Hello! Do you know about Mung Kevum? Mung Kevum Recipe is a traditional Sri Lankan dish. Very delicious Mung Kevum is a favorite dish of everyone, young and old. Local sweets are made during our festivals, including the Sinhala New Year. The Sinhala New Year is a wonderful occasion when the local sweets, which perfectly encapsulate nutritional value, creativity, local identity, self-sufficient economy and environmental harmony, are spiced up.
Because of those great virtues, it is the duty and responsibility of everyone in this world to protect and preserve them. Because it is our responsibility to provide and make any good, delicious food in the world to all children, brothers and sisters and adults in the world.
So today I will teach you how to make delicious Mung Kevum Recipe, full of flavor and goodness. Here you can increase or decrease the quantities of Mung Kevum as you want.
Ingredients for Mung Kevum Recipe
- 1 Cup Mung Bean
- 140g roasted rice flour ( 1 1/4 Cup ).
- 50g plain flour
- 1 1/2 cup treacle ( 3 tbsp water if the treacle is too thick )
- 1 tbsp coconut oil (Oil for frying)
Coating Ingredients For Mung Kevum Recipe
- 2 cups rice flour ( 3 times sieved )
- 4 tbsp plain flour
- 1/2 tbsp turmeric powder
- 1/4 tsp salt.
First, fry 200g of mung beans on low heat. If you fry the mung beans halfway, the mung beans will not be tasty. They will taste raw. Therefore, you need to keep the heat below medium and fry the mung beans for about twenty minutes.
Now the mung beans are ready.
After that, fry 140g of rice flour. Use a measuring cup to add 1 1/4 cups. If you have home-blended white rice, mix it well (in a small bowl). Let it dry and then fry it after all the moisture has gone.
If you buy rice flour from the store, do not buy instant flour, buy white rice flour.
While frying the rice flour, fry it not only until it becomes fragrant, but also a little more. It is not enough to fry it to the point of being fried, but a little more. The amount that is scattered like sand is the exact amount that is fried.
Now keep the fried rice aside.
Next, we need to crush the green beans. If you are using a blender, grind it until there are small pieces. Do not grind it until it becomes a powder.
- Now we add the green beans and rice well and knead it.Then, put one and a half cups of the best coconut milk in a pan and heat it until it boils.
- If you don’t have the best coconut milk (add 50g of bread flour to the mixed green gram flour and rice flour and mix well), this is not necessary if you have the best coconut milk.
- If you don’t have the best coconut milk, if you don’t add the bread flour, the green gram flour will not be soft.
Now the coconut milk is very thick. So I remove a little of my coconut milk and add water to the same amount that I removed. Do not boil the coconut milk until it boils, just boil it until it boils.
When the coconut milk starts to boil well, keep the heat low and add the flour mixture spoon by spoon, stirring constantly. If you feel that the moisture is not enough while kneading like this, add a little of the honey mixture that you removed and mix it.
- You should turn off the stove as soon as you add the last of the flour. Turn off the stove and mix it well with a strong spoon. Do not use a wooden spoon, the spoon will break.
- Here, I will tell you a secret, at this time, I add coconut oil little by little while kneading and add only a tablespoon of coconut oil. Do not add too much.
Now mix well and cut the green curry cubes. You should also apply a drop of coconut oil on the board and remember to oil the board. Then put the mixture on the board and flatten it well with Dose Paper.
- If you do not have Dose Paper, flatten it with Parchment Paper or a banana leaf. Next, take a rolling pin and oil it too. Next, flatten it nicely.
- Make it flat, not too thick and not too thin.
- Next, sprinkle a layer of flour on top. Cut strips a little thicker than the dough. Cut them into the shape of a rice cake. Cut them all in the same way.
Now take each piece carefully and keep them so that they do not stick together without placing them on top of each other. When they are done, turn them over and keep them aside. Do not throw away the remaining small pieces. Add them to a single ball and make them in the same shape.
After that, these cut pieces should be kept until the heat goes off, do not fry them when there is even a little heat.
Until that time, let’s make the batter for the green beans.
We are not making the batter from fried rice flour, but from raw rice flour, the next secret is to sieve the rice flour three times through a fine sieve. Next, put the sifted rice flour in a large bowl.
Add 4 tablespoons of bread flour to it. Add it and mix well, then add half a teaspoon of turmeric and a teaspoon of salt. After that, mix it well.
Then add water little by little to make a thick batter. After dissolving it until it is thick, after about 5 minutes, this batter will thicken a little more. That is how rice flour is.
After that, put this mixture in a shallow flat container. Then put a pan on the stove and add 400ml – 500ml of coconut oil.
After the oil is hot, add a drop of the batter to the oil. If the batter we put in rises and rises, the oil is hot enough. Next, we coat the chopped green chillies in the batter and slowly add them to the oil.
Before adding the next green chilli, give it a little stir.