Mung beans is one of the essential ingredients in Vietnamese cuisine. Cooked mung beans are used in making Vietnamese desserts, vegan, and savory dishes.
- 1 bag (16 oz) of dried, peeled mung-bean
- 1 tsp of salt
- Soak mung bean in warm water for about 30 minutes. Wash well, rinse and change water. Soak mung beans for another 2 hours. Note: mung beans probably were dyed with yellow color, so we need wash the beans well.
- Wash, drain and rinse, discard any brown beans.
- Method 1: Cook beans with a steamer. Steam mung beans for 15 minutes. This is the best method.
- Method 2: Cook beans with a rice cooker. Cook beans like cook rice. In a pot, add mung beans, salt and water level is lightly higher the bean surface, cook for about 15 minutes or until done. This is a good method.
- Method 3: Cook beans in a pot. In a pot, add mung beans, salt and water. The water level is lightly higher than the bean surface. Cook like cook steam rice. Bring water to a boil over medium high heat, uncover. Now, lower to medium heat to 5 minutes. Cover, lower the heat down to low, cook for 15 minutes.
- Divide cooked beans into half. One part, keep whole beans for desserts. The other part, we’ll mash them.
- Use food processor to mash the beans. However, when the beans are hot, you can mash the beans with a spoon.
- Transfer cooked beans into containers. Freeze cooked beans until need them.
- To save time, I cook the whole bag of mung beans, and freeze until I need to use them in any recipe.
- You may want to use half bag of mung beans.
Dishes used mung beans
- Savory dishes: Banh Beo, Banh It Tran, Banh Xeo, Cha Khoai Chien, Banh Khot,
- Desserts: Che, Xoi, Banh Da Lon
- Special occasion rice cakes: Banh Tet, Banh Chung