Mung Bean Adai Dessert
Cooling, chewy, and healthier than boba!
When I was a kid, my mom would always make a bowl of icy-cold adai to beat the summer heat. Back then, we didn’t have boba from milk tea shops, but these translucent little dumplings, mixed with honey and soft mung beans, were enough to make the scorching days bearable. Later, I learned this recipe and realized it’s even chewier than boba—and much healthier since it’s homemade without additives. Now, it’s a must-have summer dessert at home, and friends always ask for the recipe after trying it!
🔍 Ingredient Breakdown
The main ingredient of adai is tapioca starch, which gives it its signature chewiness. Tapioca starch is gluten-free, making it suitable for those with wheat allergies. Mung beans, rich in fiber and plant-based protein, help cool the body and are simmered with rock sugar until tender and sweet. Honey replaces traditional syrup, adding natural sweetness and a floral note that enhances the overall flavor. This dessert is lower in sugar and calories compared to store-bought boba, making it a healthier choice.
🍽️Serving Suggestions
Adai is best served chilled, paired with mung bean soup, coconut milk, milk tea, or simply drizzled with honey water. For extra texture, add fresh fruits like mango, watermelon, or lychee. In winter, enjoy it warm with red bean soup or ginger syrup. Store leftovers in the fridge and consume within 2 days for the best texture.
❤️ Why I Love It
First, it brings back childhood memories—every bite feels like a hug from Mom. Second, the texture is uniquely satisfying—chewier than boba but not overly sweet, with honey and mung beans balancing perfectly. Plus, the recipe is highly adaptable. I can adjust sweetness or add different toppings like coconut milk, taro balls, or even turn it into a milk tea shop-style dessert at a fraction of the cost!
Most importantly, it’s incredibly simple—no fancy tools or skills needed, perfect for beginners. Every time I serve this to friends, they’re amazed and often ask if it’s store-bought. That little sense of achievement makes me love cooking even more.
🥗RECIPE🥗
👉🏻Ingredients list
100g tapioca starch
75-85g sugar water (hot water + sugar, dissolved)
50g mung beans
Rock sugar (to taste)
2-3 tbsp honey
Water (for boiling adai)
👩🍳DIRECTIONS:
Cook mung beans: Simmer with rock sugar until soft, then set aside.
Make dough: Mix tapioca starch with hot sugar water, stirring until crumbly, then knead into a smooth dough.
Shape: Roll into logs, cut into small pieces, and dust with starch to prevent sticking.
Boil adai: Cook in boiling water until they float, then simmer for 1 more minute. Rinse with ice water for extra chewiness.
Assemble: Mix adai with mung beans and honey water. Serve chilled.
❓ FAQ
Q1: Can I substitute tapioca starch with other starches?
No—tapioca starch is essential for the chewy texture. Substitutes like sweet potato or corn starch won’t work.
Q2: Why did my adai turn hard after cooking?
Possible causes: insufficient boiling time or incorrect sugar-water ratio. Ensure the sugar water is hot and the dough is smooth.
Q3: How long can I store it?
Up to 2 days in the fridge. Reheat briefly in boiling water if it hardens.