-
Preparation
10 minutes
-
Cooking
45 minutes
-
Difficulty
Easy
Ingredients for Black Bean and Mung Bean Dessert using a Pressure Cooker Serves 4
Black beans 300 gr Mung beans with skin 150 gr Coconut milk 400 ml Tapioca starch 20 gr Vanilla powder 5 gr (or 1 tube of vanilla powder) Granulated sugar 310 gr (or brown sugar) Salt 2 gr
How to Choose Fresh and Delicious Ingredients
How to choose good black beans
- Choose black beans that have a smooth, shiny skin, uniformly sized, without roughness or any unusual tiny spots on the surface.
- Additionally, when pressed, the beans should still be firm, not hollow inside or easily crumbling, as these are signs that the beans are fresh.
- Moreover, there should be no musty or strange smells when sniffed.
See details: How to choose plump, non-defective black beans
How to choose whole mung beans
- You should choose beans that have a uniform green color, without any blotches or unusual colors on the surface.
- Additionally, fresh and non-flat mung beans are those with uniform sizes, and there should not be too much size variation. Particularly, when pressed lightly, they should feel firm and not easily crumble.
- Avoid choosing mung beans that have been eaten by pests or have a musty smell, as these are old or spoiled beans.
Where to buy coconut milk
- You can find coconut milk at grocery stores, traditional markets, supermarkets, or order online at bachhoaxanh.vn.
- At the same time, to ensure quality and safety, you can also make coconut milk at home following detailed instructions from TasteVN.
Tools needed
How to make Black Bean and Green Bean Sweet Soup using a Pressure Cooker
-
Soak black beans and green beans
Soak the black beans and green beans you bought for 4 – 6 hours to let the beans swell.
After soaking, drain the soaking water (this water makes the beans bitter).
-
Simmer black beans and green beans
Add 300g of soaked black beans and 2 liters of water into the pressure cooker.
Place the pot on the stove, cover it, and turn on high heat. When you hear the hissing sound from the pot, reduce the heat to medium and simmer for 40 minutes.
After simmering the black beans for 40 minutes, turn off the heat, release the steam from the pressure cooker. Then open the lid, and add the green beans.
Cover the pot and simmer the beans on medium heat for another 20 minutes, then turn off the heat, continue to release the steam from the pressure cooker, and let it rest for another 5 minutes.
-
Cook the sweet soup
After the beans have softened, transfer them to a regular pot and add 280g of white granulated sugar and 5g of vanilla powder, then stir well.
Turn on medium heat and bring the sweet soup to a boil, seasoning to taste until it is just right for your preference, then turn off the heat.
-
Cooking coconut milk for dessert
Put in a pot 400ml of canned coconut milk, 250ml of drinking water, 30gr of white sugar, 2gr of salt, and 20gr of tapioca flour.
Place the pot on the stove, turn on high heat, and use a whisk to stir the mixture well. Keep stirring and cook until the mixture boils, then turn off the heat.
Scoop the dessert into bowls or cups and add coconut milk on top, it tastes great hot or cold.
-
Final product
The black bean and mung bean dessert made with a pressure cooker is very simple yet very attractive, isn’t it?
The dessert is thick and sweet, with soft and chewy black beans combined with mung beans creating a delicious, refreshing dessert to cool off in the summer!
So the article above has introduced you to how to cook black bean and mung bean soup using a pressure cooker that is refreshing and delicious beyond compare. TasteVN wishes you success!
