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Winter Melon Crisp Ang Yee 'Sbrisolona' Cake with Vanilla Ice Cream and Martell Cognac Flavoured Californian Raisins Category Asian/Dessert serves 15 Ingredients 0 . : Green Bean Paste Filling 300 g : mung beans 225 g : castor sugar 0 . : pandan leaves (screwpine leaves) 0 . : Peanut Filling 300 g : peanuts 1 tbsp : sesame seeds 150 g : castor sugar 1 g : salt 0 . : Paste 2 tbsp : glutinous rice flour 4 tbsp : water 0 . : Glutinous Rice Dough 300 g : Paste 200 g : sweet potatoes 2 tbsp : castor sugar 100 ml : corn oil 250 g : coconut Preparation Green Bean Paste Filling Soak mung beans for 5-8 hours. Drain water. Steam for 45-60 minutes. Mash while it is still hot. Add sugar and screw pine leaves. Cook over low heat till it is dry. Roll into equals 60grams rounds. Peanut Filling Combine all the ingredients and roll into equal 60grams rounds. Glutinous Rice Dough Add 130ml of water to extract coconut milk. Sieve glutinous rice flour. Make a well. Add glutinous paste, mashed potato, sugar, red colouring and coconut milk. Knead well to make into soft dough. Add the corn oil. Divide the dough into 50grams portions equally. Roll each into a thin sheet. Wrap with the filling. Place on pieces of oiled banana leaves. Steam for 8-10 minutes.
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