Hainan-Style Sweet Mung Bean Soup
2 min readGrown in China for more than 5,000 years, mung beans are valued in Chinese medicine for their cleansing and detoxifying properties. Sweet mung bean soup is especially popular during the hot summer months, when it is consumed to prevent heat-related illnesses. On the tropical island of Hainan, this cooling and refreshing version is often prepared with the addition of coconut milk. Pandan leaves are available in Asian markets; if you can’t locate them, omit from the recipe and stir in 1⁄16 teaspoon of pandan essence or pure vanilla extract along with the coconut milk and sugar.
MAKES 4 TO 6 SERVINGS
6 cups water, plus additional, as needed
1 cup dried mung beans, rinsed and picked over, soaked overnight in water to cover by several inches, drained
2 pandan leaves, tied in a knot
1 cup unsweetened light or regular coconut milk
2⁄3 cup packed light brown sugar, or to taste
In a large stockpot, bring the water, mung beans, and pandan leaves to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, until beans have split open and are tender, about 45 minutes, stirring occasionally and adding water, if necessary. Add the coconut milk and sugar and cook, stirring, 5 minutes. For a thicker soup, simmer, uncovered, stirring occasionally, until desired consistency is achieved. Serve warm or at room temperature. Alternatively, completely cooled soup can be refrigerated, covered, up to 5 days and served chilled.
{PER SERVING} Calories 252 • Protein 10g • Total Fat 4g • Sat Fat 3g • Cholesterol 0mg • Carbohydrate 47g • Dietary Fiber 6g • Sodium 31mg
