Recipe: Green Mung Beans Seaweeds Dessert 不軟吧吧的海帶綠豆甜湯+++++

Green Mung Beans Seaweeds Dessert 不軟吧吧的海帶綠豆甜湯

Ingredients:
Green Mung Beans 150g
Kombu/Dried Seaweed 50g
Tapioca Pearls 1/4 cup (optional)
Crystal Sugar 100g
Water 6.5 cups
Water 6.5 cups
Water 3 cups

Method:

1. Rinse and drain green mung beans and set it aside.
2. Soak kombu in tap water and ensure they are submerged.
3. Add 6.5 cups of water in a heavy-bottom pot and bring it to boil.
4. Once water is boiling, add green mung beans and let it boil over medium heat without lid for 30 minutes.
5. Remove brown bubbles as they surface in the pot.
6. 30 minutes later, cover the pot with lid and simmer for 5 minutes.
7. Drain and remove cooked green mung beans and set aside.  The texture of the green mung beans should be soft or split but not mushy.
8. Remove kombu and cut them into long bite size pieces and set aside.
9. In the heavy-bottom pot, bring another 6.5 cups of water to a boil and add cooked green mung beans and kombu to cook for 8 minutes over medium-high heat.
10. In another pot, bring 3 cups of water to a boil and add 1/4 cup of tapioca pearls to cook for 10 minutes or until transparent over medium-high heat.
11. Drain transparent tapioca pearls and soak in ice cold water for a couple minutes.  Rinse and set aside.
12. After 10 minutes, turn off the heat.  Add 100g of crystal sugar and tapioca pearls into the pot and cover with lid for 5 minutes.
13. Taste to adjust and ready to serve hot.
14. Let the liquid to cool before putting it into the refrigerator to chill overnight.  Then, serve it cold.

Notes:Kombu tastes extra crisp when served chill on the next day.

The sweet soup is semi-clear and not murky.

清晰不混濁的甜湯
非一般不軟吧吧的海帶綠豆甜湯 清甜冰凍有咬口QQ的.

冷熱兩食 清熱 下火🔥