We made a healthy dessert using the fragrant scent of mugwort and high-sugar bananas.
Calories
482kcal
Carbs
61.7g
Protein
22.4g
Fat
16.3g
Sodium
70.6mg
Ingredients
Others
White Kidney Beans(30g), Tofu(140g), Milk(40g), Oligosaccharide Syrup(50g), Banana(1pcs), Mugwort Powder(1g), Almond(2g)
Finding these ingredients in the US
- Oligosaccharide SyrupKorean oligosaccharide syrup. Light corn syrup or honey gives a similar sheen and mild sweetness.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsMilk
- Rich in calcium (120mg) — a key building block of bones and teeth
Banana
- Contains natural sugars (14g) — provides quick energy for daily activities
- Rich in potassium (360mg) — helps balance sodium and supports muscle function
Almond
- Rich in vitamin B2 (1.4mg) — supports energy metabolism and healthy skin
- Rich in calcium (340mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Soak the white kidney bean in water for 8 hours, drain, and boil in boiling water for 20 minutes.
🔍Blanch the tofu briefly in boiling water and drain.
🔍Finely blend the blanched tofu, boiled white kidney bean, milk, oligosaccharide syrup, and banana (½ portion).
🔍Finely blend the blanched tofu, boiled white kidney bean, milk, oligosaccharide syrup, and banana (½ portion).
🔍Cut the remaining banana into bite-size pieces and top the pudding with it along with almonds.