Today, let’s join TasteVN in the kitchen to see 2 ways to cook white bean pudding and mung bean pudding, sweet, fragrant, and rich. Just with very simple steps. Prepare the ingredients and make this delicious pudding right away!
1. Mung Bean Pudding
Preparation Time
40 minutes
Difficulty Level
Easy
Ingredients for Mung Bean Pudding Serves 4 people
Peeled mung beans 150 gr Granulated sugar 130 gr Brown sugar 10 gr Tapioca flour 35 gr Pandan leaves 10 leaves Coconut milk 200 ml Salt a little
How to choose good mung beans
- You should choose the local mung beans for a better pudding, pay attention to select beans that are medium-sized, round and have a natural light yellow color.
- Avoid selecting beans that are too small or too large, those with signs of pest damage, or beans with a dark yellow color leaning towards gray. When touched, the beans should feel dry and not damp, and when pressed lightly, they should feel firm, not too light.
- You should buy from reputable stores or large supermarkets to ensure quality and remember to check the expiration date when purchasing!
Tools needed
How to Prepare Mung Bean Dessert
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Prepare the beans
Soak the mung beans in a bowl of water for at least 1 hour, then rub them clean, rinse with water, and drain.
Tip: If you have time, you should soak the beans overnight, this way they will be softer and tastier when eaten!
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Steam the beans
Spread the beans evenly on the steamer, add 5 pandan leaves, and steam over medium heat for about 20 minutes. Use a spoon to gently mash the beans; when they are soft and easy to mash, they’re done. Transfer to a bowl to cool.
Tip: If you don’t have a steamer, you can boil the beans in a regular pot, boiling until the beans are soft, and when eaten, they should taste naturally sweet and nutty. If the beans are still bitter, they haven’t been cooked properly!
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Cook the sweet soup
Mix 30g of tapioca starch with 40ml of water, stirring well to completely dissolve the starch.
Place a pot containing 600ml of water on the stove, add 10g of brown sugar, 110g of granulated sugar, a little salt, and stir while boiling.
When the sugar water boils, gradually add the previously mixed tapioca starch, stirring continuously to quickly dissolve the mixture.
Add small handfuls of mung beans into the pot one at a time, stirring continuously, and repeat until all the beans are added. Boil for a few more minutes before turning off the heat.
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Make coconut milk
Dissolve 5g of tapioca starch in 5ml of water, stirring well to help the starch dissolve faster.
Place a pot on the stove, add 200ml of coconut milk, 20g of granulated sugar, a little salt, and 5 pandan leaves tied neatly, stirring continuously over low heat.
When the mixture is completely dissolved and begins to boil, add the tapioca starch, continuing to stir until the mixture thickens slightly, then turn off the heat.
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Final Product
Serve the dessert in bowls, drizzling a little fragrant coconut milk on top. This mung bean dessert is suitable for both hot and cold servings, depending on your preference, allowing you to enjoy it to the fullest. When you eat it, you will feel each bean melt in your mouth, blending with the creamy sweetness of the coconut milk, and the gentle aroma from the pandan leaves. You will definitely love it!
2. White Bean Dessert
Preparation
2 hours 30 minutes
Cooking
1 hour
Difficulty
Easy
Ingredients for White Bean Dessert Serves 4
White beans 300 gr Sugar 300 gr Glutinous rice 250 gr Pandan leaves 10 leaves Tapioca flour 15 gr Baking soda 1/2 teaspoon (baking soda) Thin coconut milk 1.5 liters Thick coconut milk 400 ml Sugar 50 gr
How to choose good ingredients
How to choose good white beans
- You should pay attention to choose beans that are round, shiny, and have a uniform bright color, avoiding those that are darkened.
- Avoid beans that are withered, soft, damp, or have wrinkles, looking like they are wilting, and also avoid choosing shriveled beans.
- You should buy from reputable stores to ensure the beans are fresh, tasty, and not mixed with preservatives.
How to choose sticky rice for making dessert
- To have delicious dessert, you must choose sticky rice that is sticky, with fresh grains that are plump, shiny, and uniform in size.
- You can chew a few grains of sticky rice to taste; if it is good, it will have a light sweetness, no strange smell, and a nutty flavor, while poor-quality sticky rice will taste bland and strange.
See more
For coconut milk, you can buy canned coconut milk at supermarkets TasteVN nationwide or purchase online at bachhoaxanh.com. Additionally, you can buy coconuts and make it at home following the guide below from TasteVN!
How to prepare White Bean Sweet Soup
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Prepare the ingredients
Soak the beans you bought with a bit of baking soda for at least 2 hours.
Wash the glutinous rice in clean water, then soak it for at least 1 hour to allow it to swell and cook faster; afterward, rinse it again with clean water.
Tip: The longer you soak the beans, the softer and tastier they will be when cooked, so if you have time, you should soak them overnight.
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Boil the beans
Place a pot of boiling water on the stove to cook the beans for about 30 – 40 minutes, boiling until the beans are soft and evenly cooked.
Transfer the beans to a colander and rinse them in a bowl of cold water to remove any bitter outer layer while keeping the beans soft and delicious without falling apart.
Tip:
- You can add a bit of salt to the pot of boiling beans for more flavor if you like.
- Instead of boiling, you can also steam the beans to keep them dry without turning mushy, just spread the beans evenly on a steaming tray and steam for about 30 minutes.
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Cook the dessert
Use pandan leaves to line the bottom of the pot evenly, spread the boiled beans on top. Sprinkle 300g of sugar over, add the sticky rice last, then slowly pour 1.5 liters of diluted coconut milk over it.
Place the pot on the stove and cook on low heat for about 30 – 40 minutes, it is advisable to cover the lid tightly to soften the beans quickly.
Note:
- If you don’t have diluted coconut milk, you can replace it with regular water!
- After about 40 minutes of cooking, you can try stirring the pot of dessert, if the sticky rice grains are clear and soft, you can turn off the heat.
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Make coconut milk
Use about 2 tablespoons of coconut milk to completely dissolve the tapioca flour in a small bowl.
Add the remaining coconut milk (the thickest part) with 50g of sugar and the dissolved tapioca flour, then drop in a small bunch of pandan leaves.
Place the pot of coconut milk on the stove, stir evenly over low heat, adding a little salt to enhance the flavor, and stir gradually until it thickens.
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Final product
The white beans are soft and smooth, and when eaten, you will feel the nutty, sweet taste combined with the sticky rice and the fragrant, rich coconut milk, with a hint of the gentle aroma from the pandan leaves. Try it right away!
See more:
Try right away 2 ways to make mung bean and white bean dessert to treat your family on rainy afternoons like this! Everyone will surely love it!
*Refer to images and recipes from the Youtube channel: Quynh Cooking, Healthy Living
