Chinese Mung Bean Recipe: Yummy Mung Bean Pudding!
Mung bean is commonly used in savory dishes. But what I have today is gonna blow your mind! This is a Chinese mung bean recipe that is sweet instead of savory. You will love this mung bean pudding on hot summer days.
The recipe is pretty simple but you need some preparation for it. Mung bean needs to be soaked for several hours to make it soft. Then, it is cooked with milk and jelly powder. Let’s get into the detailed recipe and show you how to make this delicious dessert.
Table of Contents
Chinese Mung Bean Recipe Overview
Find the preparation time, cooking time, serving size, and other essential information about this recipe below.
| Course: Dessert | Cuisine: Chinese | Difficulty: Easy | ||
| Total Time: 10 hours 30 minutes | ||||
| Serving | Preparation Time | Cooking Time | Calories | |
| 6 persons | 10 hours | 30 minutes | 240 kcal | |
Ingredients Needed for the Recipe
This easy dessert can be made with only a few ingredients. Here is the list of essential ingredients.
- Mung Bean: 100g
- Rock Sugar: 2 tsp
- Milk: 250ml of whole milk
- Jelly Powder: 30g
The ingredients list is small but you need some patience as well.
Chinese Mung Bean Recipe: Step-By-Step Instructions
I follow these steps to make this mung bean pudding. Don’t miss any of the steps if you want to make the perfect pudding.
You Can Also Try Japanese Katsu Don Recipe
Step 1: Soak the Mung Beans
Take 100g of mung bean in a bowl and fill two-thirds of the bowl with water. The beans should be soaked for overnight or at least eight hours.
Step 2: Cook the Soaked Beans
After eight hours, discard the water. Put the soaked beans in a pot and add 1 liter of fresh water. Cook the mung beans until they are soft or the bean soup is reduced to about 250 ml. Strain the soup and set the beans aside.
You Can Also Try Chinese Sponge Cake Recipe
Step 3: Boil the Bean Soup with Milk
Take 250ml of mung bean soup in a pot and place it over high heat. Add 250ml of whole milk to the pot and mix well. Also, add 30g of jelly powder. Then, boil the liquid for about 5-10 minutes.
Step 4: Assemble the Pudding
Spread the cooked mung beans in a rectangular baking dish. Pour the boiled liquid over the mung beans and stir the beans a bit. Let the liquid cool down completely. Before serving the pudding, you should chill it in the refrigerator for one hour. Now you can cut the pudding into cubes and enjoy.
Nutrition Facts of the Recipe
This mung bean pudding is high in calories. Each serving of this pudding has 240 calories. So, you should be careful about eating this dessert. However, it also has the following nutrients.
- Total Carbohydrates: 40g
- Protein: 1g
- Total Fat: 9g
- Saturated Fat: 6g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 1g
- Total Dietary Fiber: 1g
- Total Sugar: 30g
- Cholesterol: 0mg
- Sodium: 270mg
- Potassium: 120mg
- Calcium: 30mg
- Iron: 1.3mg
- Vitamin A: 60IU
- Vitamin C: 6mg
Do’s and Don’ts of the Recipe
It’s difficult to mess up this recipe. Still, knowing these expert tips may be helpful.
Do’s
- Wash the soaked mung beans before cooking them. It will make the bean soup much clearer and help you maintain the color of the pudding.
- You can use a bit of milk powder to give the pudding a creamier flavor. But this is optional.
Don’ts
- Don’t use salt while cooking the beans or boiling the liquid. This recipe doesn’t require any salt.
- Don’t mix the jelly powder in boiling liquid. Instead, mix it when the liquid is warm and then boil the liquid.
Chinese Mung Bean Recipe
Ingredients
Method
- Take 100g of mung bean in a bowl and fill two-thirds of the bowl with water. The beans should be soaked for overnight or at least eight hours.
- After eight hours, discard the water. Put the soaked beans in a pot and add 1 liter of fresh water. Cook the mung beans until they are soft or the bean soup is reduced to about 250 ml. Strain the soup and set the beans aside.
- Take 250ml of mung bean soup in a pot and place it over high heat. Add 250ml of whole milk to the pot and mix well. Also, add 30g of jelly powder. Then, boil the liquid for about 5-10 minutes.
- Spread the cooked mung beans in a rectangular baking dish. Pour the boiled liquid over the mung beans and stir the beans a bit. Let the liquid cool down completely. Before serving the pudding, you should chill it in the refrigerator for one hour. Now you can cut the pudding into cubes and enjoy.
FAQs
If you have questions about this recipe, I recommend checking the following answers.
Do I need to blend the cooked mung beans for this recipe?
No, you don’t have to blend the mung beans after cooking them. You can simply strain them and mix the pudding liquid with the beans directly. The whole beans will be visible in the pudding.
Can I use any aromatics to enhance the flavor of this mung bean recipe?
You can use a bit of cardamom powder to make the pudding more fragrant. But I don’t recommend it because the cardamom powder eliminates the original flavor of the pudding.
Is it a must to keep the pudding in the refrigerator before serving it?
Yes. Keeping the pudding in the refrigerator ensures the pudding is set properly. This way, you can cut the pudding smoothly without breaking it. Chilled pudding also tastes better.
Can I make this recipe with other types of beans?
Not all beans will taste great in a milk pudding. As mung bean has a less intense flavor than many other beans, this is more suitable for making this milk pudding.
Conclusion
If you are bored of eating your regular desserts or milk puddings, this recipe is surely gonna excite you. This Chinese mung bean recipe is a milk pudding made with soaked and cooked mung beans and bean soup. The jelly powder thickens the bean soup and milk mixture and turns it into a solid.
Try this recipe at home to wow everyone with this unique dessert. You can adjust the sweetness based on your preference. Let me know if you have any improvement ideas for this mung bean pudding recipe.
