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200 grams / 7 oz green mung beans/munggo
3 cups water
1/3 cup sugar
2 cups glutinous rice flour
1/4 cup sugar
3 cans (13.5 fl oz each) and 3/4 cups coconut milk
1 cup condensed milk
1 cup coconut milk
*** Use a good brand of coconut milk. Some cheap ones are mixed with oil or water.
I used CHAOKOH brand.
HOW TO PREPARE KAKANIN BUTSI:
In a small pot, cook mung beans in 1/3 cup sugar and water.
Boil until mung beans are cooked and water has evaporated. Set aside.
In a wok, combine glutinous rice flour, coconut milk, and 1/4 cup sugar.
Simmer in low heat while continuously stirring until it thickens.
Grease a 13 x 9 baking pan with a non-stick cooking spray or brush with butter.
Spread a thin layer of the glutinous rice-coconut milk mixture.
In a small bowl combine coconut milk and condensed milk. Mix well.
Spread a thin layer on top of the glutinous rice-coconut milk mixture.
Form mung beans balls and place it on top of the glutinous rice-coconut milk mixture.
Spread another layer of glutinous rice-coconut milk mixture on top of the mung beans balls to cover them.
Again, put some coconut-milk-condensed-milk mixture on top.
Bake in the oven at 450 deg F for 30-35 minutes or until top of the mixture becomes golden brown.
Serve warm or cold.
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No bake Crema de Fruta
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