MUNG BEANS SOUP RECIPES

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.

Steps:

• Combine the mung beans and 1 cup water in a pot and bring to a boil; boil over medium heat until the beans are very tender, about 30 minutes. Mash the beans thoroughly. Stir 1/2 cup sugar into the mashed beans; set aside.
• Mix the glutinous rice flour, 2 tablespoons sugar, salt, and 1/4 cup water together in a large bowl; knead together just enough to form a ball. Divide the ball into small pieces and roll into balls. Flatten each ball of dough, and spoon 1 tablespoon of the mashed bean mixture into the middle of the dough. Wrap the dough around the bean mixture and pinch the edges together to seal. Repeat until all the dough and paste is used.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the balls in batches in the hot oil until golden brown, 5 to 10 minutes per batch. Serve hot.