Tuesday, January 18, 2011

Stuffed Crescents with Mung Bean Fillings Dessert Recipe (Khanom Thua Paep Bai Toei)

Khanom Thua Paep Bai Toei

1 cup small tapioca pearls
1/4 cup coconut cream
1 cup sugar young coconut flesh
1/2 cup very hot water
2 3/4 cups water

2 cups coconut milk
1 tbsp rice flour
150 grams sugar
1/4 tsp salt
2 pandanus leaves, cut into short length.

1. Remove the Bad Seeds, wash and soak in hot water for 3 hours. Then wash with hot water and steam over high heat about 30 minutes or until done. 

2. Mix glutinous rice flour and coconut-pandan juice create a good application and set aside. 

3. Grated coconut steamed for about 10 minutes. Take 100 g Coconut and steamed green beans and toss with the salt ready. This is the filling. 

4. Divide the dough into a ball and go in. in the promotion of every ball is a thick 1 / 4 inch. Place 2 tablespoons of mung beans filled double-CD album by half to seal over filling and pinch edges. By the end .

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