture into a frying pan.
- 12Pour in 55g oil and mix well.
- 13Turn on medium heat and stir until boiling.
- 14Reduce to medium-low heat and continue stirring until the paste thickens and comes together in one piece.
- 15Remove from heat and leave to cool completely before use.
- 16Spread the paste on a plate and cover with cling wrap to store in the refrigerator.
Ingredients
- 200 g split mung bean
- 200 ml water
- 280 g durian flesh
- 330 ml milk
- 85 g sugar
- 0.5 tsp salt
- 30 g glutinous rice flour
- 55 g oil
Equipment
steamermixing bowlhand blenderwhisksievespatulafrying pan
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