2 Simple Ways to Cook Fragrant and Chewy White Bean and Taro Dessert, Sweet and Nutty

Prepare the ingredients

Purchase white beans, remove any bad beans, and soak them in water for about 4 – 6 hours.

Rinse the glutinous rice about 2 – 3 times to clean it, then soak it for about 20 minutes to soften the grains but not too mushy.

Boil the taro until cooked, peel off the outer skin, and then cut it into small square pieces.

Cook soft beans, cook sticky rice until tender

Add white beans and filtered water into the pot, boil over high heat until the water boils, then reduce to low heat and cook for about 30 minutes until the beans swell.

Next, add 1 tablespoon of baking soda to the pot of beans, stir well and cook for another 15 minutes until the beans are just soft, then turn off the heat.

Then drain the boiling water, rinse the beans with cold water, and let them drain, discarding the bean skins.

Place another pot on the stove, then add the soaked sticky rice and 1 liter of filtered water, stir well and cook for about 30 – 40 minutes over medium heat until the sticky rice is fully cooked.

Cooking the dessert

When the sticky rice is cooked, add 300ml of coconut milk, stir well until the water boils again, then add the cooked soft mung beans and mix well.

Next, add the small diced taro, mix well, then add another 300ml of coconut milk and 4 tablespoons of sugar, stir until the dessert boils, adjust the sweetness to your taste, then turn off the heat.

Final product

The white mung bean dessert with taro and coconut milk is completed, exuding a fragrant aroma that greatly stimulates the taste buds.

When eating, you will feel the soft cooked mung beans, the creamy taste combined with the delicious sticky rice grains, the fragrant and creamy taro blending with the rich coconut milk, a gentle sweetness that does not create a feeling of being overly full, which will surely make your whole family fall in love!

Prepare the white beans

After purchasing the white beans, discard any broken or spoiled beans, then place them into a bowl, add water to cover the beans, and soak for 2 – 3 hours until soft.

Once the beans are soft, remove the skins, rinse them clean, and place them in a basket to drain.

Put the soaked white beans into a pot, add enough water to cover the beans, and place it on the stove to simmer for about 20 – 25 minutes over medium heat. During the cooking process, if you notice the water level is low and the beans are not soft yet, add a little more water to prevent burning!

Prepare taro

With taro, first we will use a knife to peel off the skin and any damaged or dark spots, then cut it into bite-sized pieces.

Next, soak the taro in diluted salt water for about 15 minutes, then rinse the taro 2 – 3 times with water to clean off the sap.

Drain the taro in a colander, while preparing a steamer. Place the cut taro into the steamer for about 10 – 15 minutes until the taro is soft. If you don’t have a steamer, you can also boil the taro until it is cooked!

Cook the white bean mixture with taro

First, use grated coconut to prepare about 200ml of warm water, then use a spoon to stir well. Next, place the grated coconut mixture and warm water into a piece of dry cloth and squeeze to extract the coconut milk.

Add the coconut milk into a pot, place it on the stove, and turn on medium heat. Next, add 50gr of tapioca starch into the pot and use a ladle to stir until the starch is completely dissolved.

Finally, add the white beans, taro, and 100gr of sugar into the pot, lower the heat, and stir continuously so that the sugar is evenly absorbed by the ingredients. Depending on your taste, you can adjust the amount of sugar accordingly!

Cook for about another 5 minutes until the mixture boils again, then add vanilla to enhance the aroma, then turn off the heat.

Final Product

Scoop the white bean and taro dessert into a bowl. If you like, you can sprinkle some roasted sesame or roasted peanuts on top for extra flavor, and then it’s ready to enjoy.

The dessert has a mild sweetness, a light creaminess, the taro is sticky and fragrant, while the white beans are both aromatic and rich. On a cool day, having a warm bowl of dessert like this is simply wonderful.