Easy Chinese Sweet Mung Bean Soup 綠豆沙 

Step 1

Wash and rinse Chinese herbs and dry ingredients.

Step 2

Soak the herbs for 20 minutes in a small bowl to remove traces of impurities. This will help remove dust and debris. Rinse and set aside in a small bowl.

Step 3

Soak aged, dried tangerine peel separately in a small bowl. Take a small teaspoon once the orange peel softens and scrape off the white pith. This will remove the bitterness.

Step 4

Double-stew Chinese dessert soup recipes in the Buydeem Health Beverage Maker.

Step 5

It is easy to use, and you do not need to watch the water boils for long hours of cooking time.

Step 6

Simply put all the main ingredients into the stew pot and fill the main kettle with 1.5 litres of water.

Step 7

Turn on the stewing "dessert" function for 60 minutes or the "soup" function for 90 minutes. Both cooking times work. It depends on how "broken down" you prefer your whole mung beans to be.

Step 8

Add all the ingredients into a large pot not made of stainless steel like this Perfect Pot.

Step 9

Although not all Chinese herbs react with metal, it is best not to use a metal pot when making Chinese medicinal herbal soups.

Step 10

Cover ingredients with cold filtered water and boil at high heat.

Step 11

Once the hot water is boiling, reduce heat to low heat and continue cooking for 90 minutes.

Step 12

If you prefer this sweet dessert soup to have a thicker consistency, in the end, boil it for a few minutes to emulsify and reduce a little water.

Step 13

Making sweet mung bean soup instant pot is just like making adzuki beans soup. It is super easy and can be done without soaking!

Step 14

Using an Instant Pot pressure cooker reduces the cooking time by half!

Step 15

Pressure cooking cooks a pot of beans without soaking a fraction of the time compared to using an electric pressure cooker or a slow cooker.

Step 16

In the past, so much time is used prepping and soaking the beans overnight!

Step 17

The perfect way to cook this Hong Kong-style green bean soup is to pressure cook on high pressure for 45 minutes and let it naturally release pressure. The natural release will take approximately 20 minutes. If you are in a hurry, just Quick Release.

Step 18

Afterwards, I like to emulsify my Chinese mung bean soup by bringing the soup to a boil using the "Soup Mode" - I find this brings out the nutty flavours of legumes better!

Step 19

Chinese people prefer a light sweet taste compared to Western desserts. Once the green bean soup is done cooking, stir in rock sugar to your desired sweetness level.