Sweet Mung Bean Soup
Served chilled, this dessert soups is popular in China and Taiwan throughout the hotter summer months.
- 1 cup dried mung beans
- 8 cups water
- 1/2 cup cane sugar, honey, or sweetener of choice
- Soak the beans for 4 hours. Discard soaking water.
- Combine water and soaked beans in a large pot, bring to a gentle boil and reduce to a simmer. Simmer 25-40 minutes, until beans are tender.
- Add sugar and stir until dissolved. Serve as is or first allow to chill in the refigerator. Enjoy!