Before dinner there is usually a fairly long gap from lunch. Especially if we do a lot of activities. We will crave for a snack.
Instead of thinking about fried snacks or added with lots of flour, I chose to think about making healthier snacks.
Maybe if you see this food, it will look like a dessert. Because it does taste sweet. So I named this snack as a dessert.
This food is perfect to enjoy when there are hours of breaks between big meals and also after you have done something heavy but don't want to eat a main meal that is too heavy.
I decided to combine mung beans with sweet potatoes. I have never combined these two ingredients before. But I'm sure it will work well. Because I have often enjoyed dishes from mung beans and sweet potatoes even though separately.
How to make this dish is actually very easy but we need to soak the mung beans first, soaking the mung beans overnight will be good or at least for 3 hours. Soaking is done so that the texture of the mung beans becomes soft and also changes to become larger.
Today I have decided to make mung beans, because this dish is indeed a good source of protein. Meanwhile, my husband and I are busy gardening today. So I will make a nutritious dish, which will be eaten after we are tired of gardening.
That's why I soaked the mung beans overnight. The soaking water will look cloudy because of the skin of the mung beans.
THE INGREDIENTS
- 100 grams of mung beans, soaked overnight or at least for 3 hours
- 2 small sweet potatoes or around 100 grams, up to 150 grams
- 100 grams of palm sugar, you can reduce the amount accourding to your taste
- A pinch of salt
- 1000 ml of water
- 200 ml of plant based milk, I use coconut milk
COOKING INSTRUCTIONS
The most important thing is to soak the mung beans. If this has been done, then everything will be easier. And the cooking time will be faster.
Without soaking first, the mung beans will be hard and it will take longer to cook.
I cut the sweet potatoes into cubes. The color of sweet potatoes this time is similar to potatoes.
Boil 1000 ml of water. Then add soaked mung beans and sweet potatoes. Cover the pan and cook for 8 minutes. And turn off the heat.
Do not open the lid of the pan for 30 minutes. This will make the mung beans and sweet potatoes cook by themselves. And can save gas or electricity for cooking.
After 30 minutes the heat is turned off, cook them again by adding chopped palm sugar. Cook for another 5 minutes. Then, remove. And serve.
THE RESULTS
I serve mung bean and sweet potato desserts with coconut milk ❤️ you can also use almond milk or oat milk.
My husband and I ate this sweet dish in the garden, before it got dark. It was nice to enjoy sweet things among the bright flowers. Tiredness disappeared. ❤️
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
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