250 g mung beans
1/2 cup water
1 cup white sugar
1/3 cup sugar
1 tablespoon water
Fill a bowl with cold water and soak the
mung beans overnight of at least 24 hours. Then change the water a few
times to wash the green skins away. Put into a saucepan with sufficient water to come just to the
level of the beans and bring to the boil. Cook until beans are very soft.
Drain thoroughly and while beans are still hot, mash to a smooth paste.
Put sugar and water in a heavy-based saucepan and stir over moderate heat
until the sugar dissolves. Add bean paste and cook, stirring occasionally at
the start and more frequently as mixture begins to thicken. The cooking is
read when the bean mixture
is thick and starts to come away from side of pan. Allow to
cool until it can be handled, and make small balls of the paste. Dip in
sugar syrup then in caster sugar and leave to dry. Put in small paper
To prepare the sugar syrup, just dissolve the sugar in water and cook
gently over very low heat until the syrup is thick.