Sweet Mung Bean Soup Food

SWEET MUNG BEAN SOUP

Steps:

• First, wash and soak 1/4 cup of dried seaweeds for a couple minutes.
• Then, wash 1 cup of green mung beans and put them into instant pot.
• After that, add 5 cups of water into pressure cooker.
• Add the soaked seaweeds into the instant pot. Close the lid and vent. Push manual button and adjust time to 45 minutes at high pressure. Then, quick release pressure.
• Put 3/4 cups of brown sugar. (You can add more sugar to your taste.) Mix them well. It's ready to serve as warm or refrigerate them to serve as cold.

SWEET GREEN (MUNG) BEAN SOUP

Steps:

• Wash the beans, drain.
• Put beans in saucepan with lid, cover with water.
• Cover with lid, simmer for about 15 minutes over low heat.
• Add pandan leaves (tie them into a knot for easy removal later), continue to simmer for another 15 minutes.
• After the beans are very soft and some are split, turn off heat and remove leaves Add sugar (do taste before adding too much).
• Just before serving, add the coconut milk.
• Serve hot.

SWEET MUNG BEAN SOUP

Steps:

• Soak the dried mung beans in water for 2 hours in closed container, then rinse.
• put to boil the 500 ml water, throw in the mung beans and shredded pandan leaves. Reduce heat then Simmer and cook until the mung beans are tender.
• Throw in the palm sugar, vanilla, salt, and coconut milk, stir in until well blended. Put in the flour mixture to thicken.
• Serve warm.

MUNG BEANS COOKED IN SWEET SYRUP

Steps:

• Place the mung beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse before using.
• Combine the beans with 5 1/4 quart water in a large pot over medium heat; cook until the beans are tender, about 30 minutes. Stir the sugar into the mixture; cook and stir until the sugar is completely dissolved. Remove from heat and serve warm.

MONGO GUISADO (MUNG BEAN SOUP)

Steps:

• Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
• Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
• Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.