Thai Mo-Ji is often seen on the shelves of very "local" shops such as the Ma & Pop shops in local sois




Ingredients: (Filling)
  • 70 gms (2 ½ oz) Black and Red Soya Beans
  • 50 gms (1 ¾ oz) Sugar
  • 100 ml (~3 ½ fl oz or ~6 ½ Tbsp) Oil
Ingredients: (Coatings)
  • 100 gms (3 ½ oz) Wheat Flour ( Bleached Wheat Flour if Available )
  • 100 ml (~3 ½ fl oz or ~6 ½ Tbsp) Coconut Milk
  • 30 gms (1 oz) Sugar
  • 1/2 Teaspoon Salt
  • 2-4 Drops Jasmin Flavour
  • 2-3 Drops Food Colouring

Method:
  1. Soak the beans overnight, then rinse them in fresh water until it runs clear and boil the beans for 20 minutes.
  2. Homogenise the cooked bean meal in a food processor to form a smooth paste.
  3. Warm the paste in a saucepan, add the oil and sugar and keep stirring until the bean paste is thick and nearly dry. (Ideally this process is done in a brass pot). Remove from the heat and allow to cool.
  4. Take small pieces (approx 25g) of the paste and roll them in your hands to form balls. These will form the centre. These can be prepared in a batch without special treatment wrt drying etc.
  5. For the outside, mix the flour, coconut milk, sugar, salt, jasmin and food colouring together.
  6. Heat this mixture over a low heat and keep stirring until the flour has cooked through and the mixture thickened and sticky.
  7. Separate it into pieces and again form balls with them, you will need one cover ball for each centre.
  8. To form the finished candy, flatten the outer cover into a disc, place a filling ball inside, then fold up the outside around and press the edges together.
  9. If you find the mixture is a little too sticky, you can dust your hands with cassava starch.
  10. Roll the sweets so they are elongated or any number of variations including creating replicas of Chinese Buns with a little red dot on the top.