Melting Wok’s Sweet Mung Bean & Taro Dessert
Well here it is, the dessert that I just had to make. Very similar to the Filipino ginataan, but with more emphasis on the mung beans and the tapioca. I love the extra mung beans though, makes it healthier and that’s a big plus for me and hubby.
The ingredients. Would have used pandan leaves but the store was out and I didn’t have any stashed away in the freezer (sniff). So I had to make do with a drop of pandan extract — but whoa! Too green! So I stopped at one drop. That product must be 95% coloring and 5% extract, I’m telling you.
4 hours later. Whoops! A bit thicker than I had anticipated. Probably should use 2 quarts water next time. Or maybe not put the crock pot on high. Tapioca and coconut milk go in. One hour to go…
The finished product. Yum!!! Like I said, a bit too thick, so hubby and I added soy milk to our servings.
Thanks so much, Melting Wok!!
Tags: coconut-milk, dessert, melting-wok, mung-bean, pandan, rock-sugar, screwpine, tapioca, taroRelated Stories
POSTED IN: Desserts : Asian Cuisine, Healthy Eating with Asian Food, Vegetarian / Vegan Dishes : Asian
1 opinion for Melting Wok’s Sweet Mung Bean & Taro Dessert
MeltingWok
Jan 22, 2007 at 2:09 am
Stef, you made it !!! The last bowl looked exactly like the mung bean pudding soup dessert, great job !!! I’ve forgot to tell you that, if in the future you like to get them done quick, microwave the beans, puree them in blender before dumping them into the pot, and adjust water along the way. You are a great sport :))
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