Cooking Korean & Japanese Ramen Noodle For The Homeless People
COOKING KOREAN & JAPANESE RAMEN NOODLE FOR THE HOMELESS PEOPLE! is a easy Vietnamese recipe that serves 4. 120 calories per serving. Recipe by Jenny People Are People on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 30 min
Cost: $2.30 total, $0.57 per serving
Ingredients
- 1 cup Mung Beans (rinsed and soaked)
- 4 cups Water (for soaking and cooking)
- 1/2 cup Granulated Sugar (adjust sweetness to taste)
- 2 pieces Pandan Leaves (optional, adds fragrance)
- 1 pinch Pinch of Salt (enhances flavor)
Instructions
Soak the Mung Beans
Rinse the mung beans under cold water, then place them in a bowl with 2 cups of water. Let them soak for at least 4 hours or overnight.
Time: PT15M
Cook the Beans
Drain the soaked beans, transfer them to a saucepan, add 2 cups fresh water and the pandan leaves. Bring to a boil, then reduce to a simmer and cook until the beans are soft, about 30 minutes.
Time: PT30M
Temperature: Medium heat
Sweeten the Bean Mixture
Remove the pandan leaves. Stir in the granulated sugar and a pinch of salt. Continue simmering for another 10‑15 minutes until the mixture thickens slightly and becomes glossy.
Time: PT15M
Temperature: Medium heat
Set the Jelly
Pour the hot bean mixture into a mixing bowl or individual serving cups. Let it cool to room temperature, then refrigerate for at least 1 hour until set.
Time: PT10M
Serve
Serve the chilled bean jelly as is, or drizzle with a little coconut milk for extra richness.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 4 g
- Carbohydrates
- 28 g
- Fat
- 0 g
- Fiber
- 3 g
Dietary info: Vegan, Vegetarian, Gluten‑Free, Dairy‑Free
Ingredient Substitutions
- Instead of Mung Beans: Adzuki beans, Black-eyed peas
- Instead of Granulated Sugar: Palm sugar, Coconut sugar
- Instead of Pandan Leaves: Vanilla extract (1 tsp), Lime zest
Equipment Needed
- Saucepan
- Fine Mesh Sieve
- Mixing Bowl
- Measuring Cups
- Serving Dish or Small Cups
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Soaking the mung beans properly ensures even cooking.
- Skimming foam while simmering keeps the jelly clear.
- Do not over‑cook after adding sugar; the mixture must stay pourable to set correctly.
Chef Tips from the Video
- Add a few drops of vanilla extract for a subtle aroma.
- For a festive touch, sprinkle toasted coconut flakes just before serving.
Troubleshooting
The jelly is too runny after chilling.
Simmer the mixture a few minutes longer to reduce more water, or add an extra tablespoon of sugar which helps thicken.
The jelly turns grainy.
Stir continuously while adding sugar and avoid high heat; graininess occurs when sugar crystallizes.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours before refrigerating.
Make-Ahead Tips
- The jelly can be prepared a day ahead; keep it covered in the fridge.
- If making for a crowd, double the recipe and use a larger pan.
Frequently Asked Questions
What is the cultural significance and history of Vietnamese Sweet Bean Jelly in Vietnamese cuisine?
Vietnamese Sweet Bean Jelly, known as "đậu xanh nhuyễn" or "đậu xanh thạch," is a traditional street‑food dessert that dates back to rural households where mung beans were a staple. It was originally made to use surplus beans and provide a cooling, sweet treat during hot seasons.
What are the traditional regional variations of Vietnamese Sweet Bean Jelly in Vietnam?
In the north, the jelly is often flavored with pandan and served plain, while in the south it may be drizzled with coconut milk or topped with crushed peanuts. Some regions add a hint of ginger for warmth.
What is the authentic traditional way Vietnamese Sweet Bean Jelly is served in Vietnam?
Traditionally it is served chilled in small ceramic bowls, sometimes accompanied by a splash of coconut milk and a sprinkle of toasted sesame seeds. It is eaten with a spoon as a refreshing snack after meals.
What occasions or celebrations is Vietnamese Sweet Bean Jelly traditionally associated with in Vietnamese culture?
The dessert is popular during summer festivals, family gatherings, and as a simple street‑food snack for market days. It is also served during Lunar New Year (Tết) as a symbol of sweetness for the coming year.
How does Vietnamese Sweet Bean Jelly fit into the broader Vietnamese cuisine tradition?
It exemplifies the Vietnamese love for balance—sweet, fragrant, and cooling—using humble ingredients like beans and sugar. The dish showcases the tradition of turning legumes into desserts, complementing the savory rice‑based meals that dominate the cuisine.
What are the authentic traditional ingredients for Vietnamese Sweet Bean Jelly versus acceptable substitutes?
Authentic ingredients include mung beans, palm sugar or granulated sugar, pandan leaves, and a pinch of salt. Substitutes can be adzuki beans for mung beans, coconut sugar for palm sugar, and vanilla extract if pandan is unavailable.
What other Vietnamese dishes pair well with Vietnamese Sweet Bean Jelly?
It pairs nicely with a bowl of light pho broth as a contrast, or alongside other sweet snacks like chè ba màu (three‑color dessert) and fresh tropical fruits such as mango or lychee.
What are the most common mistakes to avoid when making Vietnamese Sweet Bean Jelly at home?
Common errors include under‑soaking the beans, which leads to uneven cooking, and over‑cooking after adding sugar, which makes the mixture too thick and grainy. Also, forgetting to remove the pandan leaves can leave unwanted texture.
Why does this Vietnamese Sweet Bean Jelly recipe use simmering instead of boiling the beans rapidly?
Simmering gently prevents the beans from breaking apart and keeps the liquid clear, which is essential for achieving the smooth jelly texture. Rapid boiling can cause the beans to burst and create a cloudy final product.
Can I make Vietnamese Sweet Bean Jelly ahead of time and how should I store it?
Yes, the jelly can be prepared a day ahead. Store it in an airtight container in the refrigerator; it will keep for up to four days. Bring it to room temperature before serving if you prefer a softer texture.
What texture and appearance should I look for when making Vietnamese Sweet Bean Jelly?
The cooked bean mixture should be glossy and pourable, not watery. After chilling, it should set into a firm yet wobbling jelly that holds its shape when lifted with a spoon.
How do I know when Vietnamese Sweet Bean Jelly is done cooking?
When the beans are fully softened and the sugar has dissolved, the mixture will thicken slightly and coat the back of a spoon. Remove from heat at this stage; it will firm up further during refrigeration.
What does the YouTube channel Jenny People Are People specialize in?
The YouTube channel Jenny People Are People focuses on casual, street‑food‑style cooking tutorials, often highlighting multicultural snacks and quick‑serve dishes that are popular in community markets.
What is the cooking philosophy and style of the YouTube channel Jenny People Are People?
Jenny People Are People emphasizes approachable, no‑fuss recipes that celebrate everyday flavors, using simple equipment and ingredients that are easy to find. The channel often engages with viewers in real‑time food‑court settings.
Last updated: September 4, 2026
