a traditional Chinese summer dessert soup--mung bean soup
Mung Bean, soup
Pure summer cold version
a small pinch of salt
Hot winter version
1cupmung beans (Chinese green beans)
2 tbsp.rock sugar
asmall pinchof salt
Rinse the beans several times and then soak with clean water for around 1 to 2 hours. Drain the set aside.
In a high pressure cooker, add sugar, mung beans, pumpkin for winter version and water and cook with a rice or soup pressure. Then set aside for 20 minutes. Transfer out and add a tiny pinch of salt. Wait until cool down naturally.
If you are using a regular stewing pot, place 3000ml water, mung bean and sugar and turn the fire to high fire. Bring to a boil and turn off the fire. Rest for around 20 minutes and then turn the fire to medium high and then cook for another 20 to 30 minutes until the mung beans are almost blossomed. Add a tiny pinch of salt and wait to cool down naturally.
You can serve directly or fridge for 4 hours for a cold summer version.
Mung Bean Soup
Amount Per Serving
% Daily Value*
Vitamin A 60IU1%
Vitamin C 2.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.