Ingredients with Measurements:
- 1 cup of kacang tolo (mung beans), soaked overnight
- 1 cup of grated coconut
- 1/2 cup of palm sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of vanilla extract
Special equipment needed:
- Food processor
- Mixing bowl
- Steamer
- Parchment paper
Step-by-step instructions:
1. Drain the soaked kacang tolo and rinse with water.
2. Place the kacang tolo in a food processor and pulse until it becomes a smooth paste.
3. In a mixing bowl, combine the kacang tolo paste, grated coconut, palm sugar, salt, and vanilla extract. Mix well.
4. Take a small portion of the mixture and roll it into a ball shape.
5. Repeat until all the mixture is used up.
6. Place the balls on a piece of parchment paper and steam for 10-15 minutes.
7. Remove from the steamer and let cool before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Steamer: 100°C (212°F)
Serving size:
- 10-12 balls
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 14g
- Protein: 2g
Substitutions for ingredients:
- Kacang tolo can be substituted with other beans such as red beans or black beans.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add chopped nuts such as peanuts or almonds to the mixture for added texture.
- Roll the balls in sesame seeds or cocoa powder for a different flavor.
Tips and tricks:
- Make sure to rinse the kacang tolo well to remove any dirt or debris.
- If the mixture is too dry, add a little bit of water to help it stick together.
- Use a steamer basket or bamboo steamer to prevent the balls from sticking to the bottom.
Storage instructions:
- Store the balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Steam the balls for a few minutes to reheat before serving.
Presentation ideas:
- Serve the balls on a platter with a sprinkle of grated coconut on top.
Garnishes:
- Grated coconut
- Sesame seeds
- Cocoa powder
Pairings:
- Tea or coffee
Suggested side dishes:
- Fresh fruit such as mango or pineapple
Troubleshooting advice:
- If the balls are too dry, add a little bit of water to the mixture.
- If the balls are too wet, add more grated coconut.
Food safety advice:
- Make sure to rinse the kacang tolo well to remove any dirt or debris before using.
Food history:
- Kacang tolo coconut balls are a traditional Indonesian snack.
Flavor profiles:
- Sweet and nutty
Serving suggestions:
- Serve as a snack or dessert.
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Region: Indonesian