Best 4 Mung Beans Cooked In Sweet Syrup Recipes

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Mung beans, also known as green gram or golden gram, are small, round beans that are often used in Asian cuisine. They have a mild, nutty flavor and are a good source of protein, fiber, and various vitamins and minerals. When cooked in a sweet syrup, mung beans become a delicious and nutritious dessert that can be enjoyed by people of all ages. This article will provide you with a detailed recipe for cooking mung beans in sweet syrup, along with tips and suggestions for making the perfect dish.

Here are our top 4 tried and tested recipes!

ROASTED MUNG BEAN PURéE



Roasted Mung Bean Purée image

_Bhaja Muger Dal_

Yield Makes 4 servings

Number Of Ingredients 11

1 cup moong dal (yellow split mung beans)*
3 to 4 cups water
3/4 teaspoon salt
1/2 teaspoon sugar
4 (2-inch) fresh hot green chiles such as Thai
1 tablespoon ghee
1 teaspoon cumin seeds
4 bay leaves (not California)
1 tablespoon finely chopped peeled fresh ginger
Accompaniment:eggplant fritters and cooked basmati rice
a wok

Steps:

  • Dry-roast dal in wok over moderately high heat, stirring constantly, 3 minutes. Reduce heat to moderately low and continue to dry-roast, stirring constantly, until dal turns medium brown and gives off a nutty aroma, about 6 minutes.
  • Rinse dal in several changes of water in a large bowl (hot beans will cause steam) to remove any impurities, then drain in a sieve.
  • Bring 3 cups water to a boil in a 3-quart heavy saucepan. Add dal and return water to a boil, then reduce heat and simmer, covered, stirring occasionally, until dal is soft, 35 to 40 minutes. Pulse dal with salt and sugar in a food processor until blended, adding enough of remaining cup water to make a soupy purée.
  • Cut a 1-inch slit lengthwise in middle of each chile. Heat ghee with cumin seeds and bay leaves in wok or a large heavy skillet over high heat until seeds begin to sputter and release their aroma, 15 to 30 seconds. Add chiles and ginger and cook, stirring, 1 minute. Pour in dal carefully (mixture will spatter) and bring to a boil, stirring, then immediately remove from heat. (Do not eat bay leaves. Chiles can be eaten but are very hot.)
  • Available at Indian markets and Kalustyan's (212-685-3451).

PINEAPPLE SWEET SOUP



Pineapple Sweet Soup image

Sweet Soup is extremely popular throughout Asia. No wonder these sugary treats are available in a myriad of different colours and an unlimited selection of flavours. Now you can enjoy it either hot or cold. So, lets' tryout this pineapple sweet soup!

Provided by ongwienkai1980

Categories     Dessert

Time 3h35m

Yield 20 serving(s)

Number Of Ingredients 16

350 g cubed pineapple
250 g cubed papayas
400 g pre-soak malva nuts
500 g basil seed in syrup
250 g slice of white sweet potatoes
150 g slice of yellow sweet potatoes
650 g cubed sweet black glass jelly
350 g cooked small sago
250 g cooked big sago
1000 ml mung bean soup
1000 ml red mung bean soup
200 g cooked mung beans
200 g cooked red mung beans
250 g crystal rock sugar
6 pieces pandan leaves
550 g longan in syrup

Steps:

  • Soak cooked mung bean, cooked red mung bean and basil seed in longan syrup plus 200ml water over night in fridge.
  • Move your soup, and syrup mixture from fridge. Let them return to room temperature.
  • Skin and cube the pineapple and papaya. Yes, don't forget the jelly!
  • In a large pot, add rock sugar to red and green mung bean soup and bring to broil.
  • At the same time, skin and cube your sweet potatoes. Slide it down to the soup together with pandan leaves.
  • Pour syrup mixture to the pot.
  • Cover with lit. Turn down fire and let simmer for 10 minutes.
  • Add pineapples to the soup.
  • Add papayas also.
  • Put the lit on. Let just simmer for 5 minutes.
  • Turn off your fire. Enjoy it cold. Jelly, sago and malva are added to individual bowl separately.

Nutrition Facts : Calories 443.8, Fat 12.1, SaturatedFat 1.6, Sodium 224.6, Carbohydrate 80.2, Fiber 7.1, Sugar 32.5, Protein 9.5

MUNG BEANS COOKED IN SWEET SYRUP



Mung Beans Cooked in Sweet Syrup image

Thai desserts do not get more rustic and simple than this. Just three ingredients make up a simple and quick sweet if you are in a hurry. Just remember to soak the beans ahead of time.

Provided by wiley

Categories     Thai Recipes

Time 3h40m

Yield 4

Number Of Ingredients 3

1 cup skin-on, whole green mung beans
5 ¼ cups water
1 cup palm sugar

Steps:

  • Place the mung beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse before using.
  • Combine the beans with 5 1/4 quart water in a large pot over medium heat; cook until the beans are tender, about 30 minutes. Stir the sugar into the mixture; cook and stir until the sugar is completely dissolved. Remove from heat and serve warm.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 38.9 g, Fat 1.3 g, Protein 2 g, Sodium 136.7 mg, Sugar 35.2 g

YELLOW MUNG BEAN PUDDING WITH COCONUT CREAM



Yellow Mung Bean Pudding with Coconut Cream image

This is a very rustic, sweet, and hearty porridge. It is easy enough to make yourself.

Provided by wiley

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 4

Number Of Ingredients 7

4 cups hulled yellow mung beans
3 ½ cups water
¾ cup white sugar
¾ cup water
⅓ cup tapioca flour
1 cup unsweetened coconut cream
½ teaspoon salt

Steps:

  • Place the mung beans in a large container and cover with several inches of warm water; let soak for 2 hours; drain.
  • Place a steamer insert into a saucepan and pour enough water to reach just below the bottom of the steamer. Cover and bring the water to a boil. Wrap the mung beans in cheesecloth and place in the steamer insert; cover the saucepan and steam the beans until tender, 25 to 30 minutes.
  • Stir 3 1/2 cups water and the sugar together in a saucepan; bring to a boil. Stir 3/4 cup water and the tapioca flour together in a bowl until the flour is dissolved; pour the mixture into the boiling water and stir until the syrup becomes clear and thickened. Gently stir the mung beans into the syrup; remove from heat and divide into 4 serving bowls.
  • Heat the coconut cream and salt together in a small saucepan over medium-low heat until warmed, but do not allow to boil. Spoon over the mung bean mixture to serve.

Nutrition Facts : Calories 1100.3 calories, Carbohydrate 180.7 g, Fat 23.2 g, Fiber 35.1 g, Protein 51.6 g, SaturatedFat 19.2 g, Sodium 332.1 mg, Sugar 51.1 g

Tips:

  • Always rinse the mung beans thoroughly before cooking to remove any dirt or debris.
  • Use a heavy-bottomed pot to cook the mung beans, as this will help to prevent them from sticking to the bottom of the pot.
  • Be sure to add enough water to the pot so that the mung beans are completely covered.
  • Bring the mung beans to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
  • Once the mung beans are cooked, add the sugar and spices and stir until the sugar has dissolved.
  • Continue to cook the mung beans for another 30 minutes, or until the syrup has thickened.
  • Serve the mung beans warm or cold, garnished with nuts and raisins.

Conclusion:

Mung beans cooked in sweet syrup is a delicious and nutritious dessert that can be enjoyed by people of all ages. It is a good source of protein, fiber, and vitamins, and it can help to improve digestion and reduce inflammation. This recipe is easy to follow and can be made with ingredients that are readily available at most grocery stores. So next time you are looking for a healthy and satisfying dessert, give this mung bean recipe a try!

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