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Lotus Seed and Mung Bean Sweet Soup
Rate this recipeLotus seed and mung bean sweet soup is a much-loved classic, delicious and highly nutritious. But if it isn't prepared properly, the ingredients can easily lose their goodness, so before you make it, don't miss the method shared below!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Hulled mung beans
100 g
Sugar
150 g
Vanilla
1 vial
Fresh lotus seeds
100 g
Arrowroot starch
3 tablespoon
Water
400 ml
Implementation Steps
01
Rinse the mung beans and soak them in warm water for 1–2 hours to soften so they cook more easily.
Rinse the fresh lotus seeds and use a sharp knife to remove the green germ.
Rinse the fresh lotus seeds and use a sharp knife to remove the green germ.
02
Steam the mung beans until soft.
Put the lotus seeds in a pot with just enough water to cover and simmer until tender.
Put the lotus seeds in a pot with just enough water to cover and simmer until tender.
03
Once the lotus seeds are just cooked, add the steamed mung beans to the pot. Add the sugar and stir over medium heat until it dissolves.
For a lovely thick texture, mix 1 tablespoon arrowroot starch with ½ bowl water and stir it into the pot, stirring constantly so it doesn't form lumps. When the soup has thickened, turn off the heat.
Remember to add a little vanilla for an even more inviting aroma.
For a lovely thick texture, mix 1 tablespoon arrowroot starch with ½ bowl water and stir it into the pot, stirring constantly so it doesn't form lumps. When the soup has thickened, turn off the heat.
Remember to add a little vanilla for an even more inviting aroma.
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