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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Mung Bean Taro Dessert For 4 people
Taro 400 gr Mung beans 200 gr (with skin) Fresh milk 250 ml (unsweetened) Tapioca flour 70 gr Coconut milk 300 ml Sugar 200 gr Salt a little
How to choose fresh ingredients
How to choose fresh taro
- You should choose large taro roots, with the skin marked by horizontal lines. The flesh of the taro should be white, light yellow, or light purple.
- The more eyes the taro has, the more starch it contains, and the tastier the taro will be.
- You should not buy taro with few or no eyes, or with very smooth skin as they are not tasty and may be fibrous.
How to choose good mung beans
- You should choose beans that are of medium and uniform size, not too large; when squeezed, the beans should feel firm, not soft or easily broken.
- Avoid selecting beans with unusual colors, signs of mold or pests, and those that have a strange smell when sniffed.
- Pay close attention to the packaging and expiration date to ensure you are buying good mung beans.
- You can buy unpeeled mung beans at markets, supermarkets, or reputable food stores.
How to make Mung Bean Taro Pudding
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Wash and soak mung beans
Wash the mung beans with cold water 3 times to remove all impurities. Then soak the mung beans for at least 4 hours or overnight to let them swell and soften.
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Prepare the taro
To prevent taro sap from sticking to your hands and causing itchiness, dissolve about 2 teaspoons of salt in 1 liter of water and then add the taro into the pot. Place it on the stove over high heat until the water starts to boil, then pour the taro into a colander, rinse with cold water to cool it down, and peel it.
After that, cut the taro into small square pieces.
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Cook Taro
Place a pot on the stove, then add the taro.
Next, add 250ml of fresh milk, 100gr of sugar, then bring to a boil and cook until the taro is just tender.
Be careful not to overcook it, reduce the heat while cooking, and stir continuously.
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Mix Tapioca Flour and Cook Green Beans
Add 70gr of tapioca flour to a bowl, dissolve it with 100ml of cold water, and stir well.
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Cooking Taro Pudding with Mung Beans
Now, add 1 liter of boiling water into the pot, then pour in the tapioca starch mixture while stirring continuously.
After soaking, rinse the mung beans to remove the old water, then wash them with cold water again and drain.
Add the mung beans into the pot with the tapioca starch and cook for 20 – 30 minutes. Once the mung beans are cooked, add 100g of sugar and then add the previously boiled taro into the pot to bring it to a boil. At the same time, skim off the foam to clarify the water.
Finally, add 300ml of coconut milk, stir well, and adjust the sugar to suit your family’s taste.
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Final Product
Thus, the taro mung bean pudding is complete. The fragrant aroma of the pudding carries the nutty flavor of taro and mung beans, along with the richness of coconut milk, making this dessert thick, smooth, and incredibly delicious.
See more
The delicious flavor and the sweet, rich taste of taro green bean dessert will not disappoint you. I hope with the guide just now you will successfully make it to enjoy with your family.
*Refer to images and recipes from the YouTube channel Tram Nguyen
