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Preparation
10 minutes
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Cooking
1 hour
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Difficulty
Easy
On hot sunny days, enjoying a bowl of banana and mung bean pudding that is rich and cool is both delicious and helps to cool down the body, is truly amazing. Let’s get into the kitchen with TasteVN to learn how to cook this pudding for your whole family!
Ingredients for Banana and Mung Bean Pudding For 4 people
Bananas 4 pieces Mung beans 200 gr Peanuts 100 gr Tapioca flour 6 tablespoons Coconut milk 500 ml Cooking oil 1 teaspoon Vanilla extract 4 ml (about 4 drops) Granulated sugar 300 gr Salt 3 teaspoons
How to choose fresh and delicious ingredients
How to choose bananas for cooking pudding
- Bananas for pudding should be ripe and soft, as they won’t be bitter, and they will retain a chewy texture without being mushy.
- Choose a bunch of bananas that are unevenly ripe (some yellow, some green) and have dark or deep pink spots.
- Naturally ripened bananas will have a yellow stem and body. If the stem is green but the fruit is uniformly yellow, it has likely been treated with chemicals.
- Tree-ripened bananas will have a fragrant smell and natural sweetness, and will be uniformly soft. Chemically treated bananas will be slightly crunchy, hard, and have a bitter or sour taste.
- Avoid choosing fully ripe bananas with dark yellow skin.
How to choose delicious green beans
- For peeled green beans, choose those with a beautiful yellow color, shiny, and firm halves, with a fragrant smell of green beans.
- For whole green beans with a green color, select those that are uniform in size, not infested or shriveled, and the spot on the belly of the bean is not darkened.
- Avoid purchasing beans that have worms, are broken, shriveled, or moldy.
How to make Banana and Green Bean Dessert
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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.
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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.
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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.
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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.
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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.
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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.
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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!
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Above is the way to cook mung bean banana pudding that is delicious and nutritious not to be missed. Let’s get into the kitchen and make this dish to treat your family right away!
*Refer to images and recipes from the YouTube channel: Delicious Dishes
