This Chinese green bean soup, also known as 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 filling. The green bean soup dessert requires only four ingredients and can be prepared in an hour.
This Chinese mung bean soup is one of my childhood favorites! It is comforting, delectable, and perfect for Malaysia's hot and humid weather. I love having it cold alongside Popiah for a healthy yet delicious breakfast.
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💚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
🤔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 a beloved sweet soup that is widely enjoyed throughout Asia. Mung beans are simmered in water and sweetened with sugar to make it.
Different regions have their unique way of making this soup. For the Malaysian version, they add coconut milk and pandan leaves to enhance the flavor. Additionally, sago pearls are often included to provide a satisfying texture and chewiness to the dish.
This delicious green bean soup is a versatile dish served as a refreshing tea or a sweet 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 - I am using the sugar substitute erythritol to make this low-sugar. Feel free to substitute with regular table sugar, coconut sugar, or other granulated sweetener. Sugar substitutes like Equal and Splenda will work as well.
- Sago pearls - I use mini sago pearls requiring a shorter cook time. If you are using large pearls, you will need to cook them for longer, up to 10 minutes.
- 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
- Large sago pearls - If you are using large tapioca pearls (white boba pearls), you will need to cook them for longer, around 10-15 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 - If you prefer a thinner consistency for your soup, add more water to this recipe since it tends to be thicker.
- Chilling your soup -This Chinese green bean soup can be served either warm or cold. If you prefer it served cold, allow it to cool down a bit and then place it in the fridge for a couple of hours before serving. It is worth noting that the soup may thicken as it sits, so if necessary, add a little bit of water to thin it out.
- Making mung bean popsicles - One enjoyable way to consume this soup is by transforming it into popsicles. To make popsicles, you can simply pour the soup into popsicle molds, then freeze it until it becomes solid.
✨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, you could stir in leftover roasted or steamed sweet potatoes towards the end and simmer until hot.
Chinese herbs - Chinese herbs like tangerine peel and candied winter melon enhance the flavor of this soup. In some variations, lotus seeds and ginkgo nuts are added.
Seaweed - I have yet to try this, but I do see some recipes adding a small amount of wakame to their mung bean soup. It is an excellent addition if you love that sweet and savory combo!
❄️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 - This soup freezes beautifully too! Simply divide it into individual portions and store them in 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.
❔Commonly asked questions
If you cook mung beans on the stove, you should 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.
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📖 Recipe
Chinese Mung Bean Soup (green 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 - If you prefer a thinner consistency for your soup, add more water to this recipe since it tends to be thicker.
- Chilling your soup - If you prefer it served cold, allow it to cool down a bit and then place it in the fridge for a couple of hours before serving. It is worth noting that the soup may thicken as it sits, so if necessary, add a little bit of water to thin it out.
- Making mung bean popsicles - To make popsicles, you can simply pour the soup into popsicle molds, then freeze it until it becomes solid.
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.
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