Preparation
50 minutes
Cooking
30 minutes
Difficulty
Easy
Green bean dessert with tapioca pearls is a delicious dessert that is refreshing, suitable as a dessert after meals, and it also has a very high cooling effect, refreshing the body on hot days. Today, let’s cook with sister Tuyet Nhung and make this delicious dish for the whole family to enjoy. Wish you success!
Ingredients for Green Bean Dessert with Tapioca Pearls For 4 people
Whole green beans 200 gr Tapioca pearls 70 gr Coconut milk 200 ml Sweet potato flour 40 gr Pandan leaves 1 bunch Filtered water 1 liter Sugar 250 gr Salt a little
How to choose fresh ingredients
How to choose good quality whole green beans
- You should choose beans that have a bright green color, are visually appealing, and feel firm and slightly heavy when held.
- The surface of the beans should be smooth, shiny, and free from pests or shriveling, with a mild, pleasant aroma when sniffed.
- Absolutely do not choose beans that are broken, cracked, or have unusual black spots on the surface.
Where to buy tapioca flour and potato flour?
- You can easily find tapioca flour and potato flour at the local grocery store, traditional market, supermarket, or order online at bachhoaxanh.com!
- When buying, you should prioritize choosing packaged tapioca flour and potato flour with clear brand and origin information to ensure safety and quality.
How to prepare Green Bean Che with Tapioca Pearls
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Prepare the ingredients
Wash the green beans thoroughly. Then soak the green beans in diluted salt water for about 3 hours, then rinse with water, and remove them to a basket to drain.
Rinse the tapioca flour and sweet potato flour briefly with water, then soak in water for about 20 – 30 minutes until the flour softens, then remove to drain. Clean the pandan leaves and tie them neatly.
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Cooking mung bean and tapioca pudding
Put mung beans into pot, place the pot on the stove and add 1 liter of filtered water, boil on high heat until the water boils, skim off the foam and continue to cook on medium heat until the mung beans are soft but the grains remain intact.
Next, add all the potato flour and cook for about 2 – 5 minutes, then add the tapioca flour and continue to cook for another 5 – 7 minutes until the tapioca flour and potato flour are cooked. Then add 250g of sugar, 1/3 teaspoon of salt and stir well until the sugar is completely dissolved.
Pour 200ml of coconut milk into the pot, finally add pandan leaves and cook for another 1 – 2 minutes for the pudding to become fragrant, taste and adjust to your family’s preference before turning off the stove.
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Final product
Scoop the dessert into a bowl and enjoy right away. The delicious mung bean dessert with tapioca pearls has the creamy taste of coconut milk, soft and flavorful mung beans mixed with tapioca pearls, and chewy sweet potato flour, with a moderate sweetness that can be served hot or cold, both are delicious.
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With the detailed instructions above from sister Nhung, you will surely successfully make the sweet, delicious, and attractive mung bean tapioca dessert to treat your family. Be quick to save the recipe and share it right away!
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