When the weather changes from dry and cold to wet and warm, my throat and digestive system usually goes through a change too. As the Chinese really based everything on the idea of 'Yin & Yang', there are certain categories of food that we believe can do good to our body when we are under the weather!
Mung Bean is said to have a cooling effect and my mom always make this sweet soup when the weather gets too hot in Malaysia. It is believed that green bean dispels excessive heat built up in the body system and this dessert is good served hot or cold. It is thick and smooth when served hot and when left overnight in the fridge, the liquid thickens and can be diluted with a little water before serving. The Mung Bean must be soaked at least 4 hours or overnight to soften it but not too long or else they will start to sprout. I used Chinese brown sugar bars but brown sugar can be substituted. I added dried seaweed kelp or more known as 'Kombu' in the Asian market as this is the Cantonese way of doing it as to add more benefit to the dessert, which provides as a dietary fiber. The kelp must first be soaked in water to hydrate it and get rid of the salt before adding it lastly to the soup. A very simple dessert to make for a warm spring day.
1 cup Mung Green Bean (not yellow split beans), soaked in 3 cups water for 4 hours
2 bars of chinese brown sugar (or substitute with 1 to 1-1/2 cup brown sugar)
10 cups water & 2 cups water
1 piece of dried seaweed Kelp/Kombu (to yield 1/2 cup) (rinsed and soaked for 20 mins)
1)Rinse the soaked Mung bean in a colander under running water.
2)Boil 10 cups of water till rolling boil stage. Pour in the Mung Beans and let it simmer for 30 mins at medium heat. Do not cover the lid as it will boil over.
3)Stir in the sugar and let it boil another 30 mins. Add in 2 cups of water.
4)Cut the kelp to thin slices and add into the boiling soup and boil another 10 mins. Turn off the heat and serve hot or cold.
Serves: 4 person