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*
E N J O Y ,,,,,
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 )
Beans in ice cream? Brownies I have heard but this is a novel idea and it looks ridiculously delicious :D
ReplyDeleteCheers
Choc Chip Uru
This looks awesome!! (I could eat it all year round…)
ReplyDeleteRidwan you have done it again . Sounds so good.
ReplyDeleteTracey
It must taste great! I like mung bean desserts.
ReplyDeleteQuite an unusual ice cream flavor, Ridwan! I'd love to sample it :)
ReplyDeleteMung 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. :)
ReplyDeleteI 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!
ReplyDeleteI 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!
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!
ReplyDeleteThank you everyone for lovely comments, I appreciated.
ReplyDeleteThis 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