Sweet mung-bean soup
Whole green mung beans soften into a lightly sweet dessert soup. A little sticky rice gives the liquid body; the hob does most of the work.
- Prep
- 10 min
- Cook
- 1 hr 5 min
- Rest / wait
- 8 hr
- Total
- 9 hr 15 min
- Makes
- Serves 8–12 small bowls
Your new skill: Simmering dried beans until properly soft
For a little background, read Soup for dessert.
Your ingredients
Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.
- 200 g dried whole green mung beans
- 25 g dried edible lily bulb pieces, optional
- 25 g glutinous rice
- 1.9 litres water, plus extra for soaking
- Sugar or honey to taste
Let’s make it
-
Soak ahead
Rinse the beans, rice and optional edible lily bulb. Cover generously with cold water and soak in the fridge for at least 8 hours. Use lily bulb sold as food, never flowers from a garden.
-
Simmer patiently
Drain, put in a large saucepan and add the measured fresh water. Bring to a proper boil, then cover loosely and simmer for about an hour. Stir occasionally and top up with hot water if needed. Older beans can take longer: they should crush easily and start splitting.
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Make it your sweetness
Stir in a little sugar or honey, taste, then add more only if you want it. Serve warm in small bowls. A long simmer and almost no complicated work: that counts as a kitchen win.
What to try next
Try Sweet red-bean soup or Mango and coconut sago cups for your next kitchen project.
Keeping it: Cool leftovers as quickly as possible, ideally within 1 hour, in small shallow portions. Refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
