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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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 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
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