Ground Steamed Mung Bean

• Dried yellow hulled and split mung beans

1. Place the mung beans in a bowl and add water to cover by 1 inch.
2. Let soak for 2 hours, or longer if you must.
3. The beans absorb only a certain amount of water and can actually stand overnight.
4. However, I typically soak them for 2 to 6 hours.
5. Drain the beans and put them in the steamer tray, spreading them out evenly.
6. Fill the steamer bottom halfway with water and bring to a rolling boil over high heat.
7. Place the tray in the steamer, cover, and steam for about 8 minutes, or until the mung beans are tender.
8. Remove the tray from the steamer bottom and set aside until the beans cool completely.
9. (Or, transfer the beans to a bowl to cool.)
10. Process the cooled beans in an electric mini-chopper or food processor to a fluffy consistency.
11. It should look like fine cornmeal but hold together when a small bit is pinched between your fingers.
12. The ground beans are now ready to use.

beans

Taken from www.epicurious.com/recipes/food/views/ground-steamed-mung-bean-383027 (may not work)