Mung Bean Dessert Soup with Rice Balls
绿豆沙小圆子
Mung beans are cooked, partly blended and topped with small rice balls, sweet fermented rice and osmanthus honey.
Published
Ingredients
Quantities are included where specified in the original recipe.
- mung beans
- water
- 2 piecesrock sugar
- a little lemon juice or a few drops of white vinegar
- small glutinous rice balls
- a littlemilk
- optionalice
- jiuniang (sweet fermented rice)
- osmanthus honey
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Ingredient Notes
- The source suggests freezing the beans with water before cooking.
Step-by-Step Instructions
- 01
Freeze the mung beans with water as described in the source. Put them in a rice cooker with water, rock sugar and a little lemon juice or a few drops of white vinegar; cook until tender.
- 02
Boil the small rice balls until cooked, then rinse with cool water and set aside.
- 03
Reserve some cooked beans. Blend most of the beans with a little milk; add ice only if you want the source's icy variation.
- 04
Pour into a bowl and top with the cooked rice balls, jiuniang, 2 spoonfuls of reserved cooked mung beans and osmanthus honey.
Illustrated Cooking Guide
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Cooking Method
Mung Bean Dessert Soup with Rice Balls
Mung beans are cooked, partly blended and topped with small rice balls, sweet fermented rice and osmanthus honey.
Ingredients
- mung beans
- water
- 2 piecesrock sugar
- a little lemon juice or a few drops of white vinegar
- small glutinous rice balls
- a littlemilk
- optionalice
- jiuniang (sweet fermented rice)
- osmanthus honey
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Freeze the mung beans with water as described in the source. Put them in a rice cooker with water, rock sugar and a little lemon juice or a few drops of white vinegar; cook until tender.
- 02
Boil the small rice balls until cooked, then rinse with cool water and set aside.
- 03
Reserve some cooked beans. Blend most of the beans with a little milk; add ice only if you want the source's icy variation.
- 04
Pour into a bowl and top with the cooked rice balls, jiuniang, 2 spoonfuls of reserved cooked mung beans and osmanthus honey.
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