Yellow Bean Cakes With Tamarind Sauce

Recipe Ingredients

120		Dried mung beans - soaked in water for 30 minutes and drained
1 tablespoon	15ml	Rice flour
1/2 teaspoon	2.5ml	Ground white pepper
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Cumin
		Oil for deep frying
		Sauce
3		Fresh red chilies - chopped (large)
1		Garlic - chopped
3		Shallots - chopped (large)
3 tablespoons	45ml	Tamarind water
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

In a food processor, blend the drained beans to form a paste. Add the other ingredients in turn, stirring well. Pluck a small piece of paste and form in to a ball the size of a walnut. Do not mould too tightly. Deep fry the balls until golden brown, drain and make the sauce.

In a mortar, pound together the chiles, garlic and shallots. When well pounded, stir in the tamarind water, sugar and salt and mix well together. Turn into a small bowl.

To make tamarind water, cover 500g tamarind pulp (with seeds) with 1 liter of boiling water and allow to cool. Strain off the thick paste. Serve with the yellow bean cakes.

Source:
Joyce Jue

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