Mung Bean Sweet Dessert

Hello again,

Today I am not doing any feature write ups but rather I am sharing one Malaysian recipe with you guys. This recipe is an all time favourite especially in Malay house hold.
I didn't do the recipe in Malay as I know for certain that almost everybody knows how to prepare this simple yet delicious dessert.

What you need are :
1/2 cup of mung bean (soaked for a couple of hours)
2 cups of water
3 tbl spoon of brown sugar
1/2 cup of sugar (granulated sugar will do)
2 cups of coconut cream (most important)
1 pandan leaf (this leaf brings great aroma in cooking, good if you can find some)
a very small pinch of salt
1/2 cup of tapioca pearls soaked for about 1/2 hour. Drained before pouring.
(check availability at your nearest Asian store)

Tapioca pearls about to  be soaked

Let's begin:

Wash the mung beans. Pour the beans into a cooking pot together with 2 cups of water. Turn on the fire at a medium low. Close the lid and let it simmer for about 45 minutes.

The bean is now tender

Pick one or two grains and pinch with your fingers. If the grains split softly at your touch then its good to add other items. If  not, let it simmer again until it soften. Do not let the water dries up. Add (water) a little more if the beans were still not properly cooked.

Now that the bean has turned soft, check the water level. It should be about 1/2 inch above the beans.  (We don't want runny dessert)
Next, pour in the tapioca pearls and stir it with your ladle so that it will not clump together.
Wait until the pearls turned translucent. This tapioca pearl is to give a starchy texture to our dessert.

Now, you may add in the brown and granulated sugar together with shredded pandan leaf and salt.
Stir until the sugar dissolved and it started to bubble up.

At this point, pour in your coconut cream and stir again. Once you see the bubble forming up again, turn off the fire instantly.
If you let the fire on for longer than it should, the dessert will produce oil. Coconut milk produce oil very quickly.

The green leaf is pandan leaf

Your dessert is ready to be served. The aroma of this dessert alone will fill up your home and will make your mouth water.

Note : If you can't find coconut milk, substitute it with evaporated milk.
          Pandan leaf is not a necessity. It only enhance the aroma.
          Leave out tapioca pearls if you can't find one.

* See how easy it is to prepare this dessert?
And full of nutritional value.
1) Mung beans are low in cholesterol.
2) Mung Bean contain protease inhibitors which means it slows down the replication of certain cancer cell including those found in breast cancer. It is also known to block and prevent the formation of tumour cells.
3) Mung beans are high in protein

Give it a try. It is as easy as frying an egg.

Rose
9th.Nov '13