Materials:
250g black beans
200ml coconut milk
120g granulated sugar or jaggery
1 bunch of pineapple leaves
1/2 teaspoon salt
1 tablespoon of tapioca starch
1 liter of filtered water
How to do
Step 1: Pre-processing black beans
Wash black beans, remove flat seeds and soak in water for about 6-8 hours or overnight to soften the seeds.
After soaking, wash the beans again and let them drain. Soaking helps the beans cook quickly and will be more flavorful when cooked.
Step 2: Cook beans
Put black beans in a pot with filtered water and pandan leaves, bring to a boil and reduce to low heat. Cook for about 30-40 minutes until the beans are soft.
During cooking, you should remove the foam to make the tea water clearer. When the beans are soft, you can take out the pandan leaves.
Step 3: Season with sugar
When the beans are cooked, add sugar and a little salt to the pot, stir gently to dissolve the sugar evenly. Cook for a few more minutes to let the beans absorb the sweetness.
Do not add sugar too early because it can make the beans slow to soften.
Step 4: Cook coconut milk
Mix tapioca starch with a little water, then add to the coconut milk pot. Cook over low heat, stir well until the coconut milk is slightly thickened.
You can add a little salt to make the coconut milk taste richer.
Step 5: Complete the sweet soup
Scoop black bean sweet soup into a bowl or glass, pour coconut milk on top. Can be served hot or add ice depending on your preference.
Black bean sweet soup with coconut milk has the buttery taste of beans, the light fatty taste of coconut milk, very suitable as a dessert in family meals.
