Ingredients with Measurements:
- 1 cup of mung beans
- 1/2 cup of sugar
- 1/2 cup of water
- 1/2 cup of coconut milk
- 1/4 teaspoon of salt
- 1/2 cup of cooked green beans
- 1/4 cup of sweetened condensed milk
- 1/4 cup of crushed ice
- 1/4 cup of tapioca pearls
Special equipment needed:
- Blender
- Ice shaver
- Steamer
Step-by-step instructions:
1. Rinse the mung beans and soak them in water for at least 4 hours.
2. Drain the mung beans and place them in a blender with 1/2 cup of water. Blend until smooth.
3. In a saucepan, combine the sugar, coconut milk, and salt. Heat over medium heat until the sugar dissolves.
4. Add the mung bean puree to the saucepan and stir until well combined.
5. Cook the mixture over medium heat, stirring constantly, until it thickens and becomes a paste-like consistency.
6. Remove the mixture from the heat and let it cool.
7. In a separate saucepan, cook the green beans until they are soft.
8. Drain the green beans and mash them with a fork or potato masher.
9. Add the sweetened condensed milk to the mashed green beans and stir until well combined.
10. To assemble the bàobīng, place a spoonful of the mung bean paste in a bowl or cup.
11. Add a spoonful of the mashed green beans on top of the mung bean paste.
12. Add a spoonful of crushed ice on top of the green beans.
13. Cook the tapioca pearls according to package instructions and add them on top of the ice.
14. Serve immediately.
- Time:
Preparation time: 4 hours (for soaking mung beans)
- Cooking time: 30 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 6g
- Carbohydrates: 45g
- Protein: 5g
- Fiber: 3g
- Sugar: 25g
- Sodium: 160mg
Substitutions for ingredients:
- Tapioca pearls can be substituted with sago pearls or small cubes of jelly.
- Sweetened condensed milk can be substituted with evaporated milk and sugar.
Variations:
- Instead of green beans, you can use red beans or black beans for the filling.
- You can add fresh fruit such as mango or strawberries on top of the bàobīng.
Tips and tricks:
- Make sure to blend the mung beans until they are completely smooth to avoid lumps in the paste.
- Cook the mung bean paste until it thickens and becomes a paste-like consistency to avoid a runny filling.
- Crush the ice finely to create a snow-like texture.
Storage instructions:
- The mung bean paste and green bean filling can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mung bean paste and green bean filling separately in the microwave or on the stovetop before assembling the bàobīng.
Presentation ideas:
- Serve the bàobīng in clear glass bowls or cups to show off the layers of filling and ice.
Garnishes:
- Top the bàobīng with a sprinkle of toasted sesame seeds or chopped nuts.
Pairings:
- Serve the bàobīng with a cup of hot tea or coffee.
Suggested side dishes:
- Serve the bàobīng as a dessert after a meal of stir-fried vegetables and rice.
Troubleshooting advice:
- If the mung bean paste is too thick, add a little bit of water to thin it out.
- If the mung bean paste is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the green beans thoroughly to avoid any risk of foodborne illness.
Food history:
- Bàobīng is a popular Taiwanese dessert that originated in the 1950s.
Flavor profiles:
- The mung bean paste is sweet and nutty, while the green bean filling is creamy and slightly sweet.
Serving suggestions:
- Serve the bàobīng chilled for a refreshing dessert on a hot day.
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Region: Chinese