On hot summer days, enjoying a cool bowl of black bean dessert will be very refreshing. Today, TasteVN will guide you through 3 ways to cook delicious and irresistible black bean dessert with coconut milk. Let’s get cooking right away with this dessert!
1. Black bean dessert with coconut milk
-
Preparation
2 hours 10 minutes
-
Cooking time
1 hour
-
Difficulty level
Easy
Ingredients for Black bean dessert with coconut milk Serves 3
Black beans 250 gr Roasted peanuts a little Coconut milk 400 ml Pandan leaves 2 stalks Sweet potato flour 100 gr Corn starch 2.5 tablespoons Vanilla 1 tube Sugar/salt a little
Tools needed
Where to buy sweet potato flour?
Sweet potato flour can be found in many supermarkets, grocery stores, or markets nationwide. You can go to the nearest Bách Hóa XANH supermarket to buy it, or for more convenience, you can order online on the website bachhoaxanh.com.
How to make Black Bean Dessert with Coconut Milk
-
Boil black beans
Rinse the black beans 2 – 3 times with water to clean them, then soak in water for about 4 – 5 hours, then drain.
Put 1.5 liters of water and the soaked black beans into a pot and place it on the stove, cover the lid and cook over high heat until boiling. Then, slightly open the lid, reduce the heat, and cook for another 20 minutes.
After the black beans are cooked, close the lid tightly, turn off the heat, and let them sit for an additional 15 minutes for the beans to become softer and tastier.
Tip: Soaking black beans helps them cook faster and become softer.
-
Boil sweet potato starch
Rinse the sweet potato starch a few times with water, then soak in water for about 30 minutes.
Next, put 1 liter of water into a pot and then add the soaked sweet potato starch to boil over medium heat for about 10 minutes until it becomes translucent and soft, then drain.
-
Cooked Black Beans
After the black beans have been soaked for the right amount of time, take them out and put them into a pan, add 200g of sugar and mix well. Keep the water used to boil the black beans!
Next, place the pan on the stove and cook the black beans on low heat for about 10 minutes until the beans absorb all the sugar water and become slightly thickened!
-
Cook Coconut Milk
Add 400ml of coconut milk, 50g of sugar, and 1/3 teaspoon of salt into a pot and cook on low heat.
To enhance the aroma, add 2 leaves of pandan (rolled up) and then stir the coconut milk in one direction until it starts to simmer.
Next, dilute 1/2 tablespoon of cornstarch and add it to the coconut milk pot to thicken it, cook for an additional minute then turn off the heat.
-
Cooking black bean dessert with coconut milk
Put the fried black beans into the pot of boiled beans, add 300ml of water and the cooked potato flour, then place it on the stove and cook over high heat until the dessert boils vigorously.
After that, reduce the heat and add 1 vanilla stick, 1/3 teaspoon of salt, then gradually dilute 2 tablespoons of cornstarch into the pot of dessert to create thickness and cook for another 2 minutes before turning off the heat.
Scoop the dessert into a bowl and add a little coconut milk on top to enjoy!
-
Final product
The black bean dessert with coconut milk has a light aroma of coconut milk. The black beans absorb the sweet flavor and are soft without being mushy, and the dessert is moderately sweet combined with rich coconut milk. You can add a little roasted peanuts for extra flavor.
This weekend, treat your family to this wonderful dessert!
2. Black bean dessert with tapioca pearls
-
Preparation
10 minutes
-
Cooking
1 hour 30 minutes
-
Difficulty
Easy
Ingredients for Black bean dessert with tapioca pearls Serves 4
Black beans 300 gr Tapioca flour 110 gr Rice flour 1 teaspoon Coconut milk 200 ml Diluted coconut milk 200 ml Pandan leaves 10 stalks Rock sugar 130 gr Salt/sugar a little
Tools needed
Ingredient images
How to make Black bean dessert with tapioca pearls
-
Make filtering dough
You put 70gr of tapioca flour into a bowl, gradually add about 50ml of boiling water and mix well, then knead until the dough becomes smooth.
You put about 30gr of dry flour on a plate, gently take a small amount of kneaded tapioca flour and roll it into small balls, then coat it with the dry flour. 1/3 of the tapioca flour you roll into balls, the remaining part you put a boiled black bean into and roll it into a ball.
Next, you put about 1 liter of water into a pot, boil it on high heat, then add the rolled filtering dough to boil on medium heat for about 35 minutes until the filtering balls become transparent, then take them out.
-
Cooking coconut milk
Add 200ml of coconut milk and 200ml of diluted coconut milk, 75g of sugar, and 1/4 teaspoon of salt into the pot and stir well.
Next, dilute 2 teaspoons of tapioca flour and 1 teaspoon of rice flour with 3 tablespoons of water, stir to dissolve, then slowly add the flour mixture into the pot with coconut milk and 5 pandan leaves (rolled up).
Turn on medium-low heat and cook while stirring for about 5 – 7 minutes until the coconut milk thickens, then remove the pandan leaves and turn off the heat.
Note: To release the fragrant aroma of the pandan leaves without bitterness, you should only cook for about 5 minutes before removing them!
-
Cooking black bean filtered cake
Once the black beans are soft, add 130g of rock sugar and 5 pandan leaves (rolled up) into the pot, stir well, and cook for about 5 minutes, then remove the pandan leaves and cook for another 2 minutes before turning off the heat.
Scoop the black bean dessert into a bowl, add a few pieces of filtered cake and coconut milk, and it’s ready to enjoy!
-
Finished product
Delicious and attractive black bean pudding with tapioca pearls. Soft black beans combined with sweet pudding and chewy tapioca pearls make for a very tasty treat!
The pudding can be eaten cold or hot, depending on your family’s preference!
3. Black bean pudding with sweet potatoes made in a rice cooker
-
Preparation
5 minutes
-
Cooking
50 minutes
-
Difficulty
Easy
Ingredients for Black bean pudding with sweet potatoes made in a rice cooker Serves 3
Black beans 200 gr Sweet potatoes 700 gr (2 tubers) Grapefruit essential oil 1 teaspoon Brown sugar 200 gr Salt a little
Utensils
How to choose fresh, delicious sweet potatoes
- You should choose sweet potatoes that are intact on the outside, without cracks or chips. When holding the potato, it should feel heavy, firm, and not bruised.
- You should not buy overly large sweet potatoes as they tend to have more fibers; medium-sized sweet potatoes are the best. If you see sweet potatoes with black spots or pockmarks, that is a sign that they are spoiled or tough.
- Especially avoid using sprouted sweet potatoes for cooking to prevent poisoning.
Utensils
Rice cooker, knife, bowl, spoon, bowl,…
How to make Black Bean Sweet Potato Soup using a rice cooker
-
Prepare the ingredients
Soak the black beans for about 3 hours, then rinse and drain.
Prepare a bowl of water, add 1 teaspoon of salt, then peel the sweet potatoes and cut them into bite-sized pieces, soak them in the water for about 1 – 2 minutes, then rinse clean.
-
Black Bean Sweet Soup with Sweet Potato
Soak the black beans in the rice cooker with 1 liter of water and 1/4 teaspoon of salt, turn on the cooking button for about 20 minutes until the black beans are soft.
Next, add the sweet potato to the pot and continue cooking for about 15 minutes until the sweet potato is soft. Add 200 grams of brown sugar, and use chopsticks to stir vigorously until the sweet potato is mashed, then cook for another 2 – 3 minutes before turning off the pot.
Finally, add about 1 teaspoon of grapefruit essential oil, stir well, and it’s ready to enjoy.
-
Final Product
The black bean sweet soup with sweet potato made in a rice cooker is very simple yet incredibly delicious. The soup has a faint aroma of grapefruit essential oil, the sweet soup is just sweet enough, and the soft black beans combine with the creamy sweet potato for a unique taste.
To make the soup even better, you can add some shredded coconut and roasted sesame seeds!
How to choose good and safe black beans
- You should choose black beans with a green heart, thin skin, beautiful shiny black color, and uniformly round seeds. Additionally, good black beans will have a distinctive aroma.
- You can test by squeezing the seed hard; if the bean remains unchanged, it is a good seed. If it makes a noise when squeezed, it is definitely hollow inside, and you should not choose this type of seed.
- Avoid buying seeds that are shriveled, have a musty smell, or a pale color as these are signs that the beans have been stored for too long and are about to mold.
Note when cooking black bean dessert with a rice cooker
- Black bean dessert meets the requirements when the beans are soft and tender, not hard or chewy.
- If you have time, you should soak the black beans for 3 – 4 hours beforehand to help them cook faster and save cooking time.
- If you do not like to eat it hot, you can wait for the black bean dessert to cool, then put it in the fridge refrigerator for about 2 hours and then enjoy it cold.
