Go Back

Mung Bean Fruit Shapes

A nostalgic dessert that features colorful, chewy fruit-shaped sweets made from mung beans and coconut, perfect for impressing guests and cherishing family moments.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 25 pieces
Course: Dessert, Snack
Cuisine: Southeast Asian, Vegan
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup dried shelled mung beans Make sure to choose high-quality, fresh mung beans for the best flavor.
  • 2 cups water (for cooking) Use filtered water for the best results.
  • 1/3 cup sugar Cane sugar is recommended for natural sweetness.
  • 1/2 cup coconut milk Choose full-fat coconut milk for creaminess; light version doesn’t work as well.
  • 1/8 teaspoon salt A pinch of salt enhances the sweetness!
  • 1 leaf pandan leaf (optional) Adds an aromatic quality; omit if unavailable.
  • 1 tablespoon agar agar powder A vegetarian alternative to gelatin; ensure it's high quality for firm results.
  • 1 1/2 cups water (for agar solution) This will help set the agar agar.
  • Food coloring Gel food colors work best for vibrant hues.
  • Small leaves (for decoration) Use mint or other edible leaves.

Method
 

Preparation
  1. Rinse the mung beans in cold water until the water runs clear.
  2. In a pot, add the rinsed mung beans, pandan leaf (if using), and 2 cups of water. Bring to a boil, then lower the heat and simmer for 20-25 minutes until cooked.
  3. Remove the pandan leaf and stir the mung beans until you achieve a thick porridge consistency.
  4. Combine the coconut milk, sugar, and salt in the bean mixture and blend until smooth.
  5. Cook the blended mixture over medium-low heat, stirring continuously until it forms a dough that no longer sticks to the spatula (about 20 minutes).
  6. Transfer the dough to a bowl and cover it to let it cool.
Shaping
  1. Once cool enough to handle, knead the dough until consistent and cut it into small pieces (about 7-8 grams).
  2. Shape them into fruit shapes using a toothpick for details.
  3. Roll each shape in food coloring for desired colors.
Coating
  1. For the coating, boil the agar agar powder with 1.5 cups of water and allow it to cool slightly as it thickens.
  2. Dip each fruit shape into the agar agar solution and let it dry.
  3. Repeat the dipping process until preferred thickness is achieved.
  4. Remove any toothpicks and decorate with small leaves.

Notes

Keep an eye on the dough; if it sticks, cook it longer. Store tightly wrapped in the fridge.