Instapot Tapioca/Sago Dessert with Mung Bean
Sago with mung bean. The perfect summer day dessert!
Cook time: 45 minutes (with overnight soaking and some cooling time)
Serves: 6 servings
Ingredients:
1 cup of mung beans
1/2 cup of mini tapioca from Bob’s Redmill
5.5 cups of water
Honey/Maple Syrup to taste
Cooking Tools:
Instapot
Directions :
Soak the mung beans overnight.
Rinse the mung beans in water, then add with 5.5 cups of water into the Instapot. Cook on high pressure for 20 minutes and let the pressure release naturally. Take out the Instapot inner pot and let the mung bean cool for 30 minutes on the counter before placing in the fridge for an hour.
After the beans have cooled to at least room temperature, mix in the mini tapioca/sago.
Put back into the Instapot, and cook for another 6 minutes on high pressure. Let the pressure release naturally for 15 minutes.
Let the mung bean sago/tapioca cool for 30 minutes again before putting it into the fridge to cool completely.
Serve with honey/maple syrup and enjoy this refreshing summer dessert!
Cooking Tip:
Make sure you cool the mung bean before adding the tapioca/sago, or else it will clump together into one gelatinous mess. (I may or may not be speaking from experience. lol)
Stay healthy with Annie:
This dessert is very popular in so many East and South East Asian countries. A few variations can include adding coconut milk, flavoring with pandan, sprinkling in salt, using skinless mung beans, etc.
Mung bean is one of those foods that we always eat during the summer in Taiwan. It’s a food with cooling properties, and is often served with barley pearls. Unfortunately, barley pearls are definitely not gluten-free, so I switched to cooking with tapioca a lot more frequently when making mung bean.