Mung Bean Truffles

Ingredients:

1 cup mung bean, soaked overnight
2 cups water
20 mL milk
1 tbsp butter, softened
50 g dark chocolate (optional)
1/2 cup sugar
1/2 cup brown cane sugar

Coating:

1/2 cup desiccated coconut/freshly shredded coconut
40 mL milk/coconut milk (only if using desiccated coconut)

Method:

Batter:

With rice cooker, bring water to boil, add mung bean, continue the boiling till mung bean is softened, cooked thorough and became almost dry (not to burn).

With blender, blend together the cooked mung bean with milk.

With double boiler, melt chocolate, add into mung bean paste.

Mix-in butter and sugars, stir till sugars are dissolved and well-incorporated.

Keep in refrigerator to set for few hours or preferentially overnight.

Coating:

In a bowl, mix desiccated coconut with milk.

Toast in a preheated oven at 180 °C for 15 - 20 minutes or till fragrant and golden yellow (stir occasionally for homogeneous toasting).

Remove from oven, set aside to cool completely.

Forming Truffles:

With a teaspoon or two, scoop-up batter, form into even and round balls.

Dip each ball into toasted coconut flakes.

Roll and turn to coat evenly.

Keep covered in refrigerator till serves.