Sweet Mung Bean Dessert with Condensed Milk

Name: Sweet Mung Bean Dessert with Condensed Milk
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 3 tablespoons plain condensed milk; 400 grams mung beans (peeled); 4 1/4 cups water (about 1000 milliliters); 3 tablespoons granulated sugar; 1 tablespoon brown sugar; 3 tablespoons potato starch; 4 tablespoons water

凱茜媽咪の廚房 @Kathy_kitchen

Mung bean dessert, also known as mung bean 'suan', doesn't actually contain garlic—the name comes from the peeled mung beans, which look like garlic cloves. Steamed mung beans can be used in a variety of sweet treats. You can make a thickened sweet soup and mix in the mung beans—enjoy it on its own or sprinkle with peanut powder. Drizzle with plain condensed milk for a rich, creamy, and lightly sweet dessert that's delicious served hot or cold.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

30 minutes

Serves 4 servings

3 tablespoonsplain condensed milk
400 gramsmung beans (peeled)
4 1/4 cupswater (about 1000 milliliters)
3 tablespoonsgranulated sugar
1 tablespoonbrown sugar
3 tablespoonspotato starch
4 tablespoonswater

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Steps

30 minutes

1

Prepare all the ingredients.
2

Rinse the mung beans thoroughly and remove any remaining skins or color.
3

Soak the mung beans in clean water for 2 hours.
4

After soaking for 2 hours, the mung beans will be plump. Drain and discard the soaking water.
5

Add 2 cups of water to the outer pot of a rice cooker. Line a steamer basket with parchment paper or a steaming cloth, then spread the mung beans evenly on top.
6

Fold any excess steaming cloth over the mung beans.
7

Start the rice cooker to steam the mung beans for about 20 minutes. When the switch pops up, leave the lid closed and let it sit for another 10 minutes.
8

The steamed mung beans are ready.
9

Use chopsticks to gently separate the mung beans. Test doneness by pressing a bean with your finger—it should flatten and turn powdery when fully cooked.
10

Let the cooked mung beans cool. Use a rice paddle to fluff and help them cool faster.
11

To make the sugar syrup: Bring 4 1/4 cups water (about 1000 milliliters) to a boil in a pot.
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Add the granulated sugar and brown sugar, stirring until dissolved to make a syrup (this amount serves 4).
13

Mix the potato starch with 4 tablespoons water to make a slurry.
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Pour the starch slurry into the boiling syrup, stirring constantly. Cook until the syrup thickens and becomes glossy.
15

Slowly add 2 large spoonfuls of mung beans to the thickened syrup, stirring to prevent sticking. Bring to a boil, then the dessert is ready.
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The finished mung bean dessert.
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Drizzle plain condensed milk over the mung bean dessert for a delicious treat.
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Great for gatherings, as a late-night snack, or as an after-school treat for kids.
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This creamy, smooth mung bean dessert with condensed milk is irresistible. It's delicious served hot or cold.
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[Tips]
* Sprinkle with peanut powder and mix for extra flavor.
* For a shaved ice version, pour hot mung bean dessert over shaved ice and top with condensed milk for a creamy, smooth treat.
* For direct rice cooker cooking: Add 1 cup water to the outer pot, and enough water in the inner pot to cover the mung beans by about a finger's width. Start the rice cooker. When the beans flatten and turn powdery when pressed, they're done.
* Adjust the sweetness of the syrup to your taste.
* You can adjust the thickness of the syrup by changing the amount of potato starch slurry.