Thai Mung Bean and Pumpkin Sweet Balls.
Duration: 2.30 hours
Approximately 50-60 pieces (depending on size)
Ingredients:
Mung Bean and Pumpkin Balls:
- Pumpkin, small size - 1
- Coconut Milk - 5-6 cups
- Palm Sugar - 2 1/4 tablespoons
- Duck Eggs (separate the yolks and mix them together) - 4-5 eggs
- Sweet Syrup:
- Pandan Leaf-infused Water - 3 cups
- Granulated Sugar - 3 cups
- Sweet Syrup for Molding:
- Pandan Leaf-infused Water - 1 1/2 cups
- Granulated Sugar - 2 cups
Instructions:
- Prepare the sweet syrup: In a saucepan, combine sugar and water, bring to a boil until the sugar dissolves completely. Transfer to a container and let it cool.
- In a separate saucepan, heat the coconut milk until it boils. Add the pumpkin and cook until the pumpkin becomes soft and dry. Once the water starts to evaporate and the mixture thickens, add palm sugar and stir continuously until dry. Remove from heat and let it cool. Mold the mixture into round balls and shape them into elongated cylinders of equal size.
- Prepare the sweet syrup: In a saucepan, combine pandan leaf-infused water and granulated sugar, bring to a boil, stirring until the sugar dissolves completely (approximately 10 minutes). Remove from heat and let the syrup cool. Take the molded pumpkin balls, dip them in the mixed egg yolks, and then place them in the saucepan. Bring to a boil again and cook until both sides of the balls are cooked. Use a ladle to scoop them out and dip them in the cooled sweet syrup.
Enjoy your Thai Mung Bean and Pumpkin Sweet Balls!
