Panfried Mung bean glutinous cakes

What're u eating? 在吃什么?

吃不饱的. 想当 Hollywood 明星

A hungry gourmand's breakfast 

An unspeakable gem, originated from Vietnam which took me almost a lifetime to discover...what a pity all these years!  Before a late night slumber after final touch of Bahn Mi post, I soaked some mung beans and glutinous rice in preparation for another day of vietnamese indulgent specialities in the kitchen.  At crack of dawn, the tweeting bird was already chirping in her culinary sanctuary in anticipation of a yet-to-tread breakfast.

A mix of the soaked grains with some sugar, coconut milk, a pinch of salt and a leaf of pandan gets the fire steaming on the way. Fifteen minutes of patience is all I asked for and the hot soft grains are  ready for the pounding process.  Preferably leaves some grains wholesome...a chewy good bite sensation.

Next oil hands with some peanut oil and roll them into balls. Panfry these mung beans balls on low fire in a hot non-stick pan, and be sure to leave a gap between them.

expect the unexpected

slow fire fry....all things difficult before they become easy

When they are nice golden light crispy on the surface, you know it's time to devour these insanely delicious petite rice cakes.  What a beautiful morning to start another agonising busy saturday ! In the next batch, I shall stuff these sticky cakes with some spicy chicken filling, so hang around.

Recipe ???..just agaration ( to one's delight)

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food quote:  人一走，茶就凉: “The tea cools down as soon as the person is gone.”  The relationship with somebody will no longer exist when the person becomes unimportant or useless.
Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers