SWEET MUNG BEAN SOUP INSTANT POT RECIPES

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MUNG BEAN (CHINESE GREEN BEAN) SOUP | CHINA SICHUAN FOOD



Mung Bean (Chinese Green Bean) Soup | China Sichuan Food image

a traditional Chinese summer dessert soup--mung bean soup

Provided by Elaine

Categories     Breakfast    Soup

Total Time 100 minutes

Prep Time 60 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 9

1 cup mung beans
1/4 cup rock sugar
a small pinch of salt
3 L water
1 cup mung beans (Chinese green beans)
2 tbsp. rock sugar
a small pinch of salt
2.5 L water
200 g pumpkin, peeled

Steps:

  • Rinse the beans several times and then soak with clean water for around 1 to 2 hours. Drain the set aside.
  • In a high pressure cooker, add sugar, mung beans, pumpkin for winter version and water and cook with a rice or soup pressure. Then set aside for 20 minutes. Transfer out and add a tiny pinch of salt. Wait until cool down naturally.
  • If you are using a regular stewing pot, place 3000ml water, mung bean and sugar and turn the fire to high fire. Bring to a boil and turn off the fire. Rest for around 20 minutes and then turn the fire to medium high and then cook for another 20 to 30 minutes until the mung beans are almost blossomed. Add a tiny pinch of salt and wait to cool down naturally.
  • You can serve directly or fridge for 4 hours for a cold summer version.

Nutrition Facts : Calories 227 kcal, CarbohydrateContent 44 g, ProteinContent 12 g, SodiumContent 32 mg, FiberContent 8 g, SugarContent 15 g, ServingSize 1 serving

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