Sweet Mung Bean & Taro Dessert
I think my mom, my grandma or somebody along the family tree created this sweet treat. I use to enjoy these sweet mung bean dessert soup all year round. Back then, I like it cold. With the weather blues still surfing at my end, I will eat this warm. I'll pull out an all-week treat to serve my sweet tooth. Mom would make this with red beans, green beans, walnuts, peanuts, OR black sesame seeds. Often times, she would get creative with taro, yams OR any other high fiber source of dessert soups. This mung bean dessert recipe is a pure sweet sensation. Don't worry about bloating afterwards. Unlike kidney beans or some sorts, mung beans are relatively easy to digest :)So, after reading OC Food Blog's review on those sinful eats, those Vietnamese/ Saigon sweet desserts came knocking on my not-so-subconscious-mind. I've decided to get my brand new Rival crockpot to use, count every mung bean I can find in my refrigerator and slow cooked some sweet mung bean dessert. To start out a good mung bean dessert recipe, I did not neglect my favorite sort of yammy craving - "taro", hmmm-so-yummy ! :) My last favorite ingredient to make this complete, mini tapioca pearls. This petite little things are almost translucent and bit doughy, reminds me of those green doughy floured strips in one of the many desserts Wandering Chopsticks manage to terrorised. I like it that way. I've also substitute regular sugar with rock sugar as this would deliver a smooth, creamy appeal to the dessert. Just like how you adore the scent of vanilla bean when baking, I like the scent of the screwpine leaf & loves how a couple of leaves does wonders to the flavor of this mung bean dessert recipe.
A quick snap this Monday morning, I creamed in a bowl OR two before I head out to a cheery, winter day ?:)
Ingredients :
1/2 a taro ( cut into small cubes )
1 can coconut milk
16 oz yellow mung beans
10 oz mini tapioca pearls
2 big pc. Rock sugar ( You can use tiny crystallised sugar for easy dissolve. )
2 pc. screwpine leaf
2 Qts water ( OR any amount that will cover the beans and taro in the crockpot )
Method :
1) Place the taro cubes, washed yellow mung beans, rock sugar, and water in the crockpot. Cook on high for a minimum 4 hours.
2) Add the coconut milk, mini tapioca pearls and cook for an additional 1 hour and then switch from cook to warm.
Labels: Condiments, Desserts, mung bean, Slow Cooking, Soups, taro
Posted by Melting Wok
Del.icio.us
Stumble Upon
Furl
Google
Digg It
12 Comments:
Hey Melting Wok,
I'm flattered my food review got your cravings going. :)
Great combination!! Looks so good!
Very nice! We do ours (Filipino) a bit differently -- we toast the mung beans first so the flavor is intensified, then cook it very similarly to the way you do yours. Yum. Now I'm craving some!
hey, the yellow mung beans look like sweet corn.
and the whole dessert is so bo-bo-cha-cha....;p
are the mung beans fresh? have you ever used dry mung beans?
Looks really good !!! We are not used to eat such thing as sweet dessert. We use chocolate, cream and things like that but I will try this one !
Cheers
Claude
If I just want the taro dessert ("oar ni" in Teochew) can I use this same recipe - without the mung beans and tapioca pearls?
I dunno what is screwpine leaf. Can I use pandan leaf instead?
If I just want to make the taro dessert, can I use the same recipe without the mung beans and tapioca pearls?
I dunno what is screwpine leaf. Can I substitute with Pandan Leaf?
sim, if you want to make sticky "oar ni", all you need to do is cook the whole taro in boiling water until 2/3 done, remove & mash them like mash potatoes. Dissolves rock sugar / crystallised sugar in water. Mix that in with the mashed taros & continue steaming until becomes sticky & smooth in texture. However, in making the soupy taro dessert, you can omit the mung beans & just add a bunch of japanese purple yams, & other sweet yams, if your like OR just the taros itself. That would intensify the taro dessert. You don't have to use screwpine leaf aka pandan leaf. Perhaps, you can try using pandan leaf extract OR none of the above. I like how the pandan flavor intensifies the coconut milk used.
Claude, oohh, would luv to see some chocolate pudding mousse sort of dessert from you soon ? *wink*
Budding, Hi there ! & yes, I actually use dried split mung beans. I did not soak them for hours as our moms would do, I just washed them & dump everything altogether in the crockpot instead.
Tiger, it is like cream of corn, actually tasted like cream of wheat I luv the mung beans flavor, so, I put lots. Actually, the beans over empowers the taro taste, so, don't expect bo-bo-cha-cha flavor from this. Oh, I made bo2cha2 for a Thx Giving party, all sapu'd up hehe
Stef, thx for dropping in, really appreciate it. How do you toast the mung beans ? Can I just pan fry them on the wok at smoking point ? OR just bake them, & then grind them in blender ? TIA :) Btw, I luv
those Filipino's Cassava dessert. Any chance, you can post that recipe on your site ? *grins*
Asha, thx ! :) I wander if I could use chana dal in replace of mung beans ?
Wandering Chopsticks, thx for dropping in, & YES, can't wait for your next gluttonese post in OC Food Blog :)
we toast the mung beans in a dry skillet, then pound them a bit just to crack them.
which cassava dessert is that? the one with a milky topping similar to creme brulee? let me know if that's it, i'll make sure to feature it one of these days.
stef, thx for the tip. Oh, the cassava dessert I like is the one hmm..steamed & then baked, with a light crust on the top, not like the creme brulee or any cake though.. argh, I forgot the name :(
i *think* i know what you mean. i'll let you know when i post it! i'm cooking your taro dessert right now -- for breakfast! turning on *my* rival crockpot right now.... i'm quite excited to wake up in the morning to this sweetness.... will let you know how it turns out!
Post a Comment
Links to this post:
Create a Link
<< Home