How to make

Ingredients:

½ cup peeled mung bean (100g)

¾ cup sugar (200g)

½ cup tapioca starch (50g)

Vanilla/grapefruit aroma extract

¼ tsp salt

1 liter water

Directions

Wash the mung bean and soak in water for at least 1 hour.

Drain, add a pinch of salt and steam until soft. OR: Cook with ½ cup water in a rice cooker (just enough water to barely cover the beans)

When the beans are cooked, stir gently with chopsticks. The beans should be soft but still in their shape.

Dissolve sugar, tapioca starch and a pinch of salt in 1 liter water. Cook under high heat while constantly whisking.
After 3-4 mins, you will see the some cooked starch start floating to the surface, now turn the heat to medium low and keep whisking for another 3-4 mins until the liquid becomes thicker and turns completly translucent. Turn off the heat.
Gently stir in the cooked mung bean.
Add some vanilla or grapefruit aroma extract or any other aroma extract you like.

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