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In India they are called moong dal. Archeological evidence suggests that mung beans were first domesticated in India at least 3,500 years ago and soon spread into other areas of Asia and into Northern Africa. They are used in many cooked dishes, salads, and pancakes.
Glutinous Rice with Mung Bean Paste
INGREDIENTS:
1-1/2 cups raw glutinous rice
1/2 cup dried yellow mung beans
1 teaspoon salt
1/4 cup roasted peanuts, ground
2 tablespoons toasted sesame seeds, ground
1 tablespoon sugar
1/4 cup peanut oil
Soak the glutinous rice and mung beans separately in water for at least 8 hours or overnight. Drain.
Steam the mung beans over high heat for 20 minutes.
Transfer the mung beans to a food processor and puree to a fine paste. Form the paste into 2 firm balls. Let stand fro 20 minutes.
Grate the mung beans balls over the glutinous rice. Add the salt and stir to combine. Spread the glutinous rice over dampened cheesecloth in the top of a steamer. Steam over high heat for 45 minutes, sprinkling water over it from time to time.
Prepare the roasted peanuts and toasted sesame seeds. Just a few minutes before serving, grind the nuts and mix them with the sesame seeds and sugar in a small bowl; stir to combine.
Transfer the steamed glutinous rice to a large tray and add the oil. Rub the mixture between your hands, or fluff the mixture with chopsticks or a fork to separate the grains. Sprinkle with the peanut and sesame mix and serve hot.
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