Bocheng Monggo

Ingredients for Bocheng Monggo

• 3 cups glutinous rice flour
• 250 ml water
• 3/4 cup brown sugar
• Oil, for deep-frying
• 1 cup green mung beans
• 1/4 cup condensed milk
• 3/4 cup sugar
• 1/4 cup flour

How to cook Bocheng Monggo

1. 1.Soak mung beans overnight and drain. Cover with fresh water, boil, then simmer until tender, adding water as needed.
2. 2.Stir in sugar, condensed milk, and flour. Blend coarsely, cook until thick enough to hold shape, then cool.
3. 3.Knead glutinous rice flour with water into a workable dough; adjust with flour or water as needed and divide into 8 portions.
4. 4.Flatten each portion, enclose 2 tablespoons filling, seal, and roll into balls.
5. 5.Heat oil to 180°C, add brown sugar, and fry the balls one at a time until the sugar melts and coats them. Drain and cool.