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    You are in: Home / Recipes / Sweet Green (Mung) Bean Soup Recipe
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    Sweet Green (Mung) Bean Soup

    Sweet Green (Mung) Bean Soup. Photo by WaterMelon

    1/1 Photo of Sweet Green (Mung) Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    WaterMelon's Note:

    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*)!

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    Units: US | Metric


    1. 1
      Wash the beans, drain.
    2. 2
      Put beans in saucepan with lid, cover with water.
    3. 3
      Cover with lid, simmer for about 15 minutes over low heat.
    4. 4
      Add pandan leaves (tie them into a knot for easy removal later), continue to simmer for another 15 minutes.
    5. 5
      After the beans are very soft and some are split, turn off heat and remove leaves Add sugar (do taste before adding too much).
    6. 6
      Just before serving, add the coconut milk.
    7. 7
      Serve hot.

    Ratings & Reviews:

    • on October 30, 2004


    • on May 25, 2004


      This is the kind of recipe that you can play around with to get the taste to your liking. The recipe says to simmer mung beans for a total of 30 mins. I found that I had to boil them at a higher temperature much longer to get them soft. Also, I used vanilla instead of pandan leaves. I boiled the beans together with the sugar and vanilla. When serving I put a small portion of beans in a bowl, barely coating them with water and added about a tablespoon of the coconut milk. Then I added a little more sugar, tasting as I went along to get the sweetness right. With a little tweaking this recipe came out great. Next time I will try the pandan leaves or tamarind paste to get a more exotic flavor. The recipe says to serve the soup hot, but I\'ve tried it both ways and I prefer it cold. If you prefer oriental-style desserts, which are less sweet with more subtle flavor, then you will love this recipe.

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    • on May 13, 2004


      Thank you for an interesting recipe. I had never cooked mung beans before, and was quite surprised at how quickly they cooked. I did add the sugar to taste, and used about 1 tablespoon less. I didn't have pandan leaves, but used 2 drops pure pandan oil. (The oil is very strong, so I was being careful. 3 drops may have been all right, too.) After sampling the soup, I decided I wanted something a little more substantial, so increased the dry coconut milk to 3 tablespoons, and also added 2 tablespoons dry skim milk to add more flavor. I may experiment with sweetened condensed milk next time. I intend to serve this chilled. BTW, I think that it would be possible to get 4 to 5 servings from this.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sweet Green (Mung) Bean Soup

    Serving Size: 1 (602 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 449.6
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 53.8 mg
    Total Carbohydrate 86.0 g
    Dietary Fiber 18.9 g
    Sugars 24.9 g
    Protein 26.0 g

    The following items or measurements are not included:

    coconut milk powder

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