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mungbean soup

17. December 2007
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If you are looking for a sweet treat that’s a bit different, you can’t go past Chinese-style bean soup.
It’s often served at the end of a Chinese banquet and can be red bean (adzuki), tapioca and coconut, lotus seed, even peanuts, or, as in this case, mung bean.

The preparation couldn’t be simpler. Soak your beans of choice overnight to reduce cooking time, then boil in just enough water to cover the beans at all times (top up as needed) until the beans are well cooked. if you want a very mushy soup, cook it for slightly longer. Add a chunk of rock sugar in with your beans and let it dissolve completely.
This is also the stage when you can add goodies like dried longan or other fruits, or lotus nuts. You could also add them after the next step.
Let the soup cool slightly, then pour about half of your beans and water (try not to blend any of the extras though) in a food processor and pulse until smooth.
Pour the puree back into your beans and stir well. You should now have a thick, slightly chunky soup. If you like a creamier texture, just blend more of your soup until you have the consistency you want.
Taste to see if it’s sweet enough. You may want to add more rock sugar.

Serve hot at the end of a great meal for a sweet, warm and satisfying treat. Serve with some fresh, seasonal fruit on a seperate platter.

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