If you’re a lover of desert and looking for a healthy dessert, then choose this simple yet healthy mung bean soup that you can have hot or cold.

Mung beans are often served as a sweet pudding or dessert soup in Asia. It is easy to make and is super healthy and nutritious, it is unlimited benefits to health and can even be eaten on a daily basis.


Check out this article for the benefits of consuming mung bean desert soup along with a simple recipe on how to make it at home!

Mung beans are considered to have a cooling effect in Chinese Medicine so it helps to reduce the body heat and treat inflammation. Mung beans contain potassium; fibre, helps to reduce pain and prevent heat stroke, especially during summer.

Mung bean is highly nutritious but low in calories as mung beans contain less fat. They are rich in antioxidants, fiber, protein, and have detoxifying properties. It is also a most popular street food in Indonesia.

Ingredients Used –

Mung bean – Whole green gram or mung beans are green in color and if their husk is removed then they are yellow and called split mung beans. Green mung beans with the skin intact can be sprouted, while the hulled, split variety cannot be used for sprouting.

Coconut sugar – I like to use coconut sugar as my sweetener but u can use any sweetener of your choice and adjust the sweetness according to your taste.

Coconut Milk – You can use any milk of choice but I used homemade coconut milk. You can also use canned coconut milk.



Green Mung beans – 1/2 cup

Water – 4 cups

coconut sugar – 1/4 cup  (Add sugar to your taste)

coconut milk – 1/2 cup

Salt – a small pinch

optional – 1/4 cup sago pearls or tapioca pearls


Step 1: Soak mung beans for at least 4 hours or overnight. Discard the soaking water in the morning.

Step 2: Bring 6 cups of water to a boil. Add mung beans and bring the water back to a boil. Lower the heat to let it simmer partially covered, for about 30 minutes or until the beans break open and tender.

Step 3: Turn off the heat and stir in coconut milk, a small pinch of salt, and sweetener of your choice.

For added benefits, you can cook 1/4 cup of tapioca pearls and add it to the mung bean soup.

Tips – You can serve directly when it is hot or refrigerate for 4 hours for a cold summer version.