This year, the holy month of Ramadan comes on summer day. Is pretty tough for some Moslem's to do fasting, but since we've been practiced at very young age, so it's not such a big deal anymore . The activity during Ramadan is more personal interest for me, you do what you belief in your heart and soul. and , i think everybody knows what the best for themselves. :)
Spending time together with family, share the food with people , enjoying the food my mom used to cooked for family, listening the 'adzan' calling for praying are the interesting moment I missed a lot since I live here. The atmosphere are totally different.
what i always do during Ramadan , is bake / cooking something more traditional for fasting break / iftar, well just try to make something like my mom used to make. This time , for iftar I made "Bola Kacang Hijau Siram Santan" or Mung Bean Ball Cake with Coconut Milk Sauce
And this is my entry for Joy From Fasting To Feasting hosted by my friend, Lubna Karim ( she is has a great cooking blog, filled with Indian Recipes.) And next I invite you too join into the party too. Please klik HERE to join the event
Ingredients for Skin :
200 gr white glutinous rice flour
20 gr tapioca flour
1/4 tsp salt
30 gr granulate sugar
2 tbsp cooking oil
175 ml warm coconut milk (i used lite coconut milk)
food coloring : green - i use pandan flavor and pink - i use rose flavor
Ingredients for filling :
50 gr un-skined mung beans, soak into the water for an hour
75 ml lite coconut milk
2 pandan leaves
1/4 tsp salt
25 gr granulate sugar
Ingredients for The sauce
750 ml lite coconut milk
1 pandan leave
2 tsp rice flour
1 tsp tapioca flour
1 tsp salt
Direction :
For Filling, i prefer to make filling one day ahead, too avoid spend a lot of time in the kitchen :D
1. steam mung beans about 30 minute, let it cool
2. mix coconut milk and mung bean with blender, until smooth. turn off the blender. put into the medium bowl, add the rest of filling ingredients, mix well.
3. into medium pan, put the mixture filling and cook with low heat about 5 - 10 minute. keep watching pan, the filling is easy to burn. Set aside, let it cool before go to next step.
4. measure the filling about 30 gr and with clean hand roll the filling into a small ball. set aside.
For Skin :
1. mix all the flours, salt, sugar. add cooking oil, warm coconut milk into , mix very well , until everything comes together nicely.
2. divide the dough into 3 batch, add different food coloring into it *i use green, pink and the rest just plain.
3. take the dough just about 10 gram and put the filling inside, and roll into a small ball with your finger. remember to cover your dough to avoid dough become too dry.
4. steam for 15 minutes.
the sauce :
cook all the ingredient with low heat. be careful not over cooked.
Serving :
put the mung bean ball into the plate, serve with coconut milk sauce and sprinkle with toasted black sesame seed and ground peanut.
