Manju
Maangchi · ♥ 7.2K likes · 622K views · 9 min video
Read about lima, butter and gigante beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup lima beans
- cold water
Soak one cup of lima beans in cold water overnight until fully softened.
- water
Peel the soaked beans, rinse quickly in cold water and put them in a pot with water; close the lid and bring to a boil.
It boils over after around 10 minutes; lower the heat and simmer, lid slightly open, until the beans mash easily, about 35 minutes.
- ¾ cup all-purpose flour
- ¼ tsp salt
- 1 tsp vanilla
- 1 whole egg
For the dough, mix all-purpose flour, salt, vanilla, egg and sweetened condensed milk to a set-aside consistency.
Mixing the condensed milk dough
- ¼ cup sweetened condensed milk
- ½ cup sugar
Mash the cooked beans, then stir in sugar, salt and vanilla.
- ¼ tsp salt
- 1 tsp vanilla
Keep stirring about one minute over the heat to evaporate some water and make the filling stickier, until it drips from the spoon in clumps, then turn off the heat and cool.
- flour
Divide the dough into eight on a floured surface, using flour so it does not stick, and divide the cooled filling into eight the same way.
- egg
- roasted sesame seeds
Flatten a piece of dough, place a ball of filling on it and seal it in, forming an oval or a chestnut shape with the seam on the bottom.
Bake until browned, with about five more minutes when more colour is wanted.