mung bean and lily soup

How to Make Mung Bean and Lily Soup: A Complete Guide

Mung bean and lily soup is a refreshing, nutritious dessert popular in Asia, loved for its cooling properties and delicate flavor. Here’s a simple yet comprehensive guide to making it at home.

Ingredients:

100g dried mung beans, 50g dried lily bulbs, 100g rock sugar (or to taste), 10-15 dried red dates (optional), and 1 liter of water. Soak lily bulbs and red dates in warm water for 20 minutes until soft; rinse mung beans thoroughly.

Steps:

1. Prep the beans: Soak mung beans in water for 1 hour (or skip for quicker cooking). Drain.

2. Cook the beans: In a pot, add mung beans and 1 liter of water. Bring to a boil, then simmer on low heat for 40-50 minutes until tender, occasionally skimming foam.

3. Add lilies and dates: Once the beans are soft, add drained lily bulbs, red dates, and rock sugar. Stir gently.

4. Simmer to perfection: Cook for another 15-20 minutes until the lilies are translucent and the soup thickens slightly. Adjust sugar to taste.

Serving Tips:

Enjoy hot or chilled. For extra richness, add a few osmanthus flowers or a pinch of salt to enhance sweetness. This soup is naturally vegan and gluten-free, perfect for a light dessert or summer cooler.

With its simple steps and wholesome ingredients, mung bean and lily soup is a delightful treat that balances health and taste effortlessly.