Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Select 200g of fresh green shiny mung beans, wash them clean, pour 500ml of freshly boiled hot water directly over them, soak for about 30 minutes, and drain the water afterwards.
Watch out
Must use freshly boiled hot water to soak, otherwise the beans will not crack quickly.
Put the soaked and drained 200g mung beans into an ice cube tray, add 300ml water, and put it in the freezer until frozen solid.
Watch out
Must be frozen into ice cubes, otherwise the mung beans will not crack quickly when heated.
Put the frozen 500g mung bean ice cubes into the clay pot, add 1000ml water to eight-tenths full, squeeze in the juice of half a lemon, and stir well.
local_fire_departmentHigh heatWatch out
Do not use tap water, otherwise the bleaching powder inside will turn the mung bean soup red.
Bring to a boil over high heat, then turn to low heat and cook for 5 minutes. After the time is up, add 100g tapioca pearls and mix well.
local_fire_departmentLow heat 5 minutesWatch out
Stir occasionally after adding the tapioca pearls, otherwise they will easily stick to the bottom.
When moving the heated clay pot, you must use heat-insulating gloves to avoid high-temperature burns.
Then add 50g pre-soaked lotus seeds and 50g yellow sugar, cover and simmer on the lowest heat for about 20 minutes, stirring occasionally to prevent sticking, until the mung beans burst completely and the soup becomes thick and smooth.
local_fire_departmentLowest heat 20 minutesWatch out
Stir occasionally during cooking, otherwise the yellow sugar will sink to the bottom and stick to the pot.
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