Mung Bean Soup

January 3, 2010

Not for the faint-hearted! Heavy in coconut cream and sugar!


  1. 1 cup mung bean (dried or soak overnight)
  2. 5 cups water
  3. 1 coconut sugar
  4. 1 tin coconut cream

Boil mung bean in water until the beans soften. Add sugar, cook until  dissolved. Add coconut cream and stir well. Serve warm or cold. Freeze it to make nice ice lolly for summer.


5 Responses to “Mung Bean Soup”

  1. Michael Says:

    i remember eating these ice lollies when I was in Korea, also red bean as well. Yum!

  2. kokloongw Says:

    Yes, in Malaysia, red bean (adzuki bean) version is the common one. It was my childhood favourite ice lolly! :)

  3. kris Says:

    comfort food! add some tapioca. so so so luvly!

  4. Eeling Says:

    Finally the first vegan recipe on your blog :) Can I have more?

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