tag:blogger.com,1999:blog-4199617894116272192.post6778256673434691367..comments2024-03-29T14:45:12.468+08:00Comments on The Hong Kong Cookery: Homemade Mung Green Bean Flour 自製綠豆粉Ellen L.http://www.blogger.com/profile/04351866420701745528noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-4199617894116272192.post-21659144981171406172020-08-13T11:21:56.197+08:002020-08-13T11:21:56.197+08:00Wow Jess, you are a food warrior! And I totally a...Wow Jess, you are a food warrior! And I totally agree with your thoughts about how things used to be done before we had machines for everything, it's a reminder how far we are from the basics and how much we have forgotten how to do even the simplest things sometimes! ~ellenEllen L.https://www.blogger.com/profile/05300378881574766553noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-90522609739052268712020-08-11T05:58:35.874+08:002020-08-11T05:58:35.874+08:00I only had mung beans with skin and I can also att...I only had mung beans with skin and I can also attest that it took me a while the skin doesn't really float and not all mung beans had its skin off by the end. However as my first and probably last experience doing it from skinned mung beans - I actually liked the process, I'm pretty sure this is how things were before everything was processed and made easy for us. It reminded me that every thing doesn't need to be perfect, convenient, and fast. I soaked overnight, peeled for maybe an hour of 45 minutes. I'll be drying them and continue the process tomorrow. Thanks for this recipe!Jesshttps://www.blogger.com/profile/06418811834997362195noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-18622359468199747682020-06-18T16:53:33.944+08:002020-06-18T16:53:33.944+08:00Hi chridtina - No, I'm afraid not. This recip...Hi chridtina - No, I'm afraid not. This recipe makes mung bean flour, mung bean starch is different, it has all fibres removed and only the starch left. I think you can buy mung bean starch at asian grocery stores. ~ellenEllen L.https://www.blogger.com/profile/04351866420701745528noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-35668845795907173552020-06-17T17:06:28.005+08:002020-06-17T17:06:28.005+08:00Can this mung bean flour be used to make liangfen?...Can this mung bean flour be used to make liangfen? the recipe calls for mung bean starch. thank you so much!chridtina chenhttps://www.blogger.com/profile/09460068170069417615noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-36979156212196033172019-10-02T08:38:27.156+08:002019-10-02T08:38:27.156+08:00You're very welcome, glad to be of help! ~elle...You're very welcome, glad to be of help! ~ellenEllen L.https://www.blogger.com/profile/04351866420701745528noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-86537628770517933632019-10-01T19:40:59.078+08:002019-10-01T19:40:59.078+08:00Thanks a million for your recipe of mung bean flou...Thanks a million for your recipe of mung bean flour. It's impossible to find them on shelf at where I live. I will give it a go Anonymoushttps://www.blogger.com/profile/05939243491446706395noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-91488516402966899162017-12-22T01:54:19.501+08:002017-12-22T01:54:19.501+08:00Thanks huptohsor and second that. It looks like a...Thanks huptohsor and second that. It looks like a lot more trouble than it's worth. If it helps skinless mung beans are also sold under the names yellow mung beans, split mung beans, yellow split mung beans and mung dal (the indian name). ~ellenEllen L.https://www.blogger.com/profile/04351866420701745528noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-75327653873119070282017-12-22T01:47:59.392+08:002017-12-22T01:47:59.392+08:00Humm...I've never seen mung bean flour with sk...Humm...I've never seen mung bean flour with skin, for chinese cooking it's always with skin off. For other recipes like green bean dessert the skin is left on and is yummy. I would guess that for the flour if the skin is left on it would affect the weight, texture of the mung bean flour. However if you want to use it for a veggie shake maybe that doesn't matter. In that case I would toast lightly and then grind it all to fine powder. Let us know how it turns out for you. ~ellenEllen L.https://www.blogger.com/profile/04351866420701745528noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-49192262835213053252017-12-21T23:22:52.832+08:002017-12-21T23:22:52.832+08:00Don't bother soaking the green mung beans over...Don't bother soaking the green mung beans overnight. Just get the skinless version. I tried to remove the skin of the soaked mung beans myself: it took me hours to complete. What a complete waste of time. I have since bought the skinless mung beans for future use.huptohsorhttps://www.blogger.com/profile/00520801018611758932noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-89790598967722250642017-12-19T20:10:59.919+08:002017-12-19T20:10:59.919+08:00Hi ellen. Can i just roast them with the skin? Am ...Hi ellen. Can i just roast them with the skin? Am not sure if we have skinless mung beans in my country. Isnt the skin fiber? Or throw them in the oven skin and all? Roasting means the beans are cooked right? I can mix that flour into a shake and drink it? What about phytic acid in the beans? Hope you can help me out as am looking for a good bean powder for a veggie protein shake. Hope to hear from you. Cheers!Richhttps://www.blogger.com/profile/02015781683114871895noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-38547867503157312782016-01-19T18:19:07.161+08:002016-01-19T18:19:07.161+08:00Hi Jaz - I think you're right on, haven't ...Hi Jaz - I think you're right on, haven't actually done it myself but remember my grandma leaving the mung beans in cool water overnight, then in the morning the skins were easy to pop off with a bit of rubbing and would float to the top of water where you could quite easily scoop it off. You can then spread out the mung beans to dry for a bit before roasting, or you can roast right away but it will take longer to roast as the beans are quite wet. Good luck with the mung beans and whatever tasty treat you're planning to make with it! ~ellenEllen L.https://www.blogger.com/profile/04351866420701745528noreply@blogger.comtag:blogger.com,1999:blog-4199617894116272192.post-45581132016601319492016-01-19T10:55:59.512+08:002016-01-19T10:55:59.512+08:00Hi Ellen, I was browsing thru to know how to make ...Hi Ellen, I was browsing thru to know how to make homemade mung bean flour, the dry steps until it being processed is fine. I wonder how to remove the skin when in dry condition?<br /><br />is it to soak until it plumps out ( remove skins) , dry then roasting it? :)<br /><br />much appreciate if you can guide me on this.<br /><br /><br />jazAnonymoushttps://www.blogger.com/profile/08572737443935429098noreply@blogger.com