Bouncing Mung Bean Pudding Food
MUNG BEAN PUDDING
This dessert recipe is popular in Thailand and was introduced to me by my Thai exchange students. You can sometimes find it in the deli section of large Asian markets in the US. The recipe below came from Importfood.com,, a great site for Thai recipes, ingredients and cookware. This dish is very easy to make and very sweet.
Provided by Cacoking
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Soak peeled split moong (mung) beans in warm water for 3 hours or more. Rinse, then steam over boiling water for 20-30 minutes or until done.
- Mix 3 3/4 cups water with the sugar, and stir over medium heat in a saucepan. Heat and stir until sugar dissolves. Leave the heat on.
- In a separate bowl, quickly mix tapioca starch with 1/4 cup of water, and stir until dissolves. Add this to the sugar syrup. Stir until the liquid gets clear and thick (a few minutes).
- Add the steamed mungbeans to this mixture, and gently stir to mix.
- In a small saucepan, mix coconut cream and salt, stir until dissolved. Cook over low heat until it starts to boil. Remove from heat. This is your topping.
- Place the mungbean pudding into a small bowl, and top with a tablespoon of coconut cream.
Nutrition Facts : Calories 143.6, Fat 6.6, SaturatedFat 5.8, Sodium 166.2, Carbohydrate 21.8, Fiber 0.8, Sugar 21, Protein 1
BOUNCING MUNG BEAN PUDDING
Mung bean pudding are light and refreshing making them wonderful summer desserts. The bounciness texture comes from konnyaku powder which is a natural extract from yam plant. This pudding are served delicious chilled. Mung beans, also known as green beans in Chinese. They can be used whole, split, or hulled. Whole beans are usually boiled. Split and hulled mung beans are grained into powders of light yellow in colour. Mung bean starch is extracted to make transparent cellophane noodles, also known as bean threads or glass noodles.
Provided by ongwienkai1980
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a thick pot, bring mung bean soup to 80℃ then turn fire to simmering.
- Stirring with wooden spatula, gradually pour down premix of sugar and konnyaku powder.
- Keep stirring, bit by bit pour down liquid mixture of green bean flour and water.
- Keep stirring and bring it to broil.
- Cold down in mould immediately.
Nutrition Facts : Calories 1.5, Sodium 2.6, Carbohydrate 0.4, Sugar 0.4
CANNELLINI BEAN PUDDING
Make and share this Cannellini Bean Pudding recipe from Food.com.
Provided by dmdonig
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine all ingredients in a blender or food processor.
- Grease a pie tin or baking pan.
- Pour ingredients into pan.
- Bake for 30 minutes or until brown.
Nutrition Facts : Calories 110.8, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.8, Sodium 491.6, Carbohydrate 18.8, Fiber 4.7, Sugar 5.1, Protein 7.9
LIGHT VANILLA BEAN PUDDING
Make and share this Light Vanilla Bean Pudding recipe from Food.com.
Provided by annh53182
Categories Dessert
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place a fine mesh sieve over a medium bowl; set aside.
- In a meadium saucepan (off heat), whisk together sugar, cornstarch, egg yolks, and salt. Gradually whisk in milk ( 1 Tablespoon at a time to start) until smooth. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife: add seeds and pod to milk mixture.
- Cook over medium-high whisking occasionally, until the first bubbles appear on surface: continue to cook, whisking constantly, for 1 minute more. Pour pudding through prepared sieve into bowl; discard solids.
- Place plastic wrap directly on entire surface of pudding to keep skin from forming. Refrigerate until cold, at least 2 hours and up to 3 days. To serve, whisk just until smooth, and spoon into individual serving dishes.
Nutrition Facts : Calories 209.3, Fat 4, SaturatedFat 2, Cholesterol 114, Sodium 230.9, Carbohydrate 35.8, Fiber 0.1, Sugar 26.2, Protein 7.5
MUNG BEAN PUDDING (VIETNAMESE CHE KHO)
My mom doesn't make this dish unless it's Lunar New Year. But we can buy it in corner stores in Hanoi all year round. Prep time doesn't include overnight soaking.
Provided by Nolita_Food
Categories Dessert
Time 2h45m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Soak mung bean overnight, pick out all bad beans.
- Remove shell/skin of the rest, let dry.
- Dry toast sesame in a hot shallow pan.
- Let cool.
- Boil mung beans in a pot until tender, about 50 minutes to 1 hour.
- Strain off water and process them into paste (using mortar, food processor).
- Add sugar, mix thoroughly and leave for 1 hour.
- Pour mixture into a large surface pan or pot and cook over low heat, stir constantly until it becomes a thick paste (thicker than mashed potatoes).
- Mix in vanilla.
- Spoon the pudding onto 6 small plates, press them down firmly.
- Sprinkle sesame seeds on top.
- Best served with green tea.
Nutrition Facts : Calories 311.3, Fat 1.2, SaturatedFat 0.1, Sodium 16.4, Carbohydrate 66.6, Fiber 7.8, Sugar 41.7, Protein 10.7
SPROUTED MUNG BEAN SALAD
From the show The Best of Food Trends, this recipe is courtesy of Sophia Wakefield, Harvest Bakery and Cafe, Jackson Hole, WY. A delish way to eat mung beans! And healthy too!
Provided by Sharon123
Categories Beans
Time 10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Toss all of the ingredients together in a large serving bowl.
- Serve immediately.
Nutrition Facts : Calories 811.6, Fat 14.4, SaturatedFat 1.8, Sodium 349.2, Carbohydrate 124, Fiber 38.3, Sugar 0.5, Protein 53
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