Who can resist the aroma of freshly cooked gandasturi?
This traditional snack made from mung beans has a soft texture on the inside and a crispy golden crust on the outside. It has just the right amount of sweetness, making it the perfect accompaniment to afternoon tea.
Let’s re-cook the gandasturi recipe below with MamaKoKo coconut milk to make it even more delicious!
Ingredients:
- 200 grams of mungbeans
- 1 liter water
- 1 MamaKoKo coconut milk
- 40 grams of granulated sugar
- 60 grams of brown sugar
- 1 pandan leaves
Coating flour
- 90 g wheat flour
- 45 g cornstarch
- 30 g rice flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- Water as needed
How to cook:
- Prepare the mungbeans that have been soaked overnight, and boil them in 1 liter of water. Cook until the water evaporates.
- Add granulated sugar, brown sugar, coconut milk, and pandan leaves. Cook over low heat until the filling thickens.
- Make the coating flour. Add all-purpose flour, rice flour, cornstarch, sugar, baking powder, and gradually add water until the consistency is right
- Then shape the cooled mungbean dough into flat rounds
- Fry in oil over medium heat
