A Simple, Yet Delicious Black Bean Jelly Treat: An Easy, Creamy, and Refreshing Dessert

Unveiling the Secrets of Mung Bean Jelly: A Delectable Culinary Adventure for Palate and Mind

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57

Preparation
60 minutes
Cooking
30 minutes
Serves
3-4 people

Black jelly or grass jelly mung bean cake is a delicious dessert. The jelly is chewy and fragrant, and goes perfectly with the creamy mung bean filling and the luscious coconut milk. If you want to know how to make this delectable treat, read on!

1Ingredients for Black Jelly Mung Bean Cake

Ingredients for Black Jelly Mung Bean Cake

2How to Make Black Jelly Mung Bean Cake

Step 1 Prepare the Mung Bean Filling

After shelling the mung beans, rinse them with clean water. Place the beans in a pot and add 400ml of water. Cook over medium heat until the beans are soft and fully cooked. Stir occasionally to prevent sticking.
Once the beans are cooked, turn off the heat and let them sit, covered, for about 15 minutes. Then, transfer the beans to a blender and blend until smooth. Pour the blended beans into a non-stick pan and add 50g sugar, 15g cooking oil, and 40g coconut milk. Cook over medium heat until the mixture thickens.
Rinse the grated coconut with hot water and squeeze out the excess liquid. Add the coconut to the pan and mix well. Continue cooking until the desired sticky and smooth consistency is achieved. Turn off the heat, cover, and let the filling cool completely.

Preparing the Mung Bean Filling

Step 2 Make the Black Jelly

In a bowl, combine 50g grass jelly powder, 3g agar-agar powder, 10g sugar, and 200ml water. Stir well. Then, add 800ml water and stir again. Let the mixture rest for about 30-60 minutes.
After that, place the bowl on the stove and cook over medium heat. Keep stirring until the mixture thickens. Reduce the heat to low and keep the jelly warm while you work on the next step.

Making the Black Jelly

Step 3 Molding

Roll the mung bean filling into balls of about 25g each and flatten them. Scoop some of the warm jelly mixture into the molds, filling about a quarter of the way. Wait for the jelly to slightly set, then place the flattened mung bean filling in the center and cover with more jelly until the molds are full.

Molding the Dessert

Step 4 Final Product

Once all the molds are filled, let the jelly cool down. Then, place the molds in the refrigerator for about 4-5 hours before serving.

Final Product

3Serving

Remove the jelly from the molds and arrange them on a plate. The black grass jelly has a chewy texture and a distinctive fragrance, and it’s deliciously cool. The mung bean filling inside is creamy and slightly sweet, with a soft and smooth consistency. The grated coconut adds a nice crunch and a touch of sweetness.

Serving Suggestion

Source: Sukie’s Kitchen
Now you know how to make this delicious black jelly mung bean cake at home. So, why wait? Impress your family and friends with this delightful dessert!
Frequently asked questions

A delicious dessert with a unique combination of textures and flavors. It consists of a chewy and fragrant black jelly, a creamy mung bean filling, and the richness of coconut milk.

You will need mung beans (shelled), sugar, cooking oil, coconut milk, salt, grated coconut, grass jelly powder, agar-agar powder, and water.

First, cook the shelled mung beans with water over medium heat until soft. Then, blend the cooked beans until smooth and cook this mixture with sugar, oil, and coconut milk until thickened. Finally, add the rinsed and squeezed grated coconut, stirring until you achieve a sticky and smooth consistency.

Mix grass jelly powder, agar-agar powder, sugar, and water in a bowl. Let it rest for 30-60 minutes, then cook over medium heat until thickened. Keep the jelly warm on low heat while you prepare the next step.

Roll the mung bean filling into balls and flatten them. Scoop the warm jelly mixture into molds, filling a quarter of the way. Place the flattened mung bean filling in the center, and cover with more jelly until the molds are full.

After filling the molds, let the jelly cool down, and then refrigerate for about 4-5 hours before serving.

The black grass jelly has a chewy texture and a distinctive fragrance. The mung bean filling is creamy and slightly sweet, with a soft and smooth consistency. The grated coconut adds a nice crunch and extra sweetness to the dessert.
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