How to Make Mung Bean Rice Cake

Society

How to Make Mung Bean Rice Cake

The photo shows a chapter of the cookbook on how to make Mung Bean Rice Cake. Photo: KOY Rattanakborin

Cambodianess
March 18, 2021 1:29 PM

A cookbook “The Taste of ANGKOR” has been recently released by the Ministry of Foreign Affairs and International Cooperation in order to boost the economy and help diplomats bring Khmer culture to the world.

Setting out 38 dishes and recipes, including desserts, side dishes and meals, the cookbook was unveiled at the inauguration of “the Implementation of Economic Diplomatic Strategy 2021-2023.”

Cambodian diplomats, from now on, will have to add Khmer foods to their programs and their missions abroad, in addition to existing programs such as promoting agricultural products, tourism, investment policy and commercial activities, allowing them to promote Khmer culture on international forums.

In contributing to the promotion of Khmer Cuisine, Cambodianess has the honour to introduce Mung Bean Rice Cake or locally known as “Num Por Peay”.

Ingredients:

For filling: 80g of yellow mung bean, 1tbsp of sugar, 4tbsp of coconut milk. A pinch of salt

For dough:105g of glutinous rice flour, 45g rice flour, 130ml of warm water

For topping: 22tbsp of white sesame seed, 50g of grated coconut 2 and a half tbsp of sugar. A pinch of salt

Instructions:

For filling: Soak the yellow beans in water for 2 hours. Then steam them for 30 minutes or until well cooked. Mix the steamed beans with the coconut milk, sugar and a pinch of salt, then mash together. Set aside to cool.

For dough and assembly: Prepare the dough by mixing the glutinous rice flour, rice flour and warm water. Once well mixed, cut the dough into small, thumb-size pieces and roll out each piece into a thin circle roughly 10 cm (4 inches) in diameter for wrapping. To assemble, add roughly 1 heaping tablespoon of filling to the center of the wrapping dough. Gently close dough off and roll into finger shaped (see image below).