Mung bean sweet soup is always a common dessert of Vietnamese people. Mung bean sweet soup is also a traditional food in many regions, people vary this dish to suit their taste and make it special, but it still keeps the original taste of mung beans.
Depending on your favor, people combine different ingredients such as seaweed, aloe vera, and sweet-potato flour when cooking, it is really tasty. With the following simple recipe, you can enjoy a mung bean sweet soup glass with coconut milk after cooking 30 minutes.
Ingredients for Mung bean sweet soup
- 100 gr peeled mung beans
- 80 gr tapioca starch
- 100gr sugar
- 1/3 tsp of salt
- A little vani
- Coconut milk
- 1 liter of water
Steps for making Mung bean sweet soup
Wash mung beans, soak them in water for 2-3 hours until they rise well, then wash them again, drain and add salt, mix well.
Steam the beans until they become tender. Add tapioca starch and cold water, mix well until they combine together.
Pour water into a pot and boil it, add sugar and stir well to dissolve it.
Turn on the low heat, pour the bowl of mixture of tapioca starch slowly into the pot and stir at the same time so that the flour gets lumpy.
Boil the sweet soup again, add the steamed beans and mix gently so that the mixture blend together, turn off the cooker and add vani, mix well.
Step 5: Cook coconut milk
Pour coconut milk into a pot, add a tsp of sugar, 1 spoon of tapioca, turn on the cooker, mix well until the coconut milk boils, turn off the cooker and let it cool.
Ladle mung bean sweet soup into a glass or a bowl, spread coconut milk depending on your taste and enjoy it.