Located in the subtropical region, it’s always hot and humid in the summer in my hometown in Guangdong, China (Canton). During a hot season, the spleen and stomach function decline, and we will lose appetite. To beat the summer heat, Cantonese people like to make a variety of sweet soups (Tong Sui) and Mung bean sweet soup is one of them. Mung beans are known for their detoxing effects and for clearing heat from the inside out. Mung bean sweet soup is super simple to make. In this recipe, I use tapioca pearls as well as sweet potato, so it’s more filling for an afternoon snack. If you would like to use it as a dessert after the main meal, you can skip the sweet potato.
I like to use brown slab sugar, a Chinese brown sugar that is available in Asian supermarkets. You can replace it with regular brown sugar.
Prepare time: 10min
Cooking time: 35min
Makes 3 servings
- 1/3 cup mung beans
- 1/4 cup tapioca pearls
- one medium size sweet potato
- 3 cups of water
- 1/2 bar of brown slab sugar or 1/4 cup brown sugar
Soak the mung beans for 6 hours or overnight. Then dump the soaking water.
Cut the sweet potato in pieces.
Prepare the tapioca pearls.
Put the fresh water, mung beans and sweet potatoes in a pot. Bring it to boil and then simmer for 20 minutes.
Add sugar and tapioca pearls. Bring the soup to boil again, and then simmer another 10 minutes.
Serve warm or cold.
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