The current weather is getting hotter than usual.
In order to cool down the temperature, I often try different types of cool beverages and desserts to cool off for my kids instead of pumping them with ice-creams or soda drinks.
Recently, I found out that besides boiling Mung Beans Soup, I could reused the soften mung beans for making puddings that my kids loved best. One of the best pudding in my household is Coconut Pudding with Mungo Beans.
Mung Beans Soup is simple to prepare.
Just bring to boil a pot of water with washed raw mung beans for 1-2 hours before adding rock sugar and screwpine leaves.
Most kids prefer to drink up the sweet flavored sweet instead of eating up the mushy mung beans. So, you can save up the remainder mung beans to make pudding desserts instead of discarding them into the bin.
ALternatively, if you prefer fresh mung beans, you can boil the mung beans on the day you plan for making the sweet dessert. Just repeat the same steps that I had mentioned above, except for adding the sugar and the screwpine leaves. Leave those out because you will be adding the sugar into the pudding later.
When you boil a pot of water with the raw mungo beans, it will take at least 1.5 hours for them to soften and starts splitting the shells out of the beans. Therefore, the pressure cooker comes in handy in this part. You will save both the gas and time by using the pressure cooker. It will save at least 50% of the cooking time and gas compare to the normal pot boiling process.
Alternatively, you could use the slow cooker to cook the mungo beans in advance. Either overnight or early in the morning.
Strain the mungo beans, mix a little honey to the mungo beans water and give your kids for a refreshing drink.
As for the beans,mash them with the back of a stainless stell fork. Then add them into the pudding mixture when boiling it. The pudding mixture should thickens as it boils, thus making the mungo beans bind well with it.
Remember to allow the pudding to cool off before chilling them in the fridge. I would prefer to use the baking tray to save up the space in the fridge.
Mung Bean Pudding with Coconut Milk
Ingredients:
Method:
Written by peachpurple
Photo taken by peachpurple
Article checked by plagium
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View Comments
This is similar to Coconut Buffy prepared in India. Instead of Mungo Beans, we add some dry fruits. We add some cocoa or Pista also. This dish resembles in all aspects the Coconut Buffy. If we add some Basin also the texture becomes very nice. This can be stored easily for 20 days in a container. Can we preserve the Coconut Pudding with Mungo beans for 2 weeks?This is looking great with smooth texture.