Make uses of the stock bean inside the pantry, this time, I introduce a recipe inspired from the Vietnamese three colors sweet soup. This recipe contains black bean, skinless mung bean paste, and the all-time yum agar.
It’s very easy to cook, just cost a little time of planning and soaking the bean beforehand. I usually just soak the bean the night before and then cook them the next morning then transfer to the fridge after cooling down. Once I got off work, all of them would be cold enough to serve without the needs of extra shaved ice.
Both beans are great to cook with pandan flavor, which usually keep a few leaves on hand, but you can substitute by vanilla extract too. Then instead of the traditional creamy coconut cream, I decided to throw in some agar for a change.
So have fun, and enjoy the sweet soup!
Three colors sweet soup with black bean and coconut agar
- 14 oz black bean
- 8 oz skinless mung green bean
- 10 grams Agar Agar powder
- 600 ml coconut milk
- 400 ml water
- 2 1/2 cup sugar
- Pandan or Vanilla extract
- Wash and rinse black bean twice to remove all dirt and stray.
- Soak black bean with water and 1 tsp of salt for a couple hours or over night.
- Strain all the water, and transfer to a pot.
- On high heat, keep stirring all the bean for about 10 minutes.
- Add Water about an inch higher than the bean top level.
- Bring water to boil then lower heat to simmer
- Cover and heat until desired softness (about an hour for regular pot and 15 minutes for pressure cooker)
- Be careful of heat when removing the lid. After desired softness is reached, strain to separate the solid (bean) from the black liquid (soup).
- Add 1 cup of sugar and a couple drop of pandan / vanilla extract to the bean, stir to mix, and let sit for about 20 minutes.
- Heat the bean/sugar mixture on low heat while stirring to prevent burnt for 15 minutes.
- Add back the black soup, stir to mix and simmer for another 10 minutes.
- Let cool at room temperature, then cover and store in fridge until serve.
- Soak mung bean for about an hour.
- Steam mung bean until mildly soft (30 minutes)
- Throw the steamed mung bean, 1/2 cup sugar and 200 ml coconut milk into your blender/food processor and puree.
- Now dry the puree mixture by using a large pan or wok on low heat. Keep stirring and folding using your spatula to prevent burnt on the bottom.
- The longer on heat, the dryer your mung bean will be. Keep heating for about 20 minute until all mung bean become a dough like consistency and shape able.
- Remove from heat, let cool.
- Seal/wrap with food wrap and keep in fridge until serve. (Carefully wrap/ cover to prevent firm/ too dry texture)
- Soak Agar in 400 ml coconut milk and 400ml water for 15 minutes.
- Add 1 cup of sugar, let dissolve.
- Bring the agar-sugar mixture to boil while stirring to prevent overflow 2-3 minutes
- Remove from heat and pour into molds
- Once cool at room temperature, place agar w/ mold into fridge to set for at least 1 hour before serving
- In serving cup, add 3-4 Tbsp of black bean sweet soup
- Then add a couple swoop of the cut agar cube
- Top of with 1-2 Tbsp of mung bean paste.
- Add ice if desired or as is. Sweet soup is ready to serve.