Top 3 ways to cook delicious, fast-soft black bean tea at home

1. How to cook traditional black bean soup

a. Ingredients for making traditional black bean tea

– Black beans: 450g
– White granulated sugar: 150g
– Tapioca starch: 100g
– 1 valve tube
– Coconut milk: 400 ml
– Shredded coconut, desiccated coconut, roasted peanuts

b. How to cook traditional black bean tea

Step 1: Beans are washed and put in a pot, pour filtered water over until all of the black beans are covered, put on the stove and bring to a boil. When the beans are boiled for about 5 minutes, drain off all the water, leaving only the beans.

Step 2: Continue to add filtered water to the bean pot with the ratio of 200g beans to 2 liters of filtered water, boil until boiling, take a large bowl, put less water in so that there is only a little water left in the bean pot. equal to beans.

Step 3: Add sugar to beans, mix well, cook for 10-15 minutes or until water has thickened with beans. Continue to add the bowl of bean water that was drained in step 2 and continue to boil for 30 minutes and then turn off the heat.

Scoop out the tea, add a little bit of shaved ice, dried coconut or fresh coconut fiber and roasted peanuts, coconut milk, and you have in hand a delicious and refreshing black bean soup that is also very nutritious.

2. How to cook black bean soup with coconut milk

a. Ingredients for cooking black bean soup with coconut milk

– 300 grams of black beans.
– 150 grams of white granulated sugar.
– 200 ml of pure coconut milk
– 1 teaspoon salt
-1 tablespoon of tapioca starch
– 50 grams of small pearls.

b. How to cook delicious coconut milk black bean soup

Step 1: Treat and soak black beans

Black beans are washed, removed the lollies and flat seeds. Then, put the black beans in a pot of water to soak for about 5-6 hours when simmering, they will quickly soften.

Step 2: Black bean stew

After the black beans are soaked, take them out and wash them a few times with clean water, then choose a pot to pour the beans and water into the stove and cook until the beans are soft.

Then, pour some of the pot into a bowl, remember to leave a little broth, then add sugar to the pot and cook with low heat, while boiling remember to stir the sugar with chopsticks until all of the sugar dissolves. If the pot of beans runs out of water, add more water, and so on until the beans are cooked, then turn off the heat, turn down to cool.

Step 3: Cook the pearls

Use another pot to pour water in and put on the stove, turn on the heat and cook until the water boils, then pour in the pearls and cook until the pearls bloom and become transparent and edible. about 20 minutes.

Step 4: Processing coconut milk

Pour a bowl of coconut milk into a pot season with a little iodized salt plus a little sugar and a tablespoon of tapioca flour and stir the mixture. Then put this pot on the stove on low heat, cook until the coconut milk mixture is comparable, then turn off the heat.

Step 5: Enjoy

When eating, scoop the black beans into the bowl, add some pearls, and finally, scoop one or two tablespoons of coconut milk into it, add some shaved ice to cool it down.

3. How to cook black bean soup with potato flour

a. Ingredients for making black bean soup with potato powder

– Black beans: 300g
– Potato flour: 100g
– Coconut milk: 300ml
– White granulated sugar: 200g

b. How to cook black bean soup with potato flour

Step 1: Preliminary processing of black beans

Soak black beans in cold water overnight or for at least 3, 4 hours to make the beans quick and easy to cook, saving maximum cooking time. After soaking, you treat with another round of water to make it very clean, pick up the damaged seeds and discard.

Then, put the black beans in a pot with about 1 liter of water and boil on high heat until it boils, then turn the heat down a bit and wait until the beans are loose.

Step 2: Preliminary processing of potato flour

Soak the potato flour with beans, but only for 1 or 2 hours, it will soften, then take it out and let it dry.

Step 3: Cooking black bean soup with potato powder

When the black beans are soft, add the potato starch and cook on low heat for about 10 minutes. Next, add coconut milk and stir well to combine the coconut milk with the beans and potato starch.

The bowl of fragrant tea, soft and chewy sweet peas with sweet and tangy coconut milk is done, you can hardly ignore this attractive dish. Finally, just scoop the black bean soup with potato starch into a bowl and enjoy.

4. Some notes when cooking and preserving black bean tea

Black beans contain vitamins A, B, C, protid, glucide, lipid, mineral salts, amino acids… According to traditional medicine, black beans have the effect of detoxification, kidney tonic, blood tonic, if eaten in a short period of time. long time ruddy skin.

Should choose green black beans, with thin skin, beautiful glossy black color and evenly round seeds, with a characteristic aroma. You can try by squeezing hard on the seeds, if the beans are still the same, then the beans are good. If you squeeze and hear the sound, the seeds are definitely hollow, so don’t choose this type of seed. Do not buy seeds that are flat, have a musty smell, or have pale colors because that is a sign that the beans have been left for a long time and are about to be moldy.

Before cooking tea, you should soak the black beans for at least 3-4 hours so that the soft beans will cook softer and faster.

The coconut milk you get from Siamese coconut will be sweeter and more fragrant.

Black bean tea is a traditional type of tea of ​​the Vietnamese people, and is a popular summer dish for many people. Black bean tea not only has a cooling effect, but also has the effect of lowering blood pressure, so it is very good for people with high blood pressure.

Standard black bean tea is soft, but not crushed, sweet but not too sharp.

If you don’t eat all of it, the best way to preserve black bean juice is to put it in a sealed bottle/jar and store it in the refrigerator. But it should only be stored for less than 3 days because if left for longer, the black bean juice may be fermented and not retain the original flavor and nutrients.