Crispy Mung Bean Balls
Crispy Mung Bean Balls were a childhood favorite of mine, and they still bring back fond memories of family gatherings. I remember the excitement as my mom prepared these delightful treats in our cozy kitchen. Crispy Mung Bean Balls are not just a snack but a celebration of Filipino flavors and tradition. The sweet mung bean filling wrapped in crispy glutinous rice dough always feels like a warm hug from home.
Family Tradition
Every time I make Crispy Mung Bean Balls, I feel connected to my heritage. My mom would patiently mash the mung beans while I helped shape the dough balls. The aroma of frying dough would fill the house, and we couldn’t wait to taste the first batch. Making Crispy Mung Bean Balls was more than cooking; it was a bonding experience that brought our family closer. This recipe has been passed down through generations, and I love sharing it with friends and family.
Perfecting the Recipe
Over the years, I’ve perfected the Crispy Mung Bean Balls recipe. The key is in the texture of the dough and the sweetness of the mung bean filling. I always ensure the beans are tender and the dough is just the right consistency. Frying them at the perfect temperature ensures they turn golden brown and crispy. Crispy Mung Bean Balls are a bit of a labor of love, but the results are always worth it. They are perfect for any occasion, whether it’s a family gathering or a casual afternoon snack.
A Taste of Home
Whenever I miss home, I make Crispy Mung Bean Balls. They remind me of my roots and the rich culinary traditions of the Philippines. Sharing these treats with others brings me joy, as I get to introduce them to a piece of my culture. Whether you’re familiar with Filipino cuisine or trying it for the first time, Crispy Mung Bean Balls are a delicious way to experience the flavors of the Philippines. Enjoy them fresh out of the fryer, and you’ll understand why they hold such a special place in my heart.
Table of Contents
Chef’s Notes- Crispy Mung Bean Balls
- Ensure Bean Tenderness: Cook the mung beans until they are very tender before mashing. This will make the filling smooth and easier to work with.
- Proper Dough Consistency: The dough should be cohesive but not too sticky. If it’s too dry, add a bit more water. If too sticky, add a bit more flour.
- Seal the Balls Well: Ensure the edges are well-sealed around the filling to prevent it from leaking out during frying.
- Oil Temperature: Use a thermometer to maintain the oil temperature at 350°F (175°C) to ensure even frying and avoid greasy balls.
- Batch Frying: Fry the balls in small batches to avoid overcrowding, which can lower the oil temperature and result in uneven cooking.
- Draining Excess Oil: Use paper towels to drain the fried balls and remove excess oil, making them crispier.
- Flavor Variations: Experiment with different fillings, such as red beans or black beans, or add spices like cinnamon or nutmeg for variety.
Crispy Mung Bean Balls
10
balls30
minutes45
minutes243
kcal1
hour15
minutesGet ready to indulge in these crispy mung bean balls, a delightful Pinoy snack that’s both crunchy and sweet! Perfect for any occasion, these deep-fried treats are filled with sweetened mung beans and wrapped in glutinous rice flour. They’re easy to make and even easier to devour. Try them out and bring a taste of the Philippines to your kitchen!
Ingredients
For the Filling
1 cup water
3 ½ ounces green mung beans
½ cup granulated sugar
For the Dough
2 cups glutinous rice flour
¼ cup water
2 tablespoons granulated sugar
⅛ teaspoon salt
For Frying
1 quart vegetable oil
- Alternative Ingredients:
Green Mung Beans: Red beans or black beans can be used as a substitute.
White Sugar: Brown sugar or coconut sugar can be used for a different flavor.
Glutinous Rice Flour: Tapioca flour can be used as an alternative.
Vegetable Oil: Canola oil or sunflower oil can be used for frying.
Directions
- Prepare the Filling: Combine 1 cup of water and green mung beans in a pot and bring to a boil. Cook over medium heat until the beans are very tender, about 30 minutes. Mash the beans thoroughly and stir in ½ cup of granulated sugar until well combined; set aside.
- Make the Dough: In a large bowl, mix together the glutinous rice flour, remaining ¼ cup of water, 2 tablespoons of granulated sugar, and salt. Knead just enough to form a cohesive dough ball.
- Form the Balls: Divide the dough into small pieces and roll each piece into a ball. Flatten each dough ball and spoon about 1 tablespoon of the mashed bean mixture into the center. Wrap the dough around the filling and pinch the edges to seal.
- Fry the Balls: Heat vegetable oil in a deep fryer or large saucepan to 350°F (175°C). Fry the balls in batches until they turn golden brown, about 5 to 10 minutes per batch. Drain on paper towels and serve hot.
Equipment
- pot
- Large Bowl
- deep-fryer or large saucepan
- paper towels
Nutrition Facts
- Calories: 243kcal
- Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 20mg
- Potassium: 100mg
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 15g
- Protein: 2g
- Vitamin A: 0IU
- Vitamin C: 2mg
- Calcium: 2mg
- Iron: 4mg
FAQs- Crispy Mung Bean Balls
Can I prepare the mung bean filling in advance?
Yes, you can prepare the mung bean filling a day ahead. Store it in an airtight container in the refrigerator and bring it to room temperature before using.
What can I use if I don’t have glutinous rice flour?
Tapioca flour is a good alternative. It will give a slightly different texture but will still work well for this recipe.
How can I keep the oil temperature consistent?
Use a kitchen thermometer to monitor the oil temperature and adjust the heat as needed. Frying in small batches also helps maintain a consistent temperature.
Can I bake these instead of frying?
While frying gives the best crispy texture, you can bake them at 375°F (190°C) for about 20-25 minutes until golden brown. They might not be as crispy but will still be delicious.
How do I store leftover mung bean balls?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven at 350°F (175°C) for 10-15 minutes to regain some crispiness.
