Sweet Fillings for Desserts and Pastries: Mung Bean and Coconut, Pumpkin Spice

This recipe for Sweet Fillings for Desserts and Pastries is a two-parter.  In Part 1, below, I share the recipe for making a sweet mung bean and coconut filling–a traditional recipe.  If you’re looking for a fun fusion of flavors, check out my second filling recipe where I use pumpkin.  In recipe Part 2, I use these fillings to make scrumptious Sesame Balls (Banh Cam / Banh Ran).  The mung bean balls are familiar and delicious but my favorite is the pumpkin filling.  I love the combination of pumpkin and spice and the flavors go so well with the fried sweet dough.  It is decadent and I hope you’ll give it a try!Mung Bean and Pumpkin Filling Balls | recipe from runawayrice.com

Notes on the Recipe, Tips and Tricks

The key to making a good filling is cooking it just right so it’s not too dry or too wet   If it’s too dry you won’t be able to roll it into a ball.  If it’s too wet, it becomes difficult to encase with a layer of dough as it will stick to your fingers and the dough.  Also keep in mind, moisture content is different when using freshly mashed mung bean versus previously frozen and thawed mung bean.  I always have to add more water to the previously frozen mung bean to get the balls to form nicely.  If you want a creamy, richer taste, you can always add more vegetable oil as I only use a minimal amount in my recipe.  The pumpkin filling has more moisture and the cooking time is longer.  Please note these balls tend to be wetter than the mung bean balls.  For the pumpkin filling, if I have the time, I’ll refrigerate overnight.  This helps to dry them out further.

Watch the video for instructions.

 
Mung Bean and Coconut Filling

Delicous and easy recipe for Mung Bean Filling Balls | recipe from runawayrice.com

Ingredients
9 oz mashed mung bean
3 Tbsp water
3 Tbsp sugar
1 tsp vegetable oil
1/4 tsp vanilla extract
1/4 cup coconut flakes

Directions

Combine water and sugar over Low heat until sugar is dissolved.

In a large skillet over Medium Low heat, add the mashed mung bean, simple syrup, oil and vanilla extract.

Mix together forming a thick paste.  Continue stirring the filling as it cooks.  After 3-4 minutes the filling dries and has the consistency of a thick dough.  Turn off the heat and add in the coconut flakes.  Combine well.

When filling is cool enough to handle, roll into even-sized balls.  (It’s easier to roll into balls when the filling is still warm.)  Cover with plastic wrap and refrigerate until ready to use.

Yields: 1 dozen balls
 

Pumpkin Spice Filling

Ingredients

15 oz can pureed pumpkin
2 Tbsp water
1/3 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
pinch of ground cloves
1/4 tsp vanilla extract
1 tsp vegetable oil

Directions

Combine water and brown sugar over Low heat until sugar is dissolved.

In a large skillet over Medium Low heat, add the pureed pumpkin, all spices, vanilla extract, oil and melted sugar.  Mix together.

Stirring frequently, cook the filling for 10-12 minutes or until it has the consistency of a thick dough.

When the filling is cool enough to handle, roll into even-sized balls.  (It’s easier to roll into balls when the filling is still warm.)  Cover with plastic wrap and refrigerate until ready to use.

Yields:  1 dozen balls

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