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Mung Bean Fruit Snacks

A wholesome and fun treat made with mung beans and coconut milk, these colorful snacks offer a healthy, chewy alternative to traditional candies.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: Asian
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup dried shelled mung beans Look for high-quality, organic beans; they have a better flavor and texture.
  • 2 cups water For cooking beans; use fresh spring water for the best taste.
  • 1/3 cup sugar Adjust based on your sweetness preference; coconut sugar can be used for a unique flavor.
  • 1/2 cup coconut milk Use full-fat coconut milk for creaminess, but light coconut milk works too.
  • 1/8 teaspoon salt A crucial ingredient to balance flavors.
  • 1 leaf pandan leaf Optional; for fragrance; if you can’t find it, substitute with a few drops of pandan extract.
  • 1 tablespoon agar agar powder A vegetarian alternative to gelatin, providing a perfect chewy texture.
  • 1 1/2 cups water For agar agar solution; ensure it’s hot for dissolving agar powder.
  • Food coloring Use gel food coloring for vibrant colors.
  • Small leaves For decoration; edible leaves like mint or basil work beautifully for a fresh touch.

Method
 

Preparation
  1. Rinse mung beans in cold water until the color is gone. This helps remove impurities.
  2. In a pot, combine rinsed beans, pandan leaf, and 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until beans are fully cooked and mushy. Make sure to add a splash of water if needed to prevent sticking.
  3. Remove the pandan leaf. If there’s too much water left, continue cooking until it reaches a thick porridge consistency, stirring occasionally.
  4. Stir in coconut milk, sugar, and salt, blending until smooth. The mixture should be silky and well-combined.
  5. Cook the blended mixture on medium-low heat, stirring constantly until it becomes a dough that no longer sticks to the spatula (about 20 minutes). You’ll know it’s ready when it pulls away easily.
  6. Allow the dough to cool completely, then knead gently to make it pliable.
Molding and Drying
  1. Test the consistency by shaping the dough into small balls (7-8 grams each) for fruits. Keep them covered with a damp cloth to prevent drying out.
  2. Shape each ball into your desired fruit shapes and prepare skewers for presentation.
  3. For food coloring, mix color with water in small bowls. Dip or paint your fruit shapes to achieve the desired color – get creative!
  4. Allow them to dry on a baking sheet lined with parchment paper for a couple of hours.
  5. Boil the agar powder in 1 1/2 cups of water until dissolved. Allow cooling slightly to prevent melting the fruit.
  6. Dip your colored fruits into the agar solution, then allow to dry completely. Repeat this for 3-5 layers for a glossy finish.
  7. Once the final layer is dry, remove skewers, trim excess, and decorate with small leaves for added flair.
Serving
  1. Relish your homemade Mung Bean Fruit Snacks or store them in the refrigerator for later enjoyment!

Notes

Store these snacks in an airtight container in the refrigerator. They can last up to a week. However, they are best enjoyed fresh! You can prepare the dough a day in advance and shape it into fruits the next day. Just make sure to wrap it tightly to avoid drying.