Mung Bean Sweet Potato with Coconut Milk Dessert

This dessert recipe combines mung bean sweet potato with coconut milk, they are cooked into a rich and creamy dessert by adding coconut palm sugar and coconut milk. Mung beans can help to clear heat and toxins from the body. In Chinese cuisine, whole mung bean is usually cooked into dessert and is best served on hot days.

Check out our Chinese sweet soup dessert collection.

CHINESE VERSION: 椰奶绿豆番薯糖水

Mung Bean Sweet Potato with Coconut Milk Dessert | MyKitchen101en

Yield: 10 servings

Ingredients:

• 1.5 Liter water
• 150 g mung bean (rinsed, drained)
• 400 g sweet potato (cut into pieces)
• 180 g coconut palm sugar (gula Melaka)
• ¾ tsp fine salt
• 3 pcs pandan leaves
• 60 g small sago pearls
• 300 ml thick coconut milk

Instructions:

1 Bring 1.5 Liter of water to the boil, add in mung bean, bring to the boil again, reduce to medium-low heat, cover and cook for 25 minutes.

2 Add in sweet potato, bring to the boil again, then cook over medium-low heat for 5-7 minutes, until sweet potato is softened.

3 Add in coconut palm sugar, salt and pandan leaves, cook until sugar has fully dissolved.

4 Cook the small sago until semi-translucent (Refer to: How to Cook Small Sago Pearls).

5 Add in half-cooked sago and coconut milk, mix well, bring to the boil again, then off the heat, cover and let sago soaks for 10-15 minutes until fully translucent.

6 The sago is fully translucent, mung bean sweet potato dessert is ready to be served!

Mung Bean Sweet Potato With Coconut Milk Dessert

This dessert recipe combines mung bean sweet potato with coconut milk, they are cooked into a rich and creamy dessert by adding coconut palm sugar and coconut milk.

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5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert Soup, Sweet Soup

Cuisine Asian, Chinese, Oriental

Servings 10 servings

Calories 179 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1.5 Liter water
• 150 g mung bean rinsed, drained
• 400 g sweet potato cut into pieces
• 180 g coconut palm sugar gula Melaka
• ¾ tsp fine salt
• 3 pieces pandan leaves
• 60 g small sago pearls
• 300 ml thick coconut milk

Instructions

 

• Bring 1.5 Liter of water to the boil, add in mung bean, bring to the boil again, reduce to medium-low heat, cover and cook for 25 minutes.
  
• Add in sweet potato, bring to the boil again, then cook over medium-low heat for 5-7 minutes, until sweet potato is softened.
  
• Add in coconut palm sugar, salt and pandan leaves, cook until sugar has fully dissolved.
  
• Cook the small sago until semi-translucent (Refer to: How to Cook Small Sago Pearls).
  
• Add in half-cooked sago and coconut milk, mix well, bring to the boil again, then off the heat, cover and let sago soaks for 10-15 minutes until fully translucent.
  
• The sago is fully translucent, mung bean sweet potato dessert is ready to be served!
  

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Notes

This recipe yields 10 servings of mung bean sweet potato dessert.

The nutritional value for reference is for 1 serving of mung bean sweet potato dessert. 

Nutrition (per serving)

Calories: 179kcalCarbohydrates: 31gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 241mgPotassium: 293mgFiber: 3gSugar: 15gVitamin A: 7691IUVitamin C: 8mgCalcium: 29mgIron: 1mg

Keyword green bean sweet potato, mung bean sweet potato, sweet potato dessert soup

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