Bouncing Mung Bean Pudding

Name: Bouncing Mung Bean Pudding
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 150 g mung bean flour; 10 g pure konnyaku powder; 225 g white sugar; 1400 ml mung bean soup; 700 ml water

Submitted by ongwienkai1980

"Mung bean pudding are light and refreshing making them wonderful summer desserts. The bounciness texture comes from konnyaku powder which is a natural extract from yam plant. This pudding are served delicious chilled. Mung beans, also known as green beans in Chinese. They can be used whole, split, or hulled. Whole beans are usually boiled. Split and hulled mung beans are grained into powders of light yellow in colour. Mung bean starch is extracted to make transparent cellophane noodles, also known as bean threads or glass noodles."

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photo by ongwienkai1980

Ready In:: 30mins
Ingredients:: 5
Serves:: 8

ingredients

150 g mung bean flour
10 g pure konnyaku powder
225 g white sugar
1400 ml mung bean soup
700 ml water

directions

In a thick pot, bring mung bean soup to 80℃ then turn fire to simmering.
Stirring with wooden spatula, gradually pour down premix of sugar and konnyaku powder.
Keep stirring, bit by bit pour down liquid mixture of green bean flour and water.
Keep stirring and bring it to broil.
Cold down in mould immediately.

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Tweaks

Variety of Mung Bean Pudding (Butterfly Pea Flower & Malva Seed) Boil flower before cooking mung bean soup to extract blue colour. Sieve out flower right after. Soak 30g malva seed for an hour in 2L water. Strain out water. Pick out and discard seeds, skin or fibre. Press gently with palm and fingers. Add to boil pudding liquid and stir well before cold down in mould.
ongwienkai1980