Mung Bean Water
Mung Bean Water
Ingredients
- 100 g mung beans
- 1000 ml water, for cooking
- 50 g rock sugar, optional
- 200 ml water, for blending
Instructions
- 1
Rinse the 100 g of mung beans thoroughly under cold running water.
⏱️ 2 min
- 2
Place the rinsed mung beans in a bowl and cover with water. Allow them to soak for at least 2 hours, or preferably overnight, to soften.
⏱️ 120 min
- 3
Strain the soaked mung beans, discarding the soaking water.
⏱️ 1 min
- 4
Transfer the strained mung beans to a large pot and add 1000 ml of fresh water.
⏱️ 2 min
- 5
Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the mung beans are very soft and easily mashable.
⏱️ 30 min
- 6
If desired, add the 50 g of rock sugar to the pot.
⏱️ 1 min
- 7
Stir continuously until the rock sugar has completely dissolved into the mung bean mixture.
⏱️ 2 min
- 8
Remove the pot from the heat and allow the mung bean mixture to cool down to room temperature.
⏱️ 30 min
- 9
For a smoother texture, carefully pour approximately half of the cooled mung bean mixture into a blender.
⏱️ 2 min
- 10
Add 200 ml of fresh water to the blender with the mung bean mixture.
⏱️ 1 min
- 11
Blend on high speed until the mixture is completely smooth and creamy.
⏱️ 3 min
- 12
Pour the blended mixture back into the pot with the remaining unblended mung bean mixture.
⏱️ 1 min
- 13
Stir well to ensure both parts are thoroughly combined.
⏱️ 1 min
- 14
Serve the Mung Bean Water chilled, optionally over ice and garnished with a fresh mint leaf for an extra refreshing touch.
⏱️ 1 min
Kitchen Tools
Mung Bean Water
- 100 g mung beans
- 1000 ml water, for cooking
- 50 g rock sugar, optional
- 200 ml water, for blending
Instructions
- 1
Rinse the 100 g of mung beans thoroughly under cold running water.
⏱️ 2 min - 2
Place the rinsed mung beans in a bowl and cover with water. Allow them to soak for at least 2 hours, or preferably overnight, to soften.
⏱️ 120 min - 3
Strain the soaked mung beans, discarding the soaking water.
⏱️ 1 min - 4
Transfer the strained mung beans to a large pot and add 1000 ml of fresh water.
⏱️ 2 min - 5
Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the mung beans are very soft and easily mashable.
⏱️ 30 min - 6
If desired, add the 50 g of rock sugar to the pot.
⏱️ 1 min - 7
Stir continuously until the rock sugar has completely dissolved into the mung bean mixture.
⏱️ 2 min - 8
Remove the pot from the heat and allow the mung bean mixture to cool down to room temperature.
⏱️ 30 min - 9
For a smoother texture, carefully pour approximately half of the cooled mung bean mixture into a blender.
⏱️ 2 min - 10
Add 200 ml of fresh water to the blender with the mung bean mixture.
⏱️ 1 min - 11
Blend on high speed until the mixture is completely smooth and creamy.
⏱️ 3 min - 12
Pour the blended mixture back into the pot with the remaining unblended mung bean mixture.
⏱️ 1 min - 13
Stir well to ensure both parts are thoroughly combined.
⏱️ 1 min - 14
Serve the Mung Bean Water chilled, optionally over ice and garnished with a fresh mint leaf for an extra refreshing touch.
⏱️ 1 min