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INGREDIENTS
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25-30 cakes
4 cups water
1 lb starch flour
1 1/3 cups sugar
1/2 cup flaked coconut |
5 ounces yellow mung beans, soaked in water
2/3 sugar syrup
1 tablespoon vegetable oil
2 tablespoons lemon extract or pomelo blossom fruit essence |
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METHODS
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1. Mix water, flour, sugar and shredded coconut, heat on low flame and stir for about 10 minutes.
2. Cook mung bean until tender, may take up to 1 hour on stove top. Drain then put back on stove. Pour in sugar syrup and oil. When most of the liquid has evaporate, add extract and remove from heat.
3. Put a thin layer of dough in small individual molds or cupcake tins, layer a small spoon of stuffing on top and top with another layer of dough. Place them in steamer for about 20 minutes or until the dough is transparent. Remove from molds, let cool and serve with green tea. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving) 1 cake
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Calories 72
Calories from Fat 9 (13%)
Amount Per Serving %DV
Total Fat 1.1g 1%
Saturated Fat 0.5g 2%
Polyunsat. Fat 0.4g
Monounsat. Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Potassium 62mg 1%
Total Carbohydrate 14.8g 4% |
Dietary Fiber 1.1g 4%
Sugars 11.3g
Protein 1.5g 2%
Vitamin A 1mcg 0%
Vitamin B6 0.0mg 1%
Vitamin B12 0.0mcg 0%
Vitamin C 0mg 0%
Vitamin E 0mcg 0%
Calcium 9mg 0%
Magnesium 16mg 4%
Iron 0mg 2% |
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