Skip to main content

Dairy Free Mung bean Ice Cream

Green mung beans  are commonly use for sweet dishes in Indonesia, one of popular Indonesian dish  are mung bean porridge or we call it "bubur kacang hijau" this sweet porridge can be serve as warm breakfast or dessert,  I was inspired to make ice cream recipe out of it, So I made dairy free mung bean ice cream, but you can use dairy ingredients if you like to try out.






Mung bean seeds is very hard, soak them first in cold water for few hours before you cook, or if you soak over night make sure store in the fridge ,other wise if you leave them on room temperature they will  be sprout.

I have two recipe bellow to try out, the second recipe is more simple and only four ingredients needed
egg free and no sugar added if use can of coconut cream.


Ingredients :
- 7 oz  green mung beans / half bag
- 1/2 cup sugar
- 3 egg yolk
- 2 cup coconut milk
- 1 1/2 cup  silk pure coconut milk


Preparation :
Cook green mung beans in water until soft
Drain excess water
puree 3/4 of the beans into a paste or leave some whole for the texture
beat the sugar and egg yolk together in a medium bowl until pale yellow
bring coconut milk to a boil in a medium sauce pan and remove from the heat
whisk into egg mixture and scrap back into the sauce pan,stir constantly over medium-low heat,with a whisk until custard thicken about 5 minutes or so,
make sure to scrape the bottom of the pan
strain the custard into a clean bowl,mix in the green mung beans paste and stir in the silk pure coconut milk.
Cover and refrigerate completely before churning into ice cream maker,
process into ice cream maker for 10 minutes or so make about a quart.

Tip  * serve immediately is best, or if you store on the freezer ,thaw first before you serve*



OR Without egg and sugar, follow the recipe bellow.

- 14 oz  cooked green mung bean
- 1 can coconut cream
- 1 can coconut milk
- 1 teaspoon vanilla extract

 ( blender all ingredients, and process in the ice cream maker until smooth and creamy )
E N J O Y ,,,,,
Labels:

Comments

  1. Choc Chip Uru @ Go Bake YourselfAugust 12, 2012 at 1:08 AM

    Beans in ice cream? Brownies I have heard but this is a novel idea and it looks ridiculously delicious :D

    Cheers
    Choc Chip Uru

    ReplyDelete
  2. AnonymousAugust 12, 2012 at 6:17 AM

    This looks awesome!! (I could eat it all year round…)

    ReplyDelete
  3. AnonymousAugust 12, 2012 at 7:09 AM

    Ridwan you have done it again . Sounds so good.

    Tracey

    ReplyDelete
  4. Angie's RecipesAugust 12, 2012 at 8:53 AM

    It must taste great! I like mung bean desserts.

    ReplyDelete
  5. Liz That Skinny Chick Can BakeAugust 12, 2012 at 9:05 AM

    Quite an unusual ice cream flavor, Ridwan! I'd love to sample it :)

    ReplyDelete
  6. Kitchen SimmerAugust 12, 2012 at 9:49 AM

    Mung beans in Ice cream... you are amazing!! We eat mung beans (mostly as a lentil style dish). I would have never thought to put it into an ice cream!! Well done my friend. :)

    ReplyDelete
  7. Kim - Liv LifeAugust 12, 2012 at 11:45 PM

    I have to admit that I've not tried Mung beans, but I have a friend who has them often. With the coconut combined here, I'm sorely tempted to try!!! Brilliant recipe!
    I also wanted to say thank you... I've been so out of touch from our vacations, that I've not really posted much for about a month. I come back from my trip and there you are with a lovely comment. You made my day! Thank you!

    ReplyDelete
  8. ElisabethAugust 13, 2012 at 12:10 AM

    Ridwan, you are so creative with your dishes and desserts...never would have thought to add mung beans in ice cream and combine it with the wonderful coconut milk...a sheer delight and yumminess!

    ReplyDelete
  9. RiceandcoconutAugust 13, 2012 at 5:00 AM

    Thank you everyone for lovely comments, I appreciated.

    ReplyDelete
  10. Nava KAugust 13, 2012 at 7:34 AM

    This is so unique and different but I do love what you did with the mung beans. I normally just boil and like you have mentioned, the bubur version.

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipes, like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over banana Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and ...
4 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil...
4 comments
Read more

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegeta...
3 comments
Read more