Sweet Mung Bean Soup

People around me generally prefer red bean to mung bean (green bean). I don't know why. Personally I feel that the "cooling" effect of mung bean is more appropriate for our climate.

I remembered when I was expecting Sheen, I was always hungry (yes, right from the first trimester). I will wake up at 2am to ransack the fridge for food. In the end, I cooked big pot of green bean and keep tubs in the fridge for all the hunger pangs!

Recently I found this Ayurvedic Tips saying the bean used to enhance overall health and vitality. If you are not into the ancient indian medicine, read up on the medicinal properties of mung beans in Chinese System of Food Cures.

Anyway, good health or not, let's have some sweet soup:

Ingredients

1/2 cup of mung beans

6 cups of water

5 tablespoons sugar or to taste
5 tablespoons sago (optional)

Method

1. Soak beans overnight, or least for 4 hours, in plenty of water.
2. Place in a large pot, add water.
   Bring to a boil, add sugar & sago (optional), stir and simmer for 1 hour.
3. Serve warm or cold.
   

My Notes:

• This portion is enough for a family of 4.
• For better taste, I use the gula melaka (palm sugar) instead of white sugar. I like the aroma from gula melaka. Also I will add some coconut milk; it's not so healthy but the soup does taste better :-)
• When I am lazy, I skip the soaking part. Just wash and put everything into the slow cooker. Next morning I pack it for breakfast.
• All the balance I will fill them into the plastic containers and keep in the fridge. That's supper for me! Will keep well for 3 days.

Lovely Swirl huh?