Pistachio Mung Dal Pralines

The original recipe used marzipan for the fillings, but I don’t really like the taste of marzipan, so I used mung dal – found in Asian shop. You still can use marzipan if you like.

Makes 20


  • 50g pistachio nuts (without shells)
  • 100g dry mung dal (開邊綠豆)
  • 300g good quality milk chocolate for glaze


  1. Grind the pistachio nuts.
  2. Soak the mung dal in water for at least 4 hours or overnight.
  3. Drain them and steam for about 20 minutes with a little bit of water.
  4. Drain all the water out from mung dal and mash it through a sieve to make it smoother.
  5. Use 1 tbsp of oil to fry the mung dal. Add 50g of white sugar and 1 tbsp of flour until it becomes a paste, then take it off the heat.
  6. Add the grounded nuts into the paste and mix well.
  7. If you use marzipan, chop the marzipan into small pieces and knead with the grounded nuts.
  8. Spread the soft mixture onto baking parchment, cover with another piece of parchment on top and roll the mixture between the paper to about 1.5cm thick.
  9. Put it in the freezer for about 15 minutes, take it out and cut into 20 equal pieces.
  10. Melt the milk chocolate over a bowl with hot water. Put each piece of the filling into the melted chocolate, one by one, and thinly coat with chocolate.
  11. Lay it on the baking parchment and let it all cool down.
  12. Keep in a airtight container and they will last for 3 to 4 days.

Tips: You can use any type of nuts, not just pistachio.


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