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!
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