2 ways to cook fragrant and sweet green bean and lotus seed dessert for the whole family

Soak lotus seeds and green beans

First, soak the green beans and lotus seeds in water for at least 4 hours. If you don’t have much time, you can also soak them in warm water for 1 hour.

After the green beans and lotus seeds have expanded, rinse them and let them drain.

Green bean and lotus seed stew

Put the green beans in a pot and add water until it reaches the level of the beans, then place the pot on the stove and cook until the beans are soft.

Add lotus seeds to another pot and add water, making sure to add a little more water for the lotus seeds, and also boil this mixture on the stove.

When the pot with green beans and lotus seeds is boiling, reduce the heat and continue to cook until the green beans and lotus seeds are soft. Make sure to skim off any foam if there is any.

Cook the green beans for about 10 – 15 minutes until they are done. At this point, when you see the green beans are just cooked, turn off the heat and drain any excess water.

After draining all the water, let the green beans sit in the pot for another 5 minutes to ensure they are fully cooked.

For the lotus seeds, do the same as for the green beans.

Cooking the dessert

For the tapioca starch, you add 2 tablespoons of water and stir well until completely dissolved.

Next, you pour about 800ml of water into a pot, bring it to a boil, and then add 200g of granulated sugar and cook until the sugar dissolves.

Once the sugar has completely dissolved, you add the prepared tapioca starch water and stir until it reaches your desired thickness. When the tapioca starch is fully cooked and the water becomes thick, you add the cooked mung beans and stir well.

Then, add all the lotus seeds and stir continuously until it boils again. When the dessert pot has boiled again, you turn off the heat and add 2 drops of vanilla essence, stirring well.

Completion

Wait until the dessert cools, then serve it in bowls, pour coconut milk on top, and sprinkle some dried coconut over it to enjoy.

Final Product

The dessert, when cooled, has a thick consistency, with the green beans and lotus seeds cooked soft and not mushy.

When eaten, the dessert has a mild sweetness, fragrant with the scent of vanilla and the characteristic aroma of green beans and lotus seeds, along with the creamy taste of coconut milk and the crunchiness of shredded coconut, which is very enjoyable to chew.

All the flavors blend together to create a delicious and highly nutritious dessert.

Prepare the main ingredients

After purchasing, wash the green beans thoroughly. Then soak them in water for 5 – 6 hours to soften the beans.

Fresh lotus seeds should be washed, then boiled to remove some of the sap and reduce the bitterness. Boil until the water is boiling, then remove the lotus seeds and rinse with clean water. This will help the lotus seeds to be white, delicious, and not fall apart.

Soak the red apples in warm water for 10 – 15 minutes, then remove and drain. For chia seeds, soak them in cold water for 15 minutes, occasionally stirring gently to ensure even swelling.

Sauté green beans and lotus seeds with sugar, simmer until soft

You add the prepared lotus seeds and green beans into the pot, add 3 tablespoons of white sugar. Start sautéing for 5 minutes over medium heat, until the sugar is completely dissolved.

Next, add 1.5 liters of water, wait about 5 – 10 minutes for the water to boil. Then, actively skim off the foam so that the sweet soup remains clear and does not become cloudy.

Next, add 200g of palm sugar for a mild sweetness and an appealing color. Then continue to simmer over medium heat for 15 – 20 minutes.

Cook the dessert

After simmering the mung beans and lotus seeds, add red apples and pandan leaves and continue to cook for another 10 minutes until the ingredients are soft. Next, add the chia seeds, stirring well for 2 minutes.

Complete

Finally, mix 60ml of water with 1 tablespoon of tapioca starch, whisking continuously until the starch is completely dissolved. Then, slowly pour the tapioca mixture into the pot of dessert, stirring well to thicken the dessert, cover, and cook for an additional minute.

Final product

After the dessert is cooked, scoop it into a bowl or a cup. First, scoop out the lotus seeds and mung beans, then add the red apples, and garnish with a little shredded coconut to make the dish more visually appealing.

The mung bean and lotus seed dessert with red apples and chia seeds has a very beautiful color, an enticing aroma, and a pleasantly sweet taste. The dessert can be eaten hot or allowed to cool and served with ice, which also provides a wonderful flavor.