Green Bean Soup 绿豆汤

Mung beans, are commonly used in Chinese cuisine, especially in desserts and cookies.  They are called 绿豆, which literally means ‘green bean’.  It is actually seeds of Vigna radiata.

绿豆汤 is sweetened green bean soup savoured by the Chinese as a dessert, served hot or chilled.  It is believed to have ‘cooling’ property.

It is often cooked with pearl tapioca, flavored with pandan leaves.  The Malay tends to adds coconut milk into the broth to make it more creamy.

I myself like it to be more watery ( less bean, more water ), blended and served chilled, especially during hot days.