A popular local sweet mung bean dessert which can be enjoyed with or without the dough fritter or 油条. And it is easy to prepare with simple ingredients 😋
Servings: about 2 to 4 persons
Ingredients60g split mung beans
2 blades pandan leaves
60g honey rock sugar/rock sugar
16g potato starch
Directions1. Rinse split mung beans for about 5 to 6 times, or till the water runs clear. Let the beans soak for about 3 hours, changing water about once or twice.
End of 3-hour soaking.
2. Cut a series of openings on a sheet of parchment paper.
Spread out the soaked beans over a steamer lined with the cut parchment paper.
Pour about 150g of water into the pot of a mini rice cooker, and place the steamer in.
Start the cooking process and a 15-minute countdown timer.
When the countdown timer rings, briefly stir the beans, close the lid and switch to keep warm mode for 5 minutes.
End of cooking, the beans should be soft and fluffy when being pressed. Set aside.
3. While steaming the beans, you can start to prepare the sweet soup. Boil 460g of water with pandan leaves. When the water starts to boil, add in the honey rock sugar.
4. Add 40g of water to the potato starch, and stir to mix.
When the honey rock sugar dissolved, remove the pandan leaves, and stir in the potato starch water from above.
Turn off the heat when the soup has thickened.
5. Stir in the steamed beans,
and the dessert is ready to be served 😋
You can either serve it plain,
or with dough fritter 油条. They are equally delicious 😋
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