Ingredients

The following ingredients have 4 Servings
  • 1 cup mung beans
  • 1/4 cup rock sugar
  • a small pinch of salt
  • 3 L water
  • 1 cup mung beans (Chinese green beans)
  • 2 tbsp. rock sugar
  • a small pinch of salt
  • 2.5 L water
  • 200 g pumpkin, peeled

Instruction

  • Rinse the beans several times and then soak with clean water for around 1 to 2 hours. Drain the set aside.
  • In a high pressure cooker, add sugar, mung beans, pumpkin for winter version and water and cook with a rice or soup pressure. Then set aside for 20 minutes. Transfer out and add a tiny pinch of salt. Wait until cool down naturally.
  • If you are using a regular stewing pot, place 3000ml water, mung bean and sugar and turn the fire to high fire. Bring to a boil and turn off the fire. Rest for around 20 minutes and then turn the fire to medium high and then cook for another 20 to 30 minutes until the mung beans are almost blossomed. Add a tiny pinch of salt and wait to cool down naturally.
  • You can serve directly or fridge for 4 hours for a cold summer version.