Mung Bean Sweet Soup
Ingredients
- 200 gmung beans (soaked)
- 800 mlMineral water
- 100 gpalm sugar (crushed)
- 15 gTapioca or Japanese pearls
- 200 mlCoconut milk
- 1 pinchFleur de sel
Method
A smooth texture where the beans break down into a thick cream. The aroma of palm sugar blends with the richness of coconut milk that coats the palate.
- 1
Rinse the mung beans in clear water until the water runs clear. Let them soak to soften before cooking.
- 2
Place the beans in mineral water. Bring to a boil, then lower the heat. Cook until the beans burst and crush easily under the pressure of a spoon.
- 3
Add the palm sugar and sea salt. Sprinkle in the tapioca to give body to the preparation. Stir until the mixture thickens and becomes translucent.
- 4
Heat the coconut milk over low heat. It should be hot and creamy. Pour over the beans just before serving to create a color contrast.
Frequently asked questions
How do you get this dish right?
- If the soup is too thick, thin it out with a little hot water.
- The tapioca must be cooked until the pearls are completely transparent.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a saucepan.
