Steamed, Ground Mung Beans Recipe - Cooking Index
Steamed, Ground Mung Beans Recipe - Cooking Index
Yellow skinned and split mung beans are available dried at Asian and health food markets. The best tool for cooking them is a stainless steel Chinese steamer because it's easy to manage and clean. If the steamer tray holes are wider than three-sixteenths of an inch, line the tray with parchment to avoid losing beans to the water below.
Courses: Sauces| 1/2 cup | 80g / 2.8oz | Dried yellow mung beans |
Place the mung beans in a bowl and add enough water to cover by 2 inches. Let soak 2 hours.
Drain the beans and place in the steamer basket, spreading them out to an even layer. Fill the steamer bottom halfway with water and bring it to a rolling boil over high heat. Steam the mung beans until tender, about 8 minutes. Remove the basket from the steamer bottom and set aside to cool.
Grind the cooled beans in a mini-chopper or food processor to a fluffy consistency. The texture should resemble fine cornmeal, but you'll be able to pinch together a bit between your fingers. Steamed, ground mung beans may be frozen and defrosted when needed.
This recipe yields 1 1/4 cups, enough for 8 (10-inch) crepes.
Each serving: 90 calories; 6 grams protein; 16 grams carbohydrates; 4 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 4 mg. sodium.
Source:
The Los Angeles Times, 02-09-2005
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