Cooling Chinese Mung Bean Soup Dessert

A bowl of mung bean soup served with a ceramic spoon on a plate.

5 from 1 vote

Cooling Chinese Mung Bean Soup Dessert

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.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: Chinese, Malaysian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 213kcal

Author: Meesha

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

*Sago pearls - I am using small 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.

Helpful tips

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.

Storing - Leftover mung bean soup can be refrigerated for 3-4 days and frozen for a month. Divide it into individual portions before freezing, so you will only take out what you need.

Reheating - Allow frozen soup to defrost overnight in the fridge. After storing, the soup will thicken significantly, so add enough water to thin it.

Nutrition