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Preparation
45 minutes
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Cooking
30 minutes
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Difficulty
Easy
Chickpea pudding – a dessert dish with an unusual name, right? Although the name is strange, this is a delicious and nutritious pudding that cools you down on hot summer days. Just add a little ice to this bowl of pudding and you’ll feel refreshed all over. Let’s cook this pudding with TasteVN!
Ingredients for Chickpea Pudding Serves 4 bowls
Chickpeas 150 grams Mung beans 50 grams (peeled) Tapioca starch 50 grams Rock sugar 300 grams (or other types of sugar according to preference)
How to Choose Good Ingredients
How to choose fragrant and delicious chickpeas
- Choose chickpeas that are round and uniform, with a distinctive light yellow color; the chickpeas should be fresh to ensure the most nutrients.
- Avoid buying those that show signs of mold or have insect damage.
- You can buy chickpeas at large supermarkets or on e-commerce websites.
- When buying, carefully check the origin and expiry date to avoid purchasing low-quality chickpeas.
How to choose delicious green beans
- Delicious green beans are those that, when we check their plumpness by pressing our finger into the bean, are crispy, easy to break, but do not create many small fragments.
- Fresh green beans usually have a light, characteristic aroma. Avoid buying beans that smell musty or have strange odors.
- Avoid choosing beans with black spots, dull colors, uneven sizes, signs of being eaten by pests, or many black stones.
- Additionally, you can buy pre-peeled green beans or whole green beans to peel at home.
How to choose safe and delicious cassava starch
- Good cassava starch is coarse, has a pure white color, a natural characteristic aroma of cassava starch, dry powder, and is not damp.
- When bitten, cassava starch has a crispy texture, dissolves quickly in the mouth, and feels warm on the tip of the tongue. After the cassava starch dissolves, our tongue will feel smooth and free of any grit.
- Low-quality cassava starch will contain many impurities, with the starch granules lacking sharp edges and being small. When observed, it does not have a natural white color, usually lacks fragrance or has a very strong odor, and when bitten, the granules feel soft.
How to make Chickpea Dessert
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Prepare the ingredients
Soak the chickpeas in water for about 2 hours. After that, remove the skins and rinse them again with water and let them drain.
Wash the green beans and soak them in cold water for about 30 minutes to soften them.
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Cooking the dessert
Dissolve 50g of cassava flour in 100ml of clean water.
Put a pot on the stove, add 1.5 liters of clean water and chickpeas, then cook until the chickpeas are tender. Next, add the mung beans and cook until they bloom, then add 300g of rock sugar, and cook for another 10 minutes for the chickpeas to absorb the sugar.
Then, gradually pour the cassava flour mixture into the dessert pot. Pour a little at a time, stirring continuously until the dessert thickens, then turn off the stove and scoop into a bowl.
Tip:
- Depending on personal preference, this chickpea dessert can be enjoyed hot or cold with a bit of crushed ice.
- If you want to keep the dessert for a long time and avoid it becoming solid when placed in the refrigerator, then after cooking the dessert, do not add the cassava flour water.
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Final Product
Chickpea pudding has a moderately sweet taste from rock sugar. When eating the pudding, you can taste the creamy richness of the chickpeas and mung beans, with the beans being soft and a hint of the light aroma of arrowroot. Enjoy the fruits of your labor quickly!
See more:
- Details on how to cook snow lotus seed pudding that’s refreshing, skin-beautifying, and easy to make at home.
- How to make coconut jelly pudding with fruits and crunchy chia seeds that’s deliciously sweet.
- How to cook black bean pudding with coconut milk and tapioca pearls that’s deliciously sweet and refreshing.
The flavor of this chickpea dessert is really amazing, isn’t it? I hope that with the recipe shared by TasteVN above, you will be able to make this dessert. Wishing you success in your cooking!
* Source for the recipe and images shared from Facebook: Phan Thị Phúc
