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4 Serves
287 Mins
Soak the red beans and mung beans separately in water for at least 4 hours or overnight.
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IraqiVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
904 µg / 400 µgCalcium
646 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
562 mg / 420 mgPhosphorus
782 mg / 1,250 mgPotassium
3358 mg / 4,700 mgSodium
645 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
31 g / 28 gSugar
49 g / 50 gSaturated Fat
16 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
137 gAlcohol
0 g
Steam the soaked mung beans until soft, then mash them into a smooth paste with a little sugar.
Cook the red beans in a pot with water and sugar until tender.
Prepare the green jelly by boiling water with agar-agar powder and pandan extract, then pour into a container to set.
Assemble the dessert in glasses by layering the red beans, mung bean paste, and jelly, then top with coconut cream and crushed ice.
5
g44
g0
g
French