Simple way to make chewy mung bean-filled tapioca dessert for summer

How to make Green Bean Tapioca Dessert

• 1

  Cook the beans

  Wash the green beans thoroughly and soak them in water for about 15 – 20 minutes until they are soft, then drain.

  Put the beans in a pot and add 300ml of water, 1/4 teaspoon of salt, and bring to a boil. Once the beans are soft, reduce the heat, cover, and cook for an additional 10 minutes.

  Next, stir the beans to make them smooth. If you see the beans drying out, add a little water, about 1 tablespoon each time.

  Stir the beans over low heat until they are evenly cooked and smooth, then add 2 tablespoons of sugar (about 50g) or more if you prefer it sweeter. Stir until the sugar dissolves, then turn off the heat.

  Tip: Stir continuously to prevent the bean filling from burning.

  

  

  

  
• 2

  Kneading the dough

  Wash the pandan leaves thoroughly and take 1/2 of the leaves to chop finely, put them in a blender, add about 150ml of water, and blend until smooth. Strain the pandan water through a sieve to collect the juice into a pot. Bring the pandan water to a boil.

  Put 200g of tapioca flour into a bowl, add 1/6 teaspoon of salt. Pour the boiling pandan water in gradually while mixing the flour evenly. Continue doing this until the dough becomes smooth. For the amount of flour above, you will need about 100ml of pandan water.

  Use your hands to knead the dough until it is smooth. To prevent the dough from drying out while you prepare the necessary tools for shaping, you should place the dough in a plastic bag or cover it with cling film.

  

  

  

  
• 3

  Shaping

  Take a portion of the dough the size of your fingertip, roll it into a ball and flatten it. Add a corresponding amount of mung bean filling into the center and fold the edges of the dough over to completely enclose the filling inside. Shape it like tapioca cake.

  Repeat the process until all the dough and filling are used up, you can shape the dough as you like. To prevent the dough wrapper from drying out after shaping, you can cover it with a cloth.

  

  

  

  
• 4

  Boiling the mung bean paste cake

  Prepare a pot of water and bring it to a boil, then add the mung bean paste cakes to cook. When the cakes become translucent and float to the surface, cook for an additional minute, then remove and immediately place them in a bowl of cold water.

  Tip: Boiling the mung bean paste cakes separately will help the soup become clearer and the cakes will be chewier and tastier.

  

  

  

  
• 5

  Cooking syrup and dessert

  Boil 800ml of water and add 250gr of sugar, pandan leaves, and julienned ginger, then cook over medium heat for 5 minutes.

  Remove the pandan leaves and reduce the heat to low, adding all the cooked filter cakes. Cook for another 5 minutes, then turn off the heat.

  

  

  

  
• 6

  Making coconut milk

  Place 200gr of grated coconut in a bowl, add 100ml of hot water. Knead well to extract the coconut milk, letting the coconut rest for 5 minutes.

  Proceed to strain the coconut milk through a sieve. Add 1 teaspoon (about 20gr) of tapioca flour, 1 teaspoon of sugar, and 1/6 teaspoon of salt to the coconut milk, and stir well.

  To achieve smooth and delicious coconut milk, strain it through a sieve once more.

  Put the coconut milk on the stove and stir over medium heat until it boils, then turn off the heat.

  

  

  

  
• 7

  Finished Product

  Now you have a delicious mung bean-filled tapioca dessert for the whole family to enjoy. You can drizzle coconut milk directly over the dessert. The outer layer of dough is chewy and crispy, fragrant with pandan leaves, rich mung beans, and sweet syrup with a hint of ginger. This dessert is delicious whether eaten hot or cold, you definitely cannot miss it!