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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Various desserts are dishes that help cool down effectively on hot summer days, right? Today, TasteVN will introduce you to the recipe for delicious and refreshing cassava jelly with mung beans. Let’s get cooking right away!
Ingredients for Cassava Jelly with Mung Beans Serves 5
Cassava jelly 300 gr Mung beans 200 gr (with skin) Tapioca flour 150 gr Sago flour 40 gr Agar-agar 50 gr (dried) Coconut milk 500 ml Sugar 500 gr Salt a little Vanilla powder 3 tubes
How to Choose Mung Beans
- To choose good mung beans (with skin), you need to pay attention to select beans that are plump, full, with uniform size and not infested or shriveled. High-quality mung beans are usually oval-shaped, with rounded ends and smooth surfaces.
- You should avoid buying beans that have changed color, as this is a sign that the mung beans have spoiled or are moldy.
- Additionally, you should not choose beans that show signs of being misshapen, as these may be beans harvested when still immature and deformed during the drying process.
Where to buy cassava jelly for making dessert?
- You can buy cassava jelly for making dessert at the market, shops selling dessert ingredients, or more conveniently through e-commerce websites.
- No matter where you buy it, pay attention to the origin, expiration date, ingredients, etc., to ensure food safety!
Where to buy coconut milk, potato flour, and seaweed?
- Coconut milk, potato flour, seaweed is sold at many supermarkets, grocery stores, or markets across the country. You can go to the nearest Bách Hóa XANH supermarket to buy or for more convenience, you can order online on the website bachhoaxanh.com.
- Additionally, to feel more secure, you can also make coconut milk at home following the guide from TasteVN!
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How to make Green Bean Cassava Jelly Dessert
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Prepare the ingredients
After buying, wash the green beans thoroughly, discarding any damaged beans (the beans that float on the water surface). Then, soak the beans for at least 30 minutes to allow them to soften.
For the cassava jelly, rinse it briefly with cold water to clean off the white powder. Next, rinse the potato flour and let it drain.
After soaking, cut the hydrated seaweed into small strips.
Tip: To save cooking time, you can soak the beans overnight to soften them.
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Cook the pudding
After the mung beans are soft, gradually add the potato flour and tapioca flour, cooking for another 10 minutes until the mung beans are fully cooked.
Next, add 500g of sugar and a pinch of salt to the pot and stir until the sugar dissolves. Continue to add the seaweed, mix well, and cook for another 2-3 minutes before adding the cassava jelly, stirring evenly.
Then, slowly pour the coconut milk into the pot while stirring constantly. Cook until the pudding boils again, then turn off the heat.
Finally, let the pudding cool to about 50-60 degrees Celsius before adding 3 tubes of vanilla and stirring well to finish.
Note: Do not add vanilla while it’s still hot, as it may make the vanilla bitter, affecting the flavor of your pudding!
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Final product
The mung bean tapioca jelly is not only delicious but also very visually appealing with the green color of the mung beans and the colorful tapioca jelly.
The pudding has a nutty flavor from the mung beans, a refreshing taste combined with the creamy texture of the coconut milk, served with various types of tapioca jelly, potato flour, chewy tapioca pearls, and crunchy seaweed, making it a wonderful dish, isn’t it!
So, TasteVN has introduced you to the how to cook cassava jelly with delicious and refreshing mung beans that is incredibly simple. What are you waiting for? Let’s get started in the kitchen right away. TasteVN wishes you success!
