Description
An absolute summer staple sweet in Taiwan where mung beans are simmered until fluffy and skins burst, lightly sweetened with sugar, and drunk cold with ice.
Restaurants serving Mung Bean Soup
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mung beans
- White sugar(or Red sugar)
- Water
Instructions
- [Authentic Recipe]
- [Mung Bean Prep] Wash dried mung beans well, soak in plenty of water for hours to overnight.
- Put mung beans and fresh water in a pot, heat on high.
- When boiling, reduce to low, simmer slowly for
- mins to
- hr while skimming scum.
- [Biggest Point] Cook until the mung bean skins 'pop' open, the yellow starch inside dissolves into the soup, and the beans become 'fluffy (Mianmi)' (undercooked/hard beans taste bad).
- After beans are completely soft, add white sugar (or red sugar) for a gentle sweetness (caution: adding sugar while beans are hard prevents them from softening).
- Turn off heat, remove residual heat, chill ice-cold in fridge.
- Plate, optionally topping with Job's tears (barley), chewy boba, or Fen Guo (sweet potato flour jelly).
Learn more Spice, substitutes, tips
Key spices
Rustic bean aroma of mung beans
Substitutes at Japanese supermarkets
Red beans (becomes Hongdou Tang)
Pairing
Youtiao(Fried dough)
Trivia
[For Health Conscious] In contrast to winter's 'Hongdou Tang' (red bean soup), summer is 'Lvdou Tang'—Taiwanese common sense. Mung beans are believed in Chinese medicine to 'lower body heat (Tui Huo)' and 'detoxify'. The rustic national dessert Taiwanese love most to cool exhausted bodies from the inside.
Eating tips & etiquette
[Unique Eating] Gulp the ice-cold soup directly from the bowl, then toss the massive fluffy mung beans sunken at the bottom into your mouth with a spoon all at once!
Allergen
Soy (Mung beans)