2 ways to make nutritious, simple mung bean milk with pandan that everyone loves

Soak and cook green beans

400g of peeled green beans mixed with 1 tablespoon of salt, then pour enough water to cover the beans and soak for 5 hours. After that, remove, rinse, and drain.

Place a pot on the stove, add the soaked green beans and 500ml of water, and cook over medium heat for 15 minutes.

Blend the ingredients

Let the green beans cool, then put the entire pot of green beans into the blender and blend until smooth.

Wash the pandan leaves, chop them finely, add them to the blender with a little water, and blend until smooth.

After that, strain the green beans and pandan leaves through a sieve and discard the remaining large pulp.

Cooking the milk

Gradually add the mashed mung beans and pandan leaf water into the pot, boil for 5 minutes.

Add 400ml of coconut milk and 400gr of condensed milk, continue to cook while stirring for another 5 minutes, then turn off the heat.

Final product

The mung bean milk with pandan leaves has a refreshing green color, a creamy and irresistible taste, making it an extremely delicious and nutritious drink for hot sunny days.

Now just pour the milk into a glass and enjoy! You can refrigerate it or serve it with ice as you like.

Soak and grind the green beans

Soak the green beans in water for about 1 – 2 hours to allow them to swell, avoiding soaking them too long to prevent sourness.

Then, rinse the green beans thoroughly 2 – 3 times with water, discarding any damaged, rotten, flat, or dark beans, and let them drain.

Put the green beans into a blender, add enough water to cover the beans, and blend until finely ground. Strain the mixture through a sieve to extract the bean water, keeping the ground beans to blend again.

Next, take the bean mixture and put it back in the blender, add water to cover the mixture, and blend until smooth again. Strain through a sieve to collect the water, combining it with the first batch of bean water.

Complete the milk mixture

Add 100g of roasted peanuts and 50g of roasted sesame seeds into the small bowl of the blender, and blend the mixture finely.

Then, add water until it just covers the mixture and blend once more to make the peanuts and sesame smooth.

Next, pour the peanut and sesame mixture into the collected soybean water, and strain through a sieve once more to obtain the smoothest mung bean milk mixture.

Blend pandan leaves

Wash the pandan leaves and let them dry. Take about 50g of pandan leaves and cut them into small pieces. Tie the remaining leaves into a bunch.

Blend the 50g of cut pandan leaves with 100ml of water and strain through a sieve to obtain the pandan leaf water.

Cook the jelly

Add 500ml of water to a pot and then add 5g of Agar jelly powder, stir well and let it sit for 15 minutes.

Place the jelly pot on the stove, set to medium heat, stirring continuously while cooking until the water boils. At this point, lower the heat to the lowest setting and continue stirring for 10 minutes.

Next, add 1 tablespoon of sugar and a few grains of salt. Stir well for another 10 minutes and remove all the foam.

Then, add 5 tablespoons of pandan leaf juice and 1 tablespoon of condensed milk. Wait until the water has small bubbles before turning off the heat. Let the jelly water cool completely.

Pour the jelly into a mold in a thin layer so that when it sets, you can easily cut it into smaller pieces. After that, place it in the refrigerator for 1 – 2 hours to let it set.

After that, take it out and cut the jelly into your desired shapes.

Cooking the milk

Place a large pot on the stove, add the mixture of green bean water obtained, turn on low heat, and bring to a boil. Since green beans often settle at the bottom of the pot, you need to stir the soy milk continuously. Stir well until the soy milk becomes thick and smooth.

At this point, cook the milk for about 5 more minutes to ensure the green beans are fully cooked, and the milk will become richer and more fragrant.

Next, gradually add 1 liter of unsweetened fresh milk, pouring while stirring vigorously so that the milk gradually blends into the soy milk. Reduce the heat even lower.

Add another liter of water, pouring while stirring well. Gradually add 150 grams of white sugar and 200ml of condensed milk, boil for an additional 5 – 10 minutes until the sugar and milk dissolve, and the soy milk mixture is gently boiling and steaming, then turn off the heat.

To increase the richness and reduce the sweetness, add 1 teaspoon of salt.

Add the remaining pandan leaf water, a little pandan leaf coloring to make the milk more visually appealing, and 20 grams of fresh pandan leaves. The heat will cook the pandan leaves and enhance the fragrance of the milk.

Wait until the green bean pandan milk cools down completely, then remove the pandan leaves and pour the milk into a jar to keep it cold.

Final Product

Green bean milk with pandan leaves and jelly is extremely delicious, with rich and fatty green bean milk, a fragrant scent, and an attractive green color, combined with jelly, making it a very tasty milk dish.

You can keep the milk cold and use it over 3 – 4 days or enjoy it with ice as you like.