Sweet kelp mung bean soup is a refreshing, nutritious dessert popular in East Asia, loved for its cooling properties and delicate flavor. Here’s a simple yet detailed guide to making it at home.
Ingredients:
- 100g dried mung beans, soaked for 1 hour
- 50g dried kelp (cut into small pieces)
- 100g rock sugar (or adjust to taste)
- 1.5L water
- Optional: dried tangerine peel (for aroma) or fresh coconut milk (for creaminess).
Steps:
1. Prep the Beans: Soak mung beans in water until softened (about 1 hour), then rinse. Drain and set aside.
2. Cook the Kelp: In a pot, add kelp and 1L water. Bring to a boil, then simmer on low for 20 minutes to extract flavor.
3. Add Beans and Sugar: Toss in soaked mung beans and rock sugar. Stir well, then return to a boil. Reduce heat and simmer for 40–50 minutes, until beans are tender and the soup thickens. Stir occasionally to prevent sticking.
4. Enhance Flavor (Optional): Add tangerine peel in the last 10 minutes for a citrusy note, or pour in coconut milk after turning off the heat for a richer taste.
5. Serve: Cool slightly and enjoy warm or chilled. Leftovers can be refrigerated for up to 3 days.
This versatile soup balances the earthiness of mung beans with the umami of kelp, while sugar adds a gentle sweetness. Perfect for summer days or as a healthy dessert year-round!
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