Thai-style black bean dessert is one of the most effective dishes to cool down in the summer. The article belongs to the cooking tips section below, which will guide you through 2 ways to make dessert with Thai-style black beans that are creamy, fragrant, and deliciously sweet, let’s check out the recipes!
1. Sweet and creamy Thai-style black bean dessert
Preparation
1 hour 10 minutes
Difficulty
Easy
Ingredients for Sweet and creamy Thai-style black bean dessert Serves 4
Black beans 100 gr Young coconut 200 gr Palm sugar 100 gr Sugar 3 tablespoons Salt 3 gr Tapioca pearls 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 place them in a pot and add enough water to cover half of the pot to cook the beans. Cook for about 1 hour until the beans are soft; at this point, the beans will crack slightly.
Drain the water and keep only the bean pulp. Rinse the tapioca pearls clean and mix them with the black beans.
Place a pot of water on the stove, add the black beans and tapioca pearls to the pot. When 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 tapioca pearls and black beans into a colander with small holes to drain the water.
Soak the boiled tapioca pearls and 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 the pot, add a little salt and pandan leaves, then pour in the coconut milk. When the sugar dissolves, add sago and black beans and stir well, adjust the sweetness to taste, finally add coconut and turn off the heat.
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Final product
Thai black bean dessert has a light sweetness from the palm sugar, soft sago, combined with fragrant black beans and rich coconut milk, creating a very appealing flavor.
2. Thai-style black bean sago dessert
Preparation time
1 hour
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 soft and fragrant when eaten. You must choose fresh, plump, straight tubers, with a thin skin to have less fiber, softness, and sweetness.
- If you are careful, you should use your fingernail to scrape the thin outer skin to check the color of the inner skin; if it’s light pink, choose it, if it’s white, you should skip it because the pink skin will have fewer toxins than the white skin.
How to prepare Thai-style black bean filter cake dessert
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Cook the beans
Black beans after soaking overnight with water should be put into the pot including the water, add a little more water to cover about half of the pot to cook together.
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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, squeeze the water from the cassava pulp into a bowl, leaving the pulp in the mixing bowl.
Add half of the prepared tapioca flour into the bowl with the squeezed cassava pulp and mix well, then add a bit of sugar and mix. Pour the sediment from the squeezed cassava water into the mixture with the cassava pulp. Transfer half of the cassava pulp in the bowl to another bowl, then add a few drops of pineapple essence to create color and fragrance, and mix well.
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Making Cassava Balls
Scoop a bit of cooked black bean pulp from the pot into a small bowl, roll it into a ball with the white and green cassava, placing a black bean in the center while rolling.
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Cooking the dessert
Put the round tapioca balls into the pot with the beans on the stove, cook until it boils, then add the pandan leaves, let it boil for a moment, then remove the pandan leaves so that the dessert does not become bitter.
Continue to add 70 grams of sugar, coconut milk into the pot, and add the tapioca flour that has been dissolved in water into the pot to cook until the dessert thickens. Add a little salt, stir well, turn off the heat, and scoop the dessert out to enjoy.
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Final product
The black bean dessert with tapioca style Thai has a sweet and fragrant taste, with soft black beans combined with chewy and delicious tapioca balls, making it very appealing. The dessert’s liquid is not too sweet, with the fragrant and creamy flavor of coconut milk and 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 center, thin skin, beautiful shiny black color, and uniformly round seeds. When choosing black beans, select those with a moderate size, shiny black exterior, and free from insects and mold.
- When held in hand, they should feel firm; squeezing the bean should not change its shape. If squeezing produces a sound, it is definitely hollow inside and should not be purchased. When smelled, they will have the distinctive aroma of black beans.
- Avoid buying beans that are shriveled, rotten, or have a pale color, as these are signs of being stored for too long and may soon mold. When purchasing, pay attention to the expiration date, as if they are past the date, they may contain dangerous toxins.
Tips for cooking black bean dessert quickly and tenderly:
To cook black bean dessert more quickly and tenderly, use a pressure cooker which can 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 slightly wrinkles, then add water. This is the secret to making the black beans tender quickly and the black dessert broth thicker.
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Above is the article guiding 2 ways to cook Thai-style black bean dessert rich, delicious, and sweet. Wish you success in making it!
*Reference source and images from the Youtube channel HEALTHY MIND AND BODY and Delicious Dishes
