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Food & Receipts

“The Secret to Perfect Black Bean Dessert: One Simple Trick for Whole, Juicy Beans”

15 September, 2024

Black bean dessert is a simple Vietnamese dish made by simmering black beans in water and adding sugar to taste. It is typically served cold with ice, and optional additives such as banana essence, roasted peanuts, and shredded coconut can enhance the flavor.

However, many people are unsure why their beans often turn out mushy and broken, rather than intact and plump like those served in restaurants. When the beans break down, the released starch makes the dessert slightly cloudy.

Here, a chef shares their experience and a secret to achieving perfectly cooked, tender, and intact beans:

Ingredients for Black Bean Dessert:

– Black beans

– Rock sugar, white granulated sugar, or palm sugar to taste

– 1 teaspoon of baking soda

Method for Cooking Black Bean Dessert Without Breaking the Beans:

Rinse the black beans and discard any that float to the top, as these are likely damaged or infested.

Place the beans in a pot of water and bring to a boil for about 3 minutes. Drain the water, as this initial boiling step helps to remove any remaining impurities from the bean’s surface.

Refill the pot with fresh water, ensuring there is enough to cook the beans into a dessert. Bring this to a boil, then add a pinch of baking soda and continue boiling for a short while longer. Turn off the heat and let the pot stand until it has cooled down considerably. This soaking process with baking soda helps to soften the beans while keeping them intact.

Once the beans have soaked, turn the heat back on and bring the pot to a boil again. Reduce the heat and simmer until the beans are tender. At this point, separate the beans from the liquid by pouring the contents into a bowl. Keep a small amount of the liquid with the beans in the pot. Add sugar to taste and stir, simmering on low heat for 5-7 minutes or until the beans have absorbed the desired amount of sugar.

Return the previously separated bean liquid to the pot, bring to a boil, and turn off the heat. Serve the dessert in cups or bowls with ice and a few drops of banana or vanilla essence. For a more indulgent treat, top with coconut cream, roasted peanuts, or fresh or dried shredded coconut.

Some Variations on Black Bean Dessert:

1. Black Bean Dessert with Coconut Cream

Ingredients:

– 1 cup black beans

– 1.5 liters of water (adjustable, depending on how watery you like your dessert)

– 200-250 grams of brown sugar

– 2 pandan leaves

– For the coconut cream: 1 can (400 ml) of coconut cream, 1.5 teaspoons of cornstarch mixed with 50 ml of cold water, 30 grams of sugar, and 100 ml of cold water.

Method:

Rinse the black beans and soak them overnight. Drain the beans and place them in a pot with the water, a pinch of salt, and the pandan leaves. Cook over medium heat, skimming off any foam that forms on the surface. Once the beans are soft and buttery, add the sugar and continue cooking for about 10 minutes, allowing the beans to absorb the sweetness. Keep an eye on the water level, ensuring it doesn’t get too low—the ideal consistency is not too watery.

In a separate pot, combine the coconut cream, cold water, and sugar. Cook this mixture over low heat until the sugar dissolves. Once the coconut mixture comes to a boil, add the cornstarch slurry and stir continuously until the mixture thickens. Remove from the heat and let it cool.

To serve, pour the black bean dessert into glasses, add crushed ice, and top with the coconut cream. If desired, garnish with young coconut flesh and crushed roasted peanuts.

2. Black Bean and Pumpkin Dessert

Ingredients:

– Black beans: 150 grams

– Pumpkin: 300 grams

– Glutinous rice flour: 100 grams

– Coconut milk: 100 ml

– Shredded coconut: 50 grams

– Granulated sugar: 200 grams (adjust to taste)

Method:

Rinse and sort through the black beans, discarding any damaged or shriveled beans. Soak the beans in water for 6-8 hours or overnight to soften them.

The next day, drain the beans and place them in a pressure cooker. Add water until it reaches about 3-5 cm above the level of the beans, and then cook until they are very tender.

Peel and rinse the pumpkin, then steam it until soft. Mash the pumpkin with a wooden spoon and pass it through a sieve to ensure a smooth texture.

Combine the pumpkin puree with 100 grams of glutinous rice flour and 100 grams of sugar. Mix and knead the dough until it is soft and pliable. Roll the dough into small balls, approximately bite-sized.

In a separate pot, bring water to a boil and cook the pumpkin balls until they float to the surface. Remove them with a slotted spoon and plunge them into a bowl of cold water to stop the cooking process.

Add the remaining sugar to the pot of cooked black beans and simmer for about 3 minutes, allowing the beans to absorb the sweetness. Pour in the coconut milk and stir to combine. Add the pumpkin balls and simmer for an additional 2-3 minutes.

Serve the black bean and pumpkin dessert in bowls, garnished with shredded coconut. If you prefer it cold, add a few ice cubes before serving.

Give this delicious and refreshing dessert a try!

Good luck, and enjoy your treats!

Frequently asked questions

The key to achieving juicy and tender black beans for dessert lies in a simple trick – adding baking soda to the cooking process. This helps to soften the bean skins and ensures even cooking, resulting in a creamy texture and intact beans.

Baking soda, when added to the cooking water, increases the pH level, causing the bean skins to soften. This allows the beans to absorb water more easily, resulting in a faster and more even cook. The beans become tender and juicy without turning mushy, making them ideal for desserts.

For the best results, it is recommended to use dried black beans rather than canned ones. Dried beans tend to hold their shape better during cooking, ensuring a more intact and visually appealing bean for your dessert.

Soaking the black beans overnight before cooking is recommended. This helps to reduce the cooking time and ensures that the beans are evenly hydrated, resulting in a more consistent texture. Soaking also aids in the removal of any impurities, improving the overall taste and digestibility of the beans.

The recommended cooking method is to simmer the beans on the stovetop. Start by covering the beans with water and bringing them to a boil. Reduce the heat to low, and then simmer gently for about 60 to 90 minutes, or until the beans are tender but still hold their shape. Remember to add the baking soda during the last 15 minutes of cooking to achieve the perfect texture.