| 1 |
Soak the sweet glutinous rice in water to cover
overnight. |
| 2 |
Rinse the mung beans and remove any particles that
float up in the rinsing bowl, then place the mung beans in a
saucepan. Add the 1 cup water and simmer over low heat for 30
minutes or until dry and tender. (To test for doneness, pick up a
bean and squeeze between tow fingers.) When the beans are cooked,
mash them with chopsticks, a fork, or in a blender. |
| 3 |
Heat the oil in a frying pan and add the garlic and
shallots. Fry for a few seconds, then add the mashed beans, stirring
well to coat with the oil. Add the black pepper and salt, mix well,
and fry for about 3 minutes. |
| 4 |
Drain the rice in a colander and transfer it to a
bowl; have the cornstarch-water paste ready. |
| 5 |
Make 5 balls out of the bean mixture, using 1/3 cup
of mashed beans for each ball. Roll each one in the cornstarch
mixture and then in the sweet rice, pressing the rice into the bean
mixture to make sure it adheres well. Press and flatten the ball
almost into a thick hamburger shape. Steam for 30 minutes. directly
on the steaming rack, or until the rice looks clear. |
| 6 |
Serve 1 ball per person for breakfast. |
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