I wanted to incorporate Mung Bean into our diet as it is known to have many nutrients and able to aid many ailments. For Chinese, it is also known to lower body heat. So when I saw this Mung Bean Milk (绿豆沙奶), I decided to give it a try and see whether my kids take to it as they hated Mung Bean Soup.
It is also perfect for such a hot day too.
Learning experience:
I used 900ml water instead as I find 600ml with my pot was too little. Thus I omit out the hot water during mid time boiling.
50g sugar was just right for me but hubby prefers it sweeter. I thought suddenly came and I think adding a little gula melaka syrup will heighten the taste of this milk.
This is quite similar to the Taro milk that I had done before and love it.
Thanks B for sharing this nice recipe. We enjoyed this too.
Source
What you need:200g mung bean, soak in water for one hour600ml waterhot water (enough to cover the mung bean)50g sugar (or to taste)
Cold milk
Method:
Wash and soak mung beans for one hour.
Combine mung bean and water and bring to a boil. Lower heat and simmer for 20 mins.
Add in hot water, enough to cover the mung bean, and continue to cook for 20 mins or until beans are soft. (I omitted adding hot water but continue to do the full 40 mins simmering).
Add in sugar (to taste) and mix until beans mixture thickens.
Remove and beans paste.
Add 1 part bean paste to 1 part milk into a blender.
Blitz till fine.
Put some bean paste into a cup and pour in the mung bean milk for texture.
Serve cold.
Enjoy!
