Bunny Pie
sweet mung bean soup
sweet mung bean soup
my grandfather, that is my mother's father, built a large house for the hong family along the river in dan sui in taiwan sometime in the late 60's or early 70's. it was tradition for our whole family to spend our summers here and i did for a large part of my teenytiny person-hood. it was hot, it was humid, there were large bugs, swimming, ghost stories and the little rivalries that went on between the cousins. we also had a great cook that made huge meals 3 times a day, large enough to feed about 20+ people. 2 of my favorites was a dish called luo ba bung (a stewed beef/pork dish) and lu dou tang (forgive me if my pinyin is totally off) or a sweet mung bean dessert soup. i am anticipating making this a lot in the coming months and made up a batch for the heatwave about to sweep through chicago this weekend. it is not too sweet (unless you want it to be), light, refreshing and requires all of 4 ingredients, one of which is free (well i don't pay a water bill so its free for me). it is similar to adzuki or red bean. this is also made with lotus seeds but i like mine plain. you can also add tapioca balls.
1/2 C mung beans
1/4 C sugar
1/2 t vanilla
water
1. rinse the mung beans and soak in water overnight
2. pour the beans and the water it had been soaking in into a pot. let simmer for 1 1/2 to 2 hours.
3. pour in the sugar and mix until dissolved. let boil another 20 minutes. if the water is getting low, just add more.
4. stir in the vanilla.
serve it warm or let cool and eat with some ice cubes.
this makes about 4 smallish servings, or 2 plentiful servings.
6 Comments:
haha i love being able to understand all of the taiwanese references in your entries. feels awesome. i was just at tamshui the other day.... the night market there's grown quite a bit in the past few years, i think.
its a secret language! i have not been to taiwan in nearly 4 years and i don't even think i had been back to dansui the last time i was there so i am feeling rather nostalgic for it these days. i love love the nightmarkets they have there. my brother is going back this weekend. maybe i will tell him to bring me back some niu rou gan. hee hee yumyum
This looks delicious, I don't think i've even seen mung bean look quite as enticing as in your photo.
Nice blog.
ha ha, i was looking online for a mung bean soup recipe, for some reason mine always come out funny. Last time i tried, the mung beans sprouted >.< but i was sure i soaked for less than 6 hrs. apparently i'm doing everything right though....yay taiwanese!
Guess i'll have to go try again @.@.
mmmmm, made this last night. About 4 c of water to start is good, and when everything was done, some of the mung beans had broken down...but that makes it better. thanks for the recipe!
hehe, I am from mainland China, been drinking this all my life, basically just follow the simple way of rinse the beans, throw them into a pot of water and heat till water boils, then turn down the heat and leave it there for 30 mins + depends on how much broken down mungbeans I want to eat.
Its very good for summer and I used to drink it all days at home instead of water.
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