Mung Bean Milk
a traditional Chinese summer dessert soup--mung bean soup
- Prep time
- 1 hr
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup mung beans
- ½ cup rock sugar
- 1.5 L water
- ice cubes for serving
- ⅛ cup sugar
- 2 cup milk
- 5 fresh mint leaves
Instructions
- 1
Clean the mung bean and discard if there is any damaged beans.
- 2
Place the mung bean in a pot, add enough water to cover the beans. Possibly 2-3 cm higher than the beans. Bring the content to a boiling. Simmer for 3-4 minutes.
- 3
Transfer the beans out and rinsing under cold water to make them cool down completely.
- 4
Add the beans into the pot again, then pour in 1/3 of the water and squeeze some lemon juice. Start cooking 8 minutes, then add another 1/3 water, another 8 minutes. Cover the lid in the process and stir fry time to time to avoid sticking.
- 5
Finally the remaining water and the sugar. Cook for another 3-4 minutes. And use your scoop to smash the beans slightly if you prefer a more broken version.
- 6
let’s blend 1 cup of mung beans soup (slightly strain the water), 2 cups of milk, fresh mint leaves, and sugar in a blender. Blend it until smooth.
- 7
Add around 2 tablespoons of mung bean soup in bottom, and pour in the blended mung bean milk. Optionally with ice cubes.