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Medicinal Beans Roasted with Palm Sugar

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Medicinal Beans Roasted with Palm Sugar

The perfect medicinal beans roasted with palm sugar recipe with a picture and simple step-by-step instructions.

  • 200 g Medicinal beans, (see note)
  • 160 g Coconut palm sugar
  • 2 Pinches Salt
  • 4 tbsp Coconut water
  • 2 tsp Cinnamon powder
  • 2 Pinches Cardamom powder
  1. Line a baking sheet with parchment paper. If the sugar is in block form, it should be grated finely. Heat the sugar with the coconut water and the salt in a 28-hole pan. As soon as the sugar has completely dissolved in the water, add the medicinal beans and heat them in the sugar water. Stir the pan so that nothing burns. Once the water has evaporated, the palm sugar will become crumbly.
  2. Turn off the heat and continue to stir fry until the sugar begins to melt. Reduce the heat further, add the cinnamon and cardamom and stir-fry vigorously until all the beans are coated with shiny sugar. Pour the mixture into the baking sheet, sprinkling it as much as possible. Separate the beans with 2 forks and let them cool.
  3. Put glazed beans that will not be eaten immediately in airtight containers, as the sugar is very hygroscopic and the nuts quickly become sticky.
  4. Fill the pan with warm water and after 15 minutes it can be cleaned without any problems.

Annotation:

  1. Medicinal beans (dolichos biflorus), like peanuts (arachis hypogaea), are beans with a high fat content. They are about twice the size of the average peanut. The medicinal beans taste the same as the peanuts and only in direct comparison is their taste less intrusive. They are a little softer and more floury to the bite. In addition to the different size and the slightly more subtle taste, the medicinal beans have less allergenic substances.
  2. The tasty coconut sugar is an ideal partner for the medicinal beans. Cinnamon and cardamom are not absolutely necessary and should be used sparingly.
Dinner
European
medicinal beans roasted with palm sugar

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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