Black bean dessert – a rustic dessert with a soft, rich flavor, mildly sweet and delicious, effectively cooling the body on hot days. Here are two very simple and quick ways to make desserts using just a pressure cooker; let’s get cooking with TasteVN to see how it’s done!
1. Black bean dessert using a pressure cooker
-
Preparation
30 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Black bean dessert using a pressure cooker Serves 4
Black beans 100 gr Sweet potato flour 40 gr Tapioca flour 30 gr Cornstarch 2 tablespoons Coconut milk powder 50 gr Pandan leaves 50 gr Vanilla 1 stick Rock sugar 100 gr Granulated sugar 200 gr
How to choose coconut milk powder
- Coconut milk powder is an ingredient in powder form; when using it, you only need to add water to dissolve it with the powder to create a fragrant and fatty coconut milk base.
- This type can be stored for a long time, is easy to use, and is sold in food stores, supermarkets, or you can find it on e-commerce websites.
- Additionally, you can replace coconut milk powder with fresh coconut milk squeezed from grated coconut or buy canned coconut milk available on the market.
Tools needed
Pressure cooker, pot, non-stick pan, basket, bowl, spoon,…
How to make Black Bean Dessert using a pressure cooker
-
Prepare the ingredients
Rinse 100g of black beans clean, then soak them in water overnight to soften. Wash the pandan leaves and let them dry.
Tip: To prevent the dessert from being bitter when cooking, you should remove all the beans floating on the surface of the water during the soaking process.Next, soak the sweet potato starch and tapioca starch for about 30 minutes.
Then, separately boil the sweet potato starch and tapioca starch for 5 minutes each, then rinse with cold water several times, and let them drain.
-
Make Coconut Milk
Mix 50g of coconut milk powder with 250ml of water, then add the mixture to a pot along with 50g of granulated sugar and 50g of pandan leaves, then stir well over medium heat until the sugar dissolves and the mixture is warm.
Next, dilute 2 tablespoons of cornstarch with 3 tablespoons of water in a separate bowl, stirring until fully dissolved. Then pour this mixture into the coconut milk pot and continue to stir until the mixture boils, then turn off the heat.
Finally, add 1 vanilla pod, stir once more, and it’s done.
Tip: You can replace 50g of coconut milk powder with 250ml of coconut milk.
-
Cooking Sweet Soup
Add the soaked black beans into the pressure cooker, 1 liter of water, close the lid tightly, and set to cook for 15 minutes. After 15 minutes, release the valve and let the beans rest for another 10 minutes, then remove them to a strainer, keeping the bean water in the pot.
Place a pan on the stove, add the cooked black beans, 150g of granulated sugar, and sauté the beans over low heat for 5 to 10 minutes until the water evaporates and the sugar syrup coats the beans evenly.
Tip: This sautéing method allows the beans to absorb the sugar syrup evenly, and when cooked, the beans will not become mushy or hard when stored in the refrigerator. However, you must taste the beans before sautéing; if they are soft and creamy, then proceed to sauté with sugar.Place a regular pot on the stove, pour in the bean cooking water, add the beans that have been sautéed with sugar, and continue cooking the sweet soup over medium heat for 5 minutes.
After 5 minutes, add 100g of rock sugar and stir well to dissolve the sugar. Next, add the cooked tapioca flour and sago and cook for another 10 minutes.
Finally, add all the coconut milk into the pot, adjust the sweetness to match your family’s taste, and cook for another 5 minutes before turning off the heat.
Tip: You can keep the coconut milk separate; if anyone likes, they can pour it on top as desired.
-
Finished Product
Black bean pudding fragrant with the aroma of vanilla and pandan leaves, the pudding water thick and syrupy, sweet and creamy blending with the soft and nutty black beans, the sweetness soaking into each bean.
In addition, you will also feel the chewy sweet potato starch and tapioca pearls, giving a delightful chewing experience that creates an extremely delicious dessert.
2. Black Bean Pudding with Butterfly Pea Jelly using pressure cooker
-
Preparation
15 minutes
-
Cooking
1 hour 15 minutes
-
Difficulty
Easy
Ingredients for Black Bean Pudding with Butterfly Pea Jelly using pressure cooker Serves 4
Black beans 200 gr Pumpkin 200 gr Glutinous rice flour 100 gr Tapioca starch 1 teaspoon Agar powder 3 gr Vanilla 1 tube Butterfly pea flowers 10 pieces (dried or fresh) Dried coconut/shredded coconut 20 gr Unsweetened fresh milk 220 ml (1 package) Coconut milk 50 ml Sugar 220 gr
How to choose fresh ingredients
How to choose fresh pumpkin
- Good pumpkins will be round, with a color of orange-yellow or dark green, a fresh green stem, and the outer skin should not have scars or spots.
- If you are buying pumpkin for immediate use, you should choose ones with a concave bottom and less pulp.
- If you are not using it right away, you should select those with a stem length of one to two finger joints, avoiding those without stems as they will spoil quickly and cannot be stored for long.
How to choose quality butterfly pea flowers
- You can use fresh or dried butterfly pea flowers, both will give a very beautiful jelly color!
- If you buy fresh flowers, you should choose those with bright green color, intact petals, without tears or wilting.
- If you choose dried flowers, you can try by touching; quality dried butterfly pea flowers will be dry, not damp, and you shouldn’t smell any mustiness.
Tools needed
Pressure cooker, whisk, multi-purpose blender, steamer pot, bowl,…
How to prepare Black Bean Dessert with Butterfly Pea Jelly using a Pressure Cooker
-
Prepare the ingredients
Wash the black beans, soak them in warm water for about 3 hours.
Peel the pumpkin, wash it, and cut it into small pieces about 2 finger lengths. Place the pumpkin in the steamer and steam until soft for about 10 minutes, then take it out and puree (you can use a hand mixer or a multifunctional blender to puree).
-
Simmer the black beans
Put the black beans into the pressure cooker and place it on the stove, pour enough water to cover the beans by about 1 finger length, then cook on high heat for about 10 minutes until boiling.
Once boiling, continue to simmer the beans for about 15 minutes, when the beans have expanded and softened, add 100g of sugar, and continue to cook for about 5 minutes to let the sugar dissolve completely and soak into the beans, then turn off the heat.
-
Making sticky pumpkin balls
Mix 100g of glutinous rice flour and 50g of sugar with the mashed pumpkin until the mixture forms a smooth dough. Divide the dough and roll it into many equal small balls.
Place a pot on the stove and boil 1 liter of water over high heat, dropping each pumpkin dough ball into the pot. Once the dough balls float to the surface, they are cooked; then, remove them and place them in a bowl of cold water.
-
Make butterfly pea jelly
Boil 200ml of hot water, then pour it into a glass, after that, drop 10 butterfly pea flowers into it, wait for the water to turn a dark blue color, then remove the flowers, and filter the water through a sieve to get clear butterfly pea water without any residue.
Dissolve 3g of agar powder in 200ml of butterfly pea water, add 20g of sugar, and heat on the stove for about 2 minutes, then pour the agar mixture into a tray. Wait until the jelly sets and cools, then place it in the fridge fridge. After 15 minutes, take the butterfly pea jelly out of the fridge and cut it into bite-sized pieces.
-
Cook coconut milk
Dissolve 220ml of unsweetened fresh milk with 50ml of coconut milk and 50g of sugar in a pot, then place it on the stove over medium heat.
After 5 – 7 minutes, when the mixture starts to boil, add 1 teaspoon of tapioca flour and stir well until thickened.
Tip: To prevent the tapioca flour from clumping when added to the milk mixture, you should dissolve it in cold water first!Finally, complete the coconut milk by adding 1 vanilla pod to create the characteristic aroma of the dessert. When the coconut milk has completely cooled, it can be eaten.
-
Finished Product
Place black beans, glutinous pumpkin, and butterfly pea jelly into a bowl, then pour the coconut milk over, sprinkle a little dried coconut, fresh grated coconut, and a bit of crushed ice. Mix all the ingredients well and enjoy!
The dessert has an incredibly delicious flavor, with the creamy coconut milk combined with the sweet, fragrant taste of black beans, pumpkin, and lightly fragrant butterfly pea jelly being unmatched.
How to choose good, safe black beans
- You should buy black beans that have a smooth, shiny skin, a glossy color, evenly sized grains, and do not have any rough spots or unusual tiny marks on the surface.
- Fresh black beans will feel firm when squeezed, not hollow inside or easily crumbling.
- Avoid buying black beans that have a thin white powdery coating on the outside as this is a sign that the beans have become moldy or infested by pests.
Tips for successful implementation
- Cooking dessert with a pressure cooker will help shorten the cooking time, and the beans will soften quickly and have a better flavor.
- During the cooking process with the pressure cooker, do not open the lid to check the beans or season. Set the cooking time, and when the time is up, release the valve and let it sit for about 5 – 10 minutes before opening the lid.
- When cooking with a pressure cooker, it is best to pour the finished product into a separate pot once it has reached the desired consistency, season to taste, and then turn off the heat.
With just a little time, you can cook the delicious, fragrant black bean pudding using a pressure cooker to cool down for the whole family! TasteVN wishes you success in your cooking!
