Preparation
20 minutes Cooking
30 minutes Serves
2 – 3 people
When it comes to delicious and cooling summer treats, one must-try delicacy is the refreshing and tasty jelly noodle and mung bean sweet soup. Let’s dive into the detailed recipe for this delightful dessert in today’s article!
1 Ingredients for Mung Bean and Jelly Noodle Sweet Soup
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300g jelly noodles
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200g mung beans (with skin)
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150g tapioca pearls
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40g dried fungus
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50g dried coconut
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500ml coconut milk
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500g sugar
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A pinch of salt
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3 tubes of vanilla powder
Ingredients for Mung Bean and Jelly Noodle Sweet Soup
Tips for choosing tasty mung beans:
– Opt for bright green mung beans that show no signs of wilting, dryness, or discoloration. A vibrant color usually indicates freshness and higher nutrient content.
– Choose mung beans with thin, smooth skins that are not torn or caked with dirt. Thinner skins will cook faster and result in more flavorful beans.
2 How to Make Mung Bean and Jelly Noodle Sweet Soup
Step 1 Prepare the Ingredients
After purchasing the mung beans, give them a good rinse and sort through to remove any shriveled beans. Soak the beans in water for about 30 minutes to soften them.
Rinse the jelly noodles briefly with cold water to get rid of any excess powder. Also, rinse the tapioca starch and let it drain. Soak the dried fungus until it expands, then cut it into thin strips.
Preparing the Ingredients
Step 2 Cook the Mung Beans
In a pot, add about 3 liters of water and the mung beans. Cook for approximately 10 minutes, just until the bean skins start to loosen.
Cooking Mung Beans
Step 3 Make the Sweet Soup
Making the Sweet Soup
Once the mung beans are soft and cooked, add the tapioca starch and tapioca pearls to the pot. Continue cooking for about 10 minutes until the beans are completely tender.
Next, add 500g of sugar and a pinch of salt to the pot. Stir continuously until the sugar has dissolved. Once the sugar has dissolved, add the dried fungus, jelly noodles, and cook for another 2-3 minutes.
Pour in 500ml of coconut milk to add richness and creaminess to the sweet soup. Keep stirring to incorporate the coconut milk evenly. Once the soup comes to a boil, turn off the heat.
Let the sweet soup cool down to around 50-60 degrees Celsius, then add the 3 tubes of vanilla powder and stir well to combine. Your sweet soup is now ready!
Step 4 Enjoy Your Delicious Creation
Final Product
The mung bean and jelly noodle sweet soup is not only aromatic but also visually appealing with its colorful ingredients. This dessert is perfect for hot summer days; simply add some ice, and you’ve got yourself a refreshing treat to beat the heat.
3 Serving Suggestions
Serving Suggestion
This sweet soup combines the sweet flavor of mung beans with the creamy coconut milk and the chewy, crunchy textures of the jelly noodles and dried fungus. It’s sure to become a family favorite during the hot summer months.
There you have it—a unique and mouthwatering recipe for mung bean and jelly noodle sweet soup. We hope that with this guide, you can recreate this delicious dessert and enjoy it with your loved ones.