Mung beans, more commonly known as green beans here in Singapore, are a rich source of nutrients. They are low in calories, sodium and fat, and exhibit powerful antioxidant properties that fight disease and protect your body. Mung beans also contain vitamins A, Bs, C, D, E, K, folic acid, potassium, magnesium and zinc! (Source)
Mung beans have ‘cooling’ properties, provided they are not cooked till they split. After they are well-cooked (i.e. like in green bean barley dessert), they lose the ‘cooling’ properties and become ‘neutral’.
This green bean drink is supposedly even more ‘cooling’ than barley water so if you’re running short of time and would like to make a ‘cooling’ drink to relieve heatiness, give this a try.
After sieving out the green beans and pandan leaves, you can re-use the mung beans to make green bean barley dessert (if you prefer just green bean soup, omit the barley).
- ⅓ bowl mung beans (about 120g)
- 1.5L water
- 4 pandan leaves
- rock sugar to taste
- Wash the pandan leaves and trim off any brownish edges. Tie the pandan leaves into a knot.
- Wash the mung beans thoroughly.
- Place the pandan leaves and mung beans into a pot.
- Bring to a boil then simmer for 5-6min.
- Sieve out the mung beans and pandan leaves.
- Add rock sugar to taste.
Click the link for the complete list of drink recipes (with thumbnails) on the blog.
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