Vanilla Sweet Mung Bean Soup
Sweet split mung bean soup infused with vanilla and served with coconut milk and toasted sesame seeds. A refreshing and delicious dessert!
Ingredients
- 1/4 cup split yellow mung beans
- 3 tbsp maple syrup or white sugar
- 3/4 cup water
- 1/8 tsp salt
- 1 tsp vanilla extract
- 2 tsp tapioca starch diluted in 1 tbsp water
- 1/2 cup full-fat coconut milk*
- 1 tbsp toasted sesame seeds for topping
Instructions
- 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.
Notes
*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!
Nutrition
Serving: 1 g | Calories: 253 kcal | Carbohydrates: 33.2 g | Protein: 4.3 g | Fat: 12.1 g | Fiber: 2.9 g | Sugar: 19 g