How to cook sweet, fragrant, and nutritious corn and mung bean dessert that’s easy to make at home

How to make Corn and Mung Bean Dessert

• 1

  Rinse and soak mung beans

  After buying mung beans, rinse thoroughly and remove any debris. Soak in hot water for 15 minutes, then drain, and let the mung beans dry.

  

  
• 2

  Boil and extract corn kernels

  Corn is stripped of all husks and silk, cut in half, and then boiled with 2 liters of water for 10 minutes to obtain a sweet, fragrant cooking water for the dessert.

  Then remove the corn, let it cool, and use a knife to cut and separate the corn kernels.

  

  
• 3

  Cook mung beans and corn

  Place grated coconut into a large bowl and pour very hot water into about 3/4 of the bowl. Strain to obtain the first coconut milk.

  Next, pour another 3/4 bowl of very hot water to extract the diluted coconut milk. This diluted coconut milk will be used to cook the corn dessert to make the dish creamier and fragrant.

  Place the pot of boiled corn water back on the stove and heat it. When the water starts to warm, add the mung beans to cook. Pour in the diluted coconut milk. Cook for 30 minutes until the mung beans soften.

  Continue to add the corn and cook for 10 – 15 minutes until both the mung beans and corn are soft.

  Add 100g of rock sugar until it suits your taste, stir well, and then turn off the heat.

  Note:

  • Using rock sugar will make the dessert refreshing, but if you don’t have rock sugar, you can substitute it with white sugar.
  • You can add rock sugar by the tablespoon and continuously taste until it suits your family’s preference if you don’t want it too sweet.

  

  

  
• 4

  Stir tapioca flour into the mung bean corn pot

  Dissolve 50g of tapioca flour in 150ml of water. Stir well until the tapioca flour is completely dissolved.

  Reduce the heat and gradually add the tapioca flour into the dessert pot, while stirring the dessert until it thickens. Cook for an additional 5 minutes to ensure the tapioca flour is fully cooked.

  Remember to set aside 1 tablespoon of tapioca flour (about 5g) to use for making coconut milk!

  Tip: Adding tapioca flour makes the dessert more chewy and thick, but if you prefer it more liquid, you can reduce or omit the tapioca flour altogether.

  

  
• 5

  Cook coconut milk

  Put a pot on the stove, add the first extraction of coconut milk, add pandan leaves, 1 tube of vanilla essence, and 1/4 teaspoon of salt. Boil for 3 – 4 minutes.

  Then, add the remaining tapioca flour, stir until the coconut milk thickens slightly, then turn off the heat.

  Tip: You can add more sugar to the coconut milk if you prefer it sweeter!

  
• 6

  Completion

  Wait for the pudding to cool, scoop it into a bowl, and drizzle coconut milk on top to enjoy.

  
• 7

  Final Product

  Corn and mung bean pudding is delicious, with soft corn and mung beans, extremely rich, complemented by creamy coconut milk, making it a wonderfully refreshing dessert for summer days.

  You can refrigerate the pudding and enjoy it cold or eat it with shaved ice or ice cubes for a delightful treat!