Mung Bean Soup With Sago Recipe

Mung Bean and Sago Soup is a simple yet delightful dessert, perfect for any occasion. It’s incredibly easy to make with just four ingredients—one of them being water!

What is Mung Bean and Sago Soup

Mung Bean and Sago Soup is a traditional Asian dessert made primarily with mung beans and sago pearls, often sweetened with rock sugar.

While it may not be as popular as red bean dessert soup, it offers a light, mildly sweet flavor that can be enjoyed warm or chilled.

This delightful soup is especially cherished in Chinese cuisine, providing a refreshing treat for any occasion.

On scorching summer days, the heat feels suffocating, but the lively shouts of vendors selling “green bean soup, red bean soup!” cut through the air.

The moment my daughter hears those familiar calls, her eyes light up, and she tugs at my hand, begging sweetly, “Mom, can we get some?”

Her excitement makes it impossible to resist, and she seems to love these sweet treats more than anything.

Here’s the deal: I can make a big batch of mung bean soup and store it in the freezer. Whenever they want some, I can just serve it up—super convenient and cost-effective!

For this recipe, I use a rice cooker instead of the stove—it’s much easier and more convenient.

Key Ingredients:

1. Mung Beans: Small green legumes that, when cooked, become soft and creamy. Mung beans are often used in both sweet and savory dishes across Asia. They are the key ingredient I use to make Mung Bean Cake and Mung Bean Popsicles.
2. Sago Pearls: Small, translucent pearls made from the starch of sago palm stems or sometimes tapioca. They are often added to Chinese dessert soups (tang sui), like Red Bean Soup with Sago, Sweet Potato Tapioca, or Taro Sago Dessert. When cooking sago, don’t rinse it beforehand. Add it directly to boiling water, or it will dissolve. Check out my guide on how to cook sago if you’re preparing it separately!
3. Rock Sugar: A commonly used sweetener in Asian desserts that imparts a mild, pure sweetness. The amount of rock sugar can be adjusted based on your preference.

Popular Variations:

• Coconut Milk Addition: Some versions of the soup include coconut milk for added richness and creaminess.
• Different Sweeteners: Instead of rock sugar, honey or brown sugar can be used to introduce different flavors.
• Toppings: Fresh fruits like mango or pieces of taro can be added for extra flavor and texture.

Ingredients:

• 500g mung beans
• 100g white sago pearls
• 1000ml boiling water (adjust as needed)
• Rock sugar, to taste (about 80g or adjust to preference)

Instructions:

Prepare the mung beans:
Thoroughly rinse the mung beans under cold water to remove any dirt or debris. No soaking is necessary for this recipe.

Start cooking the mung beans:
Add the mung beans into a clean rice cooker. Slowly pour in the sago pearls. Pour in the boiling water, making sure the water covers the beans and sago by about 3-4 cm to prevent drying out during cooking.

Cook the soup:
Set the rice cooker to the ‘porridge’ setting or cook for about 45 minutes. Check the sago pearls’ transparency during the cooking process; they should gradually turn translucent.

Add sweetness:
After 45 minutes, open the lid and stir in the rock sugar. Adjust the sweetness according to your taste. Stir until the sugar fully dissolves into the soup.

Serve and enjoy:
Ladle the soup into bowls and serve warm. If you prefer a chilled version, let the soup cool to room temperature before placing it in the refrigerator for 1-2 hours. Chilled mung bean and sago soup is particularly refreshing on a hot day!

Notes:

• Tip for the perfect sago pearls: Never cook sago pearls directly in cold water, as they will dissolve. Always use boiling water.
• Sweetness level: Adjust the amount of rock sugar to your taste. You can also substitute with honey or your preferred sweetener for a different flavor.
  

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  Mung Bean Soup With Sago Recipe

  Mung Bean and Sago Soup is a simple yet delightful dessert, perfect for any occasion. It's incredibly easy to make with just four ingredients—one of them being water!

  Course Dessert

  Cuisine Chinese

  Prep Time 10 minutes minutes

  Cook Time 45 minutes minutes

  Servings 4

  Calories 486kcal

  Ingredients

  • 500 g mung beans
  • 100 g white sago pearls
  • 1000 ml boiling water adjust as needed
  • Rock sugar to taste (about 80g or adjust to preference)

  Instructions

  Prepare the mung beans:

  • Thoroughly rinse the mung beans under cold water to remove any dirt or debris. No soaking is necessary for this recipe.

  Start cooking the mung beans:

  • Add the mung beans into a clean rice cooker. Slowly pour in the sago pearls. Pour in the boiling water, making sure the water covers the beans and sago by about 3-4 cm to prevent drying out during cooking.

  Cook the soup:

  • Set the rice cooker to the 'porridge' setting or cook for about 45 minutes. Check the sago pearls' transparency during the cooking process; they should gradually turn translucent.

  Add sweetness:

  • After 45 minutes, open the lid and stir in the rock sugar. Adjust the sweetness according to your taste. Stir until the sugar fully dissolves into the soup.

  Serve and enjoy:

  • Ladle the soup into bowls and serve warm. If you prefer a chilled version, let the soup cool to room temperature before placing it in the refrigerator for 1-2 hours. Chilled mung bean and sago soup is particularly refreshing on a hot day!

  Video

  Nutrition

  Calories: 486kcal | Carbohydrates: 91g | Protein: 30g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 53mg | Potassium: 1558mg | Fiber: 21g | Sugar: 8g | Vitamin A: 143IU | Vitamin C: 7mg | Calcium: 173mg | Iron: 8mg