© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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1 ½ cups dried mung beans
3 cups sticky rice flour
½ cup palm sugar (nam taan peep)
2 cups hot water
3 tablespoons oil
2 tablespoons chopped coriander root (raak pak chee)
2 garlic cloves (kratiem), minced
pinch of salt
1 pound banana leaves
Soak the mung beans in water overnight. The next day, drain, then place the mung beans in a steamer and steam for 30 minutes. Remove, allow to cool, and mash to form a paste. Set aside and keep covered.
Combine the sticky rice flour and sugar in a large bowl. Add the hot water and blend well. Mix to form a smooth dough.
Heat a large skillet and add the oil. Sauté the coriander root, garlic and salt for 30 seconds. Mix in the mashed mung beans.
Cut sections from the banana leaves and cut a 10 inch circle from each section.
Pinch off a 2 inch ball from the dough. Press the ball out to a 5 inch diameter circle. Fill with 1 tablespoon of the mung bean filling and enclose the filling with the dough.
Pick up a banana leaf circle using both hands, positioned as if on the numbers 4 and 8 on a clock face. Push both hands together to form a funnel shape, making sure the fold is in the inside of the funnel-shaped container.
Drop the filled dough in the center part of the banana leaf funnel. Holding the folded side close to you, fold this part up. Fold the other two sides in to overlap. Fold the top down and tuck under the first fold. Pin with a piece of bamboo or a toothpick, or tie with string. It should resemble a triangle.
Repeat until all the dough is used. Place the filled triangles in a steamer and steam for 15 minutes. Allow to cool. Serve at room temperature.