Chinese Green Mung Bean Dessert with Tapioca Recipe

by Dec 24, 2014

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 reorganization 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
    • tied together
  • 1 cup of coconut cream


Uncooked Tapioca Balls and Tied Up Pandan Leaves for Mung Bean Recipe

  • 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)

Tied Up Pandan Leaves Soaking with Mung Bean Recipe

  • 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

Close Up of Spoon of Boiled Mung Bean Over Pot of Cooking Mung Bean Recipe

  • Stir to prevent beans from sticking to the bottom of the pot

Mung Bean with Uncooked Tapioca Boba Balls Recipe

  • Add sago pearls and coconut cream
  • Cook until sago pearls become translucent

Simmer Pot of Mung Bean and Tapioca Balls Recipe

  • 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.
    • 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!

F8T Tip You could add taro too!


Which restaurant desserts do you wish you could make at home?

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