Prep 5 mins
Cook 2 hrs
A traditional Chinese medicinal soup( more like a porridge to Westerners).This excellent recipe is from one of my favorite cookbooks,The Wisdom Of The Chinese Kitchen,by Grace Young.In it she states that this sweet soup is considered cooling ,and therefore is thought to be beneficial in hot weather and to treat itchy skin conditions,rashes,and acne-but not too eat more than 1 1/2 cup at a time or it may cool the body too much and make people with weak constitutions faint!(I eat much more than the serving and have always been fine lol)For this recipe you need green mung beans,not hulled yellow beans,and Chinese brown sugar also called brown candy.The sugar can be found in almost any Asian market and is sold in slabs that are about the color and cosistency of piloncillo or soft jaggery and come 4-6 slabs in a package.They should be soft enough to cut easily if the package has been stored properly.For the medicinal benefits the sugar should not be substituted,as the brown candy is believed to be superior to other sugars and remove toxins from the body.
- 236.59 ml dried green mung beans
- 1419.54 ml water
- 59.14 ml dried lotus seeds, with skins
- 85.04 g chinese brown sugar (brown candy,1 1/2 slabs)
- Wash the mung beans in cold water several times discarding any debris.Place the mung beans and the water in a medium large saucepan and bring to a boil.
- Reduce the heat to low and simmer,covered ,for 1 hour.Stir occasionally to keep the beans from sticking.
- Let the beans cool slightly,then puree until smooth.
- Return the puree to the pan with the lotus seeds and bring to a boil again.Reduce heat and let simmer,uncovered for 1 hour.If it seems to be too thick add more water-it should be the consistency of a lentil or split pea soup.
- Chop the brown sugar and stir into the soup.Let simmer,stirring u ntil the sugar has dissolved.
- Serve hot.