Thai-style black bean dessert is one of the most effective summer cooling dishes. The article belongs to the cooking tips category below, which will guide you on 2 ways to make dessert with Thai-style black beans that are sweet, creamy, and delicious, so let’s check out the recipes!
1. Sweet and creamy Thai-style black bean dessert
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Preparation
1 hour 10 minutes
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Difficulty
Easy
Ingredients for Sweet and creamy Thai-style black bean dessert For 4 people
Black beans 100 gr Young coconut 200 gr Palm sugar 100 gr Sugar 3 tablespoons Salt 3 gr Sago flour 200 gr Pandan leaves 10 gr
How to make Thai-style sweet black bean dessert
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Cooking the beans
After soaking, wash the black beans thoroughly with water, then put the beans in a pot and pour in enough water to cover them halfway for cooking. Cook for about 1 hour until the beans are soft, at which point the beans will crack a little.
Drain the water and keep only the bean residue. Rinse the sago and then mix it with the black beans.
Place a pot of boiling water on the stove, add the black beans and sago into the pot. While cooking, stir gently to prevent the ingredients from sticking to the bottom of the pot. When it boils, turn off the heat and pour the sago and black beans into a colander with small holes to drain.
Soak the sago and the cooked black beans in a bowl of cold water.
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Prepare other ingredients
Chopped palm sugar, shredded coconut.
Add palm sugar and granulated sugar into a pot, add a little salt and pandan leaves, then pour in coconut milk. When the sugar dissolves, add sago and black beans and stir well, taste and adjust sweetness to your liking, finally add coconut and turn off the heat.
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Final product
Thai-style black bean dessert has the light sweetness of palm sugar, chewy sago, combined with the fragrant and rich black beans and coconut milk, creating a very appealing flavor.
2. Thai-style black bean sago dessert
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Preparation time
1 hour
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Difficulty level
Easy
Ingredients for Thai-style black bean sago dessert Serves 2
Black beans 100 gr Cassava 400 gr Coconut milk 200 gr Sugar 70 gr Salt 3 gr Tapioca flour 50 gr Pandan leaves 10 gr
How to choose good cassava:
- When choosing cassava, you should pay attention to select the hill cassava, this type will be very fluffy and fragrant when eaten. You must choose fresh, plump, straight tubers, with a smooth skin that will have less fiber, be soft and sweet.
- If you are careful, you should use your fingernail to scratch the thin outer skin to check the color of the inner skin, if it is light pink, choose it, if it is white, you should skip it, because the pink skin will have fewer toxins than the white skin.
How to make Thai-style Black Bean Dessert with Filter Flour
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Cook the beans
After soaking the black beans overnight with water, put them into the pot along with the water, add a little more water to cover about half of the pot for cooking.
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Processing
After cleaning and peeling the cassava, you can grate the cassava using a grater or use a blender to make it finer. After grating the cassava, squeeze the water out of the cassava pulp into a bowl, leaving the pulp in the mixing bowl.
Add half of the prepared tapioca flour into the squeezed cassava pulp and mix well, then add a little sugar and mix. Pour the sediment from the squeezed cassava water into the cassava pulp mixture. Transfer half of the cassava pulp in the bowl to another bowl and add a few drops of pineapple essence for color and aroma, then mix well.
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Making Cassava Balls
Scoop a small amount of cooked black bean pulp from the pot into a small bowl, roll into balls using the white and green cassava, placing the black beans in the center while rolling.
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Cooking dessert
Add the round tapioca balls to cook with the pot of beans on the stove, cook until boiling, then add the pandan leaves, let it boil for a moment, then remove the pandan leaves to prevent the dessert from becoming bitter.
Continue to add 70 grams of sugar, coconut milk to the pot, and add the tapioca flour that has been dissolved in water to the pot, cooking until the dessert thickens. Add a little salt, stir well, and turn off the heat, then scoop the dessert out to enjoy.
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Final product
Thai-style black bean tapioca dessert has a sweet and fragrant taste, with soft black beans combined with chewy and delicious tapioca balls, making it very appealing. The dessert is not too sweet and has the aromatic richness of coconut milk, along with a beautiful thickness from the tapioca flour.
You can sprinkle sesame seeds and beans on top to enhance the dessert’s flavor.
How to choose good black beans:
- Good black beans are those with a green core, thin skin, beautiful shiny black color, and uniformly round seeds. When choosing black beans, select those with a moderate size, shiny black outer skin, free from pests and mold.
- When held in hand, they should feel solid inside; if you squeeze the beans and they remain unchanged, they are fine. If they make a sound when squeezed, they are definitely hollow inside and should not be purchased. When sniffed, they should have the characteristic aroma of black beans.
- Avoid buying shriveled, rotten beans, or those with pale colors, as these are signs of being stored for too long and may be close to moldy. When buying, pay attention to the expiration date because if they are past it, they can contain dangerous toxins.
Tips for cooking soft black bean dessert quickly:
To cook black bean dessert more quickly, you can use an pressure cooker to reduce the cooking time by half.
Before soaking the black beans, roast them for about 10 minutes until the outer skin of the black beans starts to wrinkle, then add water. This is the secret to making the black beans cook faster and the black dessert soup thicker.
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The above is a guide article on 2 ways to cook Thai-style black bean dessert that is rich, delicious, and sweet. Wishing you success in your cooking!
*Source reference and images from the Youtube channel MENTAL HEALTH and Delicious Food
