This recipe is of Chinese origin. Mung beans are cooked and served in a sugary syrup. Three ingredients make this deliciously simple dessert.
If palm sugar is unavailable, substitute in dark brown soft sugar.
so excited that i found this recipe! my mother made this for me growing up and i was craving it. it's so simple and healthy. i soaked the mung beans overnight which caused them to retain a lot of water so i only added 4 cups when cooking. i didn't have palm sugar so i just used 1/2 cup of organic cane sugar. i thought it was sweet enough. you can always add more after tasting. thank you for this recipe wiley! - 20 Apr 2012 (Review from Allrecipes US | Canada)
My parents used to make this dish during the summer. Instead of having the soup hot, it was a perfect dish served cold. I much prefer this to sweet red bean soup. - 13 Sep 2012 (Review from Allrecipes US | Canada)