- 1/4 cup (50g) split yellow mung beans
- 3 tbsp (45ml) maple syrup (or white sugar)
- 3/4 cup (180ml) water
- 1/8 tsp salt
- 1 teaspoon (5ml) vanilla extract
- 2 tsp tapioca starch (diluted in 1 tbsp water)
- 1/2 cup (120ml) full-fat coconut milk*
- 1 tbsp toasted sesame seeds (for topping)
- Place the split mung beans in a bowl and cover with water. Soak the beans for about 2 hours.
- Drain and rinse the beans. Wash them a couple of times under cold water. Transfer the beans to a medium saucepan. Add the maple syrup, water, and salt.
- Bring to a boil, then lower the heat to a simmer, and cook uncovered for about 25 minutes. Check regularly to make sure there is still some water remaining. Once the beans are soft, you should still have a little bit of water, but it should not be soupy. If no water remains, add about 1/4 cup of water.
- Stir in the vanilla extract, and pour in the tapioca diluted in water. Cook for one more minute.
- Remove from heat and let it cool at room temperature. You can enjoy at room temperature, or chilled (my favorite).
- Serve with chilled coconut milk on top and sprinkle toasted sesame seeds! This sweet soup will keep for up to 3 days in the refrigerator.
*If you want to thicken the coconut milk, transfer it to a small saucepan. Add about 1 teaspoon of tapioca starch, and heat over medium heat, whisking regularly until it thickens.
This makes a small batch (serves 2), so feel free to double the recipe!
- Serving Size: 1
- Calories: 253
- Sugar: 19g
- Fat: 12.1g
- Carbohydrates: 33.2g
- Fiber: 2.9g
- Protein: 4.3g