Mung beans soup is one of our family dessert soup. The other day i tried to add some Tang Yuan (glutinous rice balls) that using leftover mashed pumpkin, glad that it turned out nice. The pumpkin Tang Yuan has QQ texture, not bad at all !
Mung Beans and Pumpkin Tang Yuan dessert soup 南瓜汤圆绿豆糖水-en
100g mung beans
1.5lt water
3 pandan leaves, knotted
80g sugar or to taste
Pumpkin Tang Yuan
50g mashed pumpkin, overnight and cold from fridge
80g glutinous rice flour
10g sugar
25g hot water or adjust accordingly
Method
- Rinse the mung beans in tap water. In a stock pot, add water , mung beans and pandan leaves, bring to boil. Lower the heat to medium, continue to boil till mung beans have cracked open a bit but are not mushy.
- Mix mashed pumpkin, glutinous rice flour and sugar in a mixing bowl, slowly add in hot water ( reduce or add more water accordingly), slightly knead till a smooth dough.
- Roll dough into small balls. Drop them into mung beans soup. Add in sugar and adjust sugar amount according to your liking.
- Serve warm or cold.
