Sunday, March 14, 2010

Mung Bean Soup

Mung beans, according to Chinese physicians, have a 'cooling' effect on the body, so this is a very popular dish in Summer. This dessert soup can be served hot or cold.

Serves 6


½ cup split yellow mung beans
6 cups of water
5 tablespoons sugar or adjust to taste

  1. Soak beans overnight, or at least for 4 hours, in plenty of cold water
  2. Place mung beans in a large pot, add 6 cups of water
  3. Bring to a boil, add sugar, stir, and simmer for 1 hour
  4. Let cool, then refrigerate for 1 hour, and serve
Notes & Tips

If you prefer your mung bean soup to have more of a yellow tinge, substitute the white sugar with rock sugar instead.

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