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Bouncing Mung Bean Pudding Q香绿豆布丁
Details 详细介绍
Mung bean pudding are light and refreshing making them wonderful summer desserts. The bounciness texture comes from konnyaku powder which is a natural extract from yam plant. This pudding are served delicious chilled. Mung beans, also known as green beans in Chinese. They can be used whole, split, or hulled. Whole beans are usually boiled. Split and hulled mung beans are grained into powders of light yellow in colour. Mung bean starch is extracted to make transparent cellophane noodles, also known as bean threads or glass noodles.
炎炎夏日，用绿豆做各式甜品是美食家们的首选。因为夏天在高温环境工作的人出汗多，水液损失很大，用绿豆糖水能够清暑益气、止渴利尿。今天和朋友们分享的一款甜点 “ Q香绿豆布丁 ” 用绿豆汤、绿豆粉和蒟蒻粉做出来的布丁即Q弹美味又消暑！
Yields: 8 Servings 分量：八人份
Difficulty: Easy 难度：简单
Prep Time: 10minutes 备料时间：十分钟
Cook Time: 20minutes 烹调时间：二十分钟
Total Time: 30minutes 共计时间：三十分钟
Ingredients 食材用料
150g mung bean flour 绿豆粉
10g pure konnyaku powder 纯蒟蒻粉
225g white sugar 白糖
1400ml mung bean soup 绿豆汤汁
700ml water 水
Instructions 步骤
In a thick pot, bring mung bean soup to 80℃ then turn fire to simmering.
在厚锅中，将绿豆汤煮至八十摄氏温度后转小火。
Stirring with wooden spatula, gradually pour down premix of sugar and konnyaku powder.
慢慢加入混合好的糖和蒟蒻粉，同时以木铲不停搅拌。
Keep stirring, bit by bit pour down liquid mixture of green bean flour and water.
慢慢倒入拌好的绿豆粉水，需不停搅拌。
Keep stirring and bring it to broil.
继续搅拌至微滚状态。
Cold down in mould immediately.
快速入模冷却。
Recipe Notes 笔记
Mung Bean Soup 绿豆汤汁
Bring 1200ml water to boil. Put in 100g mung bean and 5 pandan leaves. Put on lit and turn down fire to simmer for 30 minutes. Sieve out all ingredients. Add water to make 1400ml liquid.
煮滚1200毫升水。放入100克绿豆和五片班兰叶。加盖关小火煮30分钟。滤出汤汁，加水至1400毫升备用。
Variety of Mung Bean Pudding (Butterfly Pea Flower & Malva Seed) 蝶豆花胖大海绿豆布丁
Boil flower before cooking mung bean soup to extract blue colour. Sieve out flower right after. Soak 30g malva seed for an hour in 2L water. Strain out water. Pick out and discard seeds, skin or fibre. Press gently with palm and fingers. Add to boil pudding liquid and stir well before cold down in mould.
煮绿豆汤汁前将5g蝶豆花煮滚取色后筛起丢掉。30g胖大海浸泡一小时，选出种子、皮和丝后用手揉开。入模前将泡发的胖大海与滚烫的浆汁混合均匀便可。
Excerpt 简介
Mung bean pudding are light and refreshing making them wonderful summer desserts. The bounciness texture comes from konnyaku powder which is a natural extract from yam plant.
今天和朋友们分享的一款甜点 “ Q香绿豆布丁 ” 用绿豆汤、绿豆粉和蒟蒻粉做出来的布丁即Q弹美味又消暑！
Recipe Categories 食谱分类
Desserts 甜品
Recipe Cuisines 食谱料理
Asian 亚洲
Recipe Cooking Methods 食谱烹饪法
Boiling 煮
Tags 标签
flour, konnyaku powder, mung bean, pandan, pudding, water, white sugar, 布丁, 水, 班兰叶, 白糖, 绿豆, 绿豆粉, 蒟蒻粉
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