How to Cook Soft and Delicious Banana and Mung Bean Dessert, Super Easy to Make

How to make Banana and Green Bean Dessert

• 1

  Prepare and cook green beans

  First, rinse the green beans and soak them in water for at least 4 hours to allow them to expand. Once the green beans have expanded, drain and rinse them.

  Place a pot on the stove, add about 1 liter of water, and then pour the green beans into the pot. Heat the beans over medium-low heat and simmer for about 20 – 30 minutes until the beans are tender.

  After that, add 300g of sugar and 1 teaspoon of salt to the pot of green beans, stirring well to dissolve the sugar.

  

  
• 2

  Preparation, coating with flour, and boiling bananas

  You prepare a bowl of diluted saltwater, then peel the bananas and soak them in it for about 10 minutes.

  After that, you drain the water, take the bananas out, and cut them into small pieces about the size of a finger. At this point, you scoop about 2 tablespoons of tapioca flour into the bowl with the bananas and mix well to coat the bananas evenly.

  Next, you place a pot on the stove, pour about 1 liter of water into the pot, add 1 teaspoon of cooking oil, and bring it to a boil.

  Finally, you add all the coated bananas into the pot, boil until the tapioca flour turns translucent and the bananas start to float to the top, then remove them to a bowl of cold water for about 5 – 7 minutes before taking the bananas out onto a plate.

  

  

  

  
• 3

  Roasting and coating peanuts

  Place a pan on the stove, add peanuts along with 1 teaspoon of salt. Stir well and roast the peanuts over low heat until the shells crack and are slightly charred, then turn off the heat, let them cool, and remove the shells.

  With the pan used to roast the peanuts, lift it down, clean it, then add 50ml of water and 1 tablespoon of tapioca flour to the pan, stirring well to dissolve the flour.

  Next, place it back on the stove and stir continuously until the tapioca water thickens and becomes translucent, then turn off the heat, at this point add the peanuts to the tapioca mixture and stir well.

  After that, pour the tapioca and peanut mixture through a sieve to remove excess flour, then add 2 tablespoons of dry tapioca flour and mix well.

  At this point, pour the peanut mixture through the sieve to eliminate any excess dry tapioca. Finally, place the coated peanuts in a pot of boiling water until they float to the surface, then scoop them out and let them drain.

  

  

  

  
• 4

  Cook coconut milk

  You pour about 500ml of coconut milk into a pot, place the pot on the stove, stir well, and heat over medium heat.

  You mix 1 tablespoon of tapioca flour with 1 cup of water and add it to the coconut milk pot, stir well and cook for about 2 minutes until the mixture thickens slightly, then turn off the heat.

  Next, you add 2ml (2 drops) of vanilla extract to the pot of coconut milk and stir well again to finish.

  

  
• 5

  Mix banana and peanuts with mung beans

  You add the prepared bananas and peanuts into the mung bean pot, stir well and heat over medium heat until the dessert comes to a boil again.

  At this point, you taste and adjust the sweetness to suit your family’s preference.

  Finally, you add 2ml (2 drops) of vanilla extract to the pot, stir gently, and the dessert is ready.

  

  
• 6

  Completion

  While the dessert is still hot, scoop the banana mung bean dessert into a bowl, and pour a little coconut milk that has been cooked on top before serving it immediately.

  

  
• 7

  Final Product

  The banana mung bean dessert is fragrant and appealing. The peanuts are rich and crunchy inside while being wrapped in a layer of chewy, aromatic skin on the outside. The banana is chewy with a moderate sweetness, enjoyed with the rich coconut milk.

  This is definitely a dessert that will make your whole family crave it endlessly!