* 175 g of rice flour
* 25 g of starch
* 100 g of sugar
* 100 ml of thick and 300 ml of thin coconut milk from ½ coconut
* 1 tsp. of salt
* 1 sheet of pandan leaf, torn
* Banana leaves for wrapping
Contents:
* 100 g of peeled mung beans, soaked for 15 minutes
* 100 g of sugar
* 25 ml of thick coconut milk from ¼ coconut
* 1 sheet of pandan leaf
How to make:
* Mix the rice flour, sugar, coconut milk, pandan leaf, and salt. Stir until smooth.
* Cook this mixture until thickened. Lift.
* Give starch. Stir well.
* Take a piece of banana leaf. Place 1 tbsp. of dough. Flatten. Give the contents. Cover with dough. Wrap a square.
* Steam the cake in a hot pan for 30 minutes until cooked.
Contents:
* Steam mung beans until tender. Puree.
* Mix mung beans with delicate sugar, salt, pandan leaf, and coconut milk.
* Cook until thickened.
* Get a hold of mung beans to a marble. Set aside.
For 12 pieces.
Culinary tip:
* Use fabric gloves as a base to wrap the dough because it'd be wrapped while hot.
Healthy tip:
* Mung beans are the food source of vitamins B3 and B6 that can induce sleep.
Nutritional facts per piece:
* Calorie: 163 kcal
* Protein: 3.1 g
* Fat: 1.2 g
* Carbohydrate: 35 g
* Fiber: 0.4 g
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