lovely with adzuki beans, as well… i would personally reduce the sugar, boil till thick like porridge then perhaps add a bit of milk – condensed milk, if you wish… some versions of the mung bean soup/porridge in the philippines may have the addition of glutinous rice and coconut milk or shredded coconut…
Finally, a recipe that I wrote down! We call it “luk dou tong sui” (綠豆糖水) in Cantonese. The literal translation is “green bean sugar water,” but I think pretty much every Cantonese person knows it to mean “mung bean soup.” There’s also a red bean soup made with azuki beans that’s done in a similar fashion to this. Mung bean soup is probably my favorite soup of the summer because it’s really refreshing and you can eat it cold. It’s considered by non-Chinese folks to be a “dessert soup.” Frankly, I’d rather eat real dessert and have my soup, too, so I’d prefer to think of it not as a “dessert” of any sort, but as a regular soup that just happens to be a little sweet.
Here’s what you need:
- 1/2 cup of dry mung beans (this will make about 8-10 servings)
- 10 cups of water
- 1 golf-ball sized…
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