This Chinese mung bean soup is a sweet and creamy soup that can be served warm or cold! Packed with protein and fiber, it is incredibly nourishing and cooling. All you need are 4 ingredients, and it is ready in an hour.
Chinese mung bean soup, like my black glutinous rice dessert, is a popular dessert soup (糖水) here in Malaysia! I love having it for breakfast, alongside other Malaysian street foods like taro cake, stir-fry rice vermicelli, and popiah.
This soup is said to have cooling properties according to traditional Chinese medicine. Hence, it is one of my go-to drinks (along with lemon barley water) on hot summer days.
Jump to:
🤔What is Chinese mung bean soup
Mung bean soup, commonly referred to as green bean soup dessert or “绿豆汤” (lǜdòu tāng) in Chinese, is made by cooking mung beans until soft, then mixed with other ingredients such as coconut milk and sugar.
Different regions have their unique way of making this soup. In Malaysia, pandan leaves and coconut milk are typically added. Additionally, sago pearls are often included to provide a satisfying texture and chewiness to the dish.
This delicious green bean soup can be served for breakfast, midday tea, or dessert. It is a popular choice for breakfast among Malaysians, often accompanying Chinese dim sum.
🥥What you will need
📃Ingredients notes and substitutions
- Mung beans - Also known as Chinese green beans. They are found in most groceries, usually in the bulk-dried food section. You can also purchase it online.
- Sugar - Traditional recipes uses rock sugar or coconut sugar, but any sugar will work. For a healthier option, you can use sugar substitutes such as erythritol, Splenda, or stevia.
- Sago pearls - I am using mini sago pearls that can be cooked quickly. However, if using large pearls, you will need to cook them for longer.
- Pandan leaves - I did not use pandan leaves as I can't find them, but I highly recommend adding pandan leaves if you can get your hands on them. They provide a subtly fragrant flavor that will elevate the taste of this Chinese mung bean soup.
🔪How to make
You can make this Chinese green bean soup on the stove or in an Instant Pot. The instructions for making it on the stove will be provided in the recipe card at the bottom of this post.
Add green beans, water, and pandan leaves (if using) to the inner pot.
Cook at high pressure for 40 minutes, then quick release the pressure.
Change the Instant Pot to saute mode. Add sago, and simmer for a few minutes or until the sago pearls are translucent.
Add coconut milk and sugar to taste. Your sweet mung bean soup is ready to be served.
✅Helpful tips
- Size of sago pearls - Large tapioca pearls require a longer cooking time, up to 15 minutes. If you are making yours in the Instant Pot, I recommend cooking them together with the mung beans instead of adding them towards the end.
- Adjusting consistency to liking - Add a splash more water or coconut milk for a thinner soup.
- Serving it cold - Allow mung bean soup dessert to cool slightly. Then, refrigerate it for a couple of hours before serving.
✨Variations and add-ins
Below are some other ingredients that are commonly added to mung bean soup:
Sweet potato or pumpkin - Add sweet potato or pumpkin cubes in the last 10-15 minutes of cooking. Alternatively, stir in leftover steamed sweet potatoes towards the end and simmer until hot.
Chinese herbs - Chinese herbs like tangerine peel, gingko nuts, lotus seeds, or candied winter melon enhance the flavor of this soup.
Making mung bean popsicles - One enjoyable way to consume this soup is by transforming it into popsicles. To make popsicles, you can pour the soup into popsicle molds and then freeze it until it becomes solid.
❄️Storing suggestions
Fridge - Store leftover Chinese green bean soup in a sealed container, which can be kept in the refrigerator for 3-4 days.
Freezer - Divide it into individual portions and store them in souper cubes or freezer containers for up to a month. Although the coconut milk may separate slightly, it will still be delicious.
Reheating - Allow frozen soup to defrost overnight in the fridge. The soup will thicken significantly upon refrigeration or freezing, so add sufficient water to thin. Enjoy it cold or heat it in the microwave or stove before serving.
💚Why you will love this recipe
- Creamy and indulgence yet incredibly refreshing
- Versatile and can be served hot or cold
- Wholesome and is a good source of protein and fiber
- Easy to prepare and only require 4 simple ingredients
❔Commonly asked questions
If you plan to cook mung beans on the stove, it is recommended to soak them for at least 1-2 hours to reduce cooking time. On the other hand, soaking is optional if you cook them in an Instant Pot or pressure cooker.
🍽️More vegan Malaysian recipes
If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉
📖 Recipe
Cooling Chinese Mung Bean Soup Dessert
Ingredients
- 1 cup dried mung beans (200g)
- 6 cups water (1400ml)
- 3 pandan leaves knotted (optional)
- 3 tablespoons sago pearls (30g)*
- ½ cup coconut milk full-fat or trimmed (125ml)
- ¼ cup sugar or adjust to taste
Instructions
On the stove
- Soak mung beans in water for 1-2 hours, or overnight. Drain and rinse well.1 cup dried mung beans
- Add mung beans, water, and pandan leaves (if using) to a soup pot, and bring the mixture to a boil.6 cups water, 3 pandan leaves
- Cover and allow it to simmer on low to medium heat for up to an hour or until the beans are soft and mushy.
- Once the beans are cooked, add sago pearls. Simmer for a couple of minutes or until the sago is chewy and translucent.3 tablespoons sago pearls
- Remove from heat, then stir in coconut milk and sugar.½ cup coconut milk, ¼ cup sugar
In an Instant pot
- Add green beans, water, and pandan leaves (if using) to the inner pot.1 cup dried mung beans, 6 cups water, 3 pandan leaves
- Cook at high pressure for 40 minutes, then quickly release the pressure.
- Change the Instant Pot to saute mode. Add sago, and simmer for a couple of minutes or until the sago pearls are translucent.3 tablespoons sago pearls
- Add coconut milk and sugar to taste. Your sweet mung bean soup is ready to be served.½ cup coconut milk, ¼ cup sugar
Notes
- Adjusting consistency to liking - Add a splash more water or coconut milk for a thinner soup.
- Serving it cold - Allow mung bean soup dessert to cool slightly. Then, refrigerate it for a couple of hours before serving.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Save this recipe!
Email yourself a link to this page and come back later.
Join the discussion !