Stuffed Yellow Balls in Dough Cones, Khanom Tien
|1||cup||cooked mung beans|
In a work bowl of food processor, Mix salt, sugar and pepper. Use metal blade, process until particles resemble fine crumbs. Fry shallots with cooking oil in 2-quart container, at High (600-700 Watts) for 3 minutes. Remove shallots. Stir in the bean mixture into the hot oil. Microwave, uncovered, at High for 5 minutes, leave to cool and make the balls, ½” in diameter. Blend well palm sugar, coconut milk and salt in one-quart measure: Cook, covered, at High for 2 minutes. Leave to and pour into a bowl of glutinous flour. Knead thoroughly until smooth and sticky. Divide batter into portion, and shape portions of dough into balls, 1″ in diameter. Flatten each ball of dough and put the filling in the center. Gather edge together to seal completely. Cut banana leaves into circle, 4″ in diameter. Clean and grease with cooking oil. Line 2 banana circles across together. Make cones of the banana leaves. Put stuffed ball into each cone, fold the edge. Turn up-side down and make these wrappings into pyramid shape. Boil ½ cup water in a steamer at High for 5 minutes. Put 10 pieces of Khanom Tien into the steamer and steam at High for 3½ minutes.