Chinese Green Mung Bean Dessert with Tapioca Recipe
I Love Green Mung Bean
One of the classic desserts my mom always made for me growing up was a green mung bean dessert with tapioca pearls. In doing a recent re-organization of my kitchen, I found a bag of mung beans and pearls and the night before we had just made some coconut rice and had some leftover coconut cream so this was perfect, pretty much everything I need to make the dessert right at my fingertips, so I figured, why not!
- 1 bag of green mung beans (14 oz)
- 1 half bag of tapioca strands
- 5 tablespoons of tapioca pearls
- 1.5 cups of brown sugar
- 10 cups of water
- 4 pandan leaves, rinsed and tied together
- 1 cup of coconut cream
- Wash and soak whole bag of green mung beans (I soaked them for about an hour and clean/drained them until the water was fairly clear)
- Combine water, mung beans, brown sugar and pandan leaves in a large pot
- Bring to a boil
- After boiling, simmer on low for at least 40 minutes or until mung beans split open
- Stir to prevent beans from sticking to the bottom of the pot
- Add sago pearls and coconut cream
- Cook until sago pearls become translucent
- Optional: Add water if the dessert is too thick
- Prior to serving, taste to ensure it is at your preferred sweetness. If not sweet enough, add more sugar and let it cook a bit more until incorporated.
I prefer to eat the dessert warm but you do have the option to eat it cold as well. A classic Chinese dessert that always reminds me of home. Hope you enjoy it as much as I do!
- You could add taro too!
Which restaurant desserts do you wish you could make at home?