Khanom Salim (Sweet Mung Bean Threads with Coconut Syrup)
Khanom salim is a Thai dessert of brightly colored mung bean noodles in sweet, jasmine-scented coconut milk over crushed ice. The noodles are made by cooking mung bean starch into a clear dough and pressing it into cold water, which gives them a slippery, chewy bite. Dividing the batter and tinting each portion makes a bowl that looks as good as it tastes, and the cold, floral coconut milk suits hot weather.
Instructions
Stir the mung bean flour into the first measure of water until the batter is smooth. Divide it into two or three portions and stir one or two drops of food coloring into each to give every portion its own color.
Pour each portion into a pan and set it over low heat. Stir without stopping for about 15 minutes, until the dough is cooked through and has turned clear.
Spoon all the cooked dough into a salim press. Press it out in strands into a bowl of cold water so the noodles firm up.
Make the syrup by heating the sugar with the second measure of water over low heat, stirring until every grain of sugar has dissolved.
Put the noodles into a small bowl with crushed ice. Pour over the coconut milk flavored with jasmine, then add the sugar syrup.
Make it personal.
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