Ms. Lê Thị Ánh Trinh
Mung bean, seaweed, and aloe vera dessert is a harmonious blend of creamy mung beans, crisp aloe vera, and refreshing seaweed. Lightly sweet and easy to enjoy, this dessert helps cool the body while promoting natural detoxification. In the article below, GC Food shares a simple recipe for this refreshing treat so you can prepare it for the whole family.
1. Ingredients for mung bean, seaweed, and aloe vera dessert
To prepare a flavorful, authentic mung bean, seaweed, and aloe vera dessert, make sure you have the following ingredients ready:
Split mung beans (hulled): 200 grams
Fresh aloe vera: 1 large stalk or 300 - 400 grams of GC Food diced aloe vera
Dried seaweed: 50 grams
Rock sugar: 200 - 250 grams (adjust to taste)
Coconut milk: 500 ml
Pandan leaves: 2 - 3 leaves
Fresh ginger: 1 small root
Coarse salt and fresh lime: for preparing the aloe vera
Filtered water: approximately 1.5 liters
2. Ingredient preparation guide for mung bean, seaweed, and aloe vera dessert
2.1. How to prepare aloe vera without bitterness or sliminess
Step 1: Rinse the aloe vera leaves thoroughly to remove any dirt or sand.
Step 2: Trim off the sharp spines along both edges of the leaves, then slide a kitchen knife between the outer skin and the aloe flesh along the center cut, gently lifting the skin away. Repeat on the other side to extract the clear, translucent aloe vera flesh inside.
Step 3: Rinse the extracted aloe vera flesh several times to completely remove the yellow sap. This step helps prevent bitterness and reduces the risk of irritation for those with sensitive skin.
Step 4: Cut the aloe vera into small cubes or thin strips, depending on your preference.
Step 5: Fill a bowl with clean water, squeeze in half a lime, and add one tablespoon of salt. Stir well, then soak the aloe vera in this solution for 10 - 15 minutes. Remove and rinse thoroughly with clean water until the saltiness completely disappears.
Step 6: Blanch the aloe vera briefly in boiling water for about 30 - 60 seconds, then remove immediately. Transfer it to a bowl of ice water and soak for approximately 15 minutes to cool it down and enhance its crisp texture.
2.2. Proper preparation of mung beans
Rinse the mung beans thoroughly, then soak them in warm water for approximately 1 - 2 hours to allow the beans to expand evenly. This step helps shorten the cooking time while ensuring the beans cook through evenly, resulting in a soft, creamy texture without becoming grainy. Once the soaking time is complete, drain the beans in a colander and let them dry.
Tip for choosing mung beans: Select beans that are round, firm, and plump, as these will produce a richer, more fragrant flavor when cooked. At the same time, avoid beans that show signs of insect damage, mold, or infestation, as these are usually old beans that have lost their quality and may pose health risks when consumed.
2.3. How to prepare seaweed and remove any fishy odor
Step 1: Soak the dried seaweed in clean water for 20 - 30 minutes until it becomes fully rehydrated and tender.
Step 2: Once the seaweed has softened, transfer it to a colander and rinse several times under clean water to remove any remaining sand or impurities.
Step 3: Cut the seaweed into bite-sized pieces, approximately 2 - 3 cm in length, then gently squeeze by hand to remove excess water.
Step 4: Blanch the seaweed briefly in boiling water for about 1 - 2 minutes until just tender. Remove immediately and soak it in ice water to maintain its crisp texture while reducing any lingering fishy smell.
3. How to cook mung beans, seaweed, and aloe vera dessert
Once all the ingredients have been properly prepared, you can begin cooking this dessert by following the steps below:
Step 1: Place a pot on the stove, add the mung beans with 1 liter of filtered water, then simmer over low heat for about 30 minutes until the beans become soft and tender. Stir gently from time to time to prevent them from sticking to the bottom of the pot.
Step 2: In a separate pot, combine the rock sugar, 500 ml of filtered water, and the tied pandan leaves. Cook over medium heat until the sugar fully dissolves, the liquid becomes fragrant, then turn off the heat and remove the pandan leaves.
Step 3: Slowly pour the cooked mung beans from Step 1 into the sugar syrup prepared in Step 2. Next, add the prepared aloe vera and seaweed, then simmer for an additional 5 - 7 minutes to allow the flavors to blend.
Step 4: Add the coconut milk with fresh ginger, stir gently, then cook for a few more minutes before turning off the heat.
Once finished, the mung bean dessert with seaweed and aloe vera offers a light sweetness, along with a pleasant aroma from mung beans, pandan leaves. Each spoonful delivers the creamy richness of mung beans, complemented by the chewy, crunchy texture of aloe vera and seaweed.
Mung bean, seaweed, and aloe vera dessert can be enjoyed in two ways: served warm for a comforting experience or chilled with ice for a refreshing, cooling treat. Whether enjoyed hot or cold, it retains its delicate, original flavors throughout.
This recipe is suggested by GC Food, a company with many years of experience in producing ready-to-use aloe vera products.
Through this article, we hope you have learned how to prepare mung bean, seaweed, and aloe vera dessert to enhance your family’s nutrition, while also adding a wholesome dessert option for hot days when cooling foods are especially appreciated. At the same time, to save preparation time, you may choose aloe vera products from G.C Food Joint Stock Company (GC Food), which are thoroughly cleaned and conveniently pre-diced.
For more information about GC Food’s internationally standardized production processes and its aloe vera product range, please visit the GC Food Introduction page.
This article was compiled by Le Thi Anh Trinh, Communications Department at GC Food, who specializes in collecting and sharing in-depth knowledge about aloe vera, as well as coconut jelly ingredients as well as their production processes.
