Mung Bean Sweet Soup with Seaweed and Coconut Milk Dessert



Ingredients:

1 cup mung bean

¾ cup dried tapioca shreds

½ cup dried seaweed 

½ cup tapioca tiny pearls

1 cup coconut milk 

1 ½  cup sugar 

(can put more or less sugar depending on how sweet you like it to be)

4-5 cups water

1tsp vanilla extract

Pinch of salt

A piece of dried orange peel (optional) 



Soak the mung bean, dried tapioca shreds, and dried seaweed overnight

 or at least 6 hours.


Rinse the mung bean and put it in a pot. Pour about 4-5 cups of water in 

and cook for around 10-15 minutes on medium heat.


Rinse the tapioca shreds and seaweed.


Cut the seaweed into strings about the same size as tapioca shreds.

Add in the tapioca shreds, seaweed, orange peel, and let it continue 

to simmer on low heat. When the tapioca shreds and seaweed 

has softened then added the tapioca pearls.



When the tapioca pearls turn a clear color, add the coconut milk 

and stir for about 3 -5 minutes, then add in the vanilla extract, 

a pinch of salt, and sugar. Stir for 1-2 minutes.


This can be served hot or cold. Enjoy!

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