Sweet Mung Bean Soup Recipes

SWEET MUNG BEAN SOUP

Sweet Mung Bean Soup image

A classic Cantonese green mung bean soup is a sweet dessert that can serve as warm or chill. This instant pot sweet mung bean soup recipe is easy and delicious! No need to presoak beans to make this authentic Chinese mung bean soup.

Provided by Tracy O.

Categories Dessert

Number Of Ingredients 4

Ingredients

1 cup Geen mung beans
1/4 cup Dried seaweed
5 cups Water
3/4 cup Brown sugar (add to your taste)

Steps:

First, wash and soak 1/4 cup of dried seaweeds for a couple minutes.
Then, wash 1 cup of green mung beans and put them into instant pot.
After that, add 5 cups of water into pressure cooker.
Add the soaked seaweeds into the instant pot. Close the lid and vent. Push manual button and adjust time to 45 minutes at high pressure. Then, quick release pressure.
Put 3/4 cups of brown sugar. (You can add more sugar to your taste.) Mix them well. It's ready to serve as warm or refrigerate them to serve as cold.

Nutrition Facts : Calories 168 kcal, Carbohydrate 36 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 4 g, Sugar 22 g, ServingSize 1 serving

MONGO GUISADO (MUNG BEAN SOUP)

Mongo Guisado (Mung Bean Soup) image

This is a hearty soup that's excellent to eat by itself or with rice. Mongo beans are also called mung or green beans. Malungay leaves are very nutritious, and the tree is sometimes called a horseradish tree; use them in place of the spinach if you can find them.

Provided by lola

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

½ pound raw mung beans
2 cups water
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
¼ pound boneless pork loin, cut into 1-inch cubes
salt and ground black pepper to taste
¼ pound peeled and deveined prawns
1 small tomato, diced
3 cups chicken broth, or more as needed
½ pound fresh spinach leaves

Steps:

Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.

Nutrition Facts : Calories 201.6 calories, Carbohydrate 22 g, Cholesterol 40.5 mg, Fat 6.5 g, Fiber 8.2 g, Protein 14.7 g, SaturatedFat 1.2 g, Sodium 895.9 mg, Sugar 3.8 g

SWEET MUNG BEAN SOUP

Sweet Mung Bean Soup image

Make and share this Sweet Mung Bean Soup recipe from Food.com.

Provided by Asura

Categories Dessert

Time 3h

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

250 g mung beans
500 ml water
2 pandan leaves, shredded
100 g palm sugar, shaved
1 tablespoon flour, diluted with 2 tablespoon of water
1 teaspoon salt
1/2 teaspoon vanilla essence
150 ml coconut milk

Steps:

Soak the dried mung beans in water for 2 hours in closed container, then rinse.
put to boil the 500 ml water, throw in the mung beans and shredded pandan leaves. Reduce heat then Simmer and cook until the mung beans are tender.
Throw in the palm sugar, vanilla, salt, and coconut milk, stir in until well blended. Put in the flour mixture to thicken.
Serve warm.

Nutrition Facts : Calories 238.4, Fat 7.3, SaturatedFat 5.8, Sodium 491.1, Carbohydrate 31.9, Fiber 9.2, Sugar 0.3, Protein 13.4

SWEET GREEN (MUNG) BEAN SOUP

Sweet Green (Mung) Bean Soup image

A perfect dessert for an Oriental meal. Sometimes i just drink it as a snack. Very fragrant due to the coconut milk. I've even poured it into a popsicle mold and ended up with a sweet bean popsicle! Refreshing and low in fat (without the coconut, anyway grin)!

Provided by WaterMelon

Categories Dessert

Time 35m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 cup dried mung beans
1 tablespoon dried coconut milk powder or 1/4 cup coconut milk
4 -5 cups water (about)
1/4 cup white sugar (about)
3 -4 pandan leaves (optional)

Steps:

Wash the beans, drain.
Put beans in saucepan with lid, cover with water.
Cover with lid, simmer for about 15 minutes over low heat.
Add pandan leaves (tie them into a knot for easy removal later), continue to simmer for another 15 minutes.
After the beans are very soft and some are split, turn off heat and remove leaves Add sugar (do taste before adding too much).
Just before serving, add the coconut milk.
Serve hot.

Nutrition Facts : Calories 449.7, Fat 1.7, SaturatedFat 0.1, Sodium 53.8, Carbohydrate 86, Fiber 18.9, Sugar 24.9, Protein 26.1

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