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FERMENTED STICKY RICE MUNG BEAN PUDDING RECIPE – Earlier we provided you with Fermented Sticky Rice Kopyor Pudding Recipe right? It is delicious to taste. A combination of the kopyor and the fermented sticky rice feels so good with the simple cooking. In this time we will give you another fermented sticky rice recipe called Fermented Sticky Rice Mung Bean Pudding Recipe. This pudding recipe will combine the sweet fermented sticky rice with the mung bean which is good for our health. Before we present its recipe, let’s take a look at explanation of each main ingredients which will be started by fermented sticky rice or we can say fermented glutinous rice. Well, do you know anything about fermented sticky rice, guys? Let’s see what sticky rice means first. Sticky rice which also called as glutinous rice, sweet rice, and waxy rice is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky, and not in the sense of containing gluten. For your info, it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. In Indonesia, we can find sticky rice easily at both traditional markets and supermarkets. Now you’ve already known what sticky rice is. Indonesian people usually use sticky rice as the ingredients of savory snacks, sweet snacks, and fermented snacks. Talking about fermented snacks, we can’t forget about fermented sticky rice because we’ll use it as the ingredients of the pudding here. Ok, fermented sticky rice is cooked sticky rice fermented with yeast and wrapped in banana leaves. The famous fermented sticky rice in Indonesia is the one with green color came from natural food dye such as pandan leaves or suji leaves. Medical science shows that fermented sticky rice has the adjuvant function of supplementing vital energy and nourishing blood.


Meanwhile, mung bean is a type of small, green legume in the same plant family as peas and lentils which is a high source of protein, fiber, antioxidants and phytonutrients. Although in most parts of the world they’re less popular than other bean varieties, like chickpeas or black beans, mung bean has some huge health benefits to offer that you can get. Actually mung bean is the native to South America, but today it is mainly cultivated in India, China, and Southeast Asia. It is used as an ingredient in both savory and sweet dishes. Getting curious about its nutrients? You know guys, it is a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins. It is also very rich in protein, resistant starch and dietary fiber. Moreover, it is considered useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity. It is usually made as flour or additional ingredient of food and beverage. To be honest, actually we don’t really use real mung bean here because we’ll use its extract which can be get from mung bean coconut milk pudding Nutrijell. But still, we can get the nutrients in it. So, no need to worry about it. The way of making this special pudding is very simple and we believe all of you can practice it at home. Wanna try this one? Take a look at the following Fermented Sticky Rice Mung Bean Pudding Recipe. Enjoy yourself.



  • 21 packs of mung bean coconut milk pudding Nutrijell
  • 450 ml water
  • ½ tbsp. ginger powder
  • 2 pieces bread, chopped
  • 1 tsp. plain gelatin powder Agarasa
  • 200 ml water
  • 35 g sugar
  • 100 g fermented sticky rice


  1. Cook the water until well boiled, then add the mung bean coconut milk pudding Nutrijell and ginger powder little by little while being stirred until melted.
  2. Pour the mung bean pudding into the pudding mold little by little while being sprinkled with the chopped bread. Set it aside.
  3. Cook the plain gelatin powder Agarasa together with the sugar and 200 ml water until well boiled. Add the fermented sticky rice, stir.
  4. After the mung bean pudding has been solid, pour the fermented sticky rice pudding little by little onto it. Let it stand for cool until solid.
  5. After it has been cold and solid then take it out of the mold and cut it as you like.
  6. Fermented Sticky Rice Mung Bean Pudding is now ready to be served.



About Istika

Why worry too much to eat? One cannot think well, love well, sleep well if one has not dined well. Enjoy the life and enjoy the meal.

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