Cool, creamy, and lightly sweet, this mung bean milk drink is a delicious and nutritious treat that’s perfect for warm days or when you’re craving something unique and refreshing. Follow my easy recipe to create your own refreshing mung bean drink at home!
Refreshing Mung Bean Milk Drink
When summer rolls around, there’s nothing quite like cooling off with a refreshing Chinese dessert soup, or tangsui.
These chilled treats are a staple in Cantonese cuisine and include classics like Red Bean Soup with Lotus Seeds, Mango Pomelo Sago, and Grass Jelly with Taro Balls.
This mung bean milk drink is a modern, upgraded version of traditional mung bean dessert soup—a favorite tangsui alongside red bean soup.
With its creamy layers and cooling effect, this recipe is perfect for hot days, and it’s easy to customize to your taste.
One of the best things about this recipe is how flexible it is.
You don’t need to worry about precise measurements; everything can be adjusted according to your preference.
For example, if you enjoy a sweeter dessert, feel free to add more rock sugar or condensed milk.
Not a fan of ice? Simply leave it out.
Soaking the mung beans is optional, making this dessert quick to prepare if you’re short on time. If you skip the soaking step, just cook the mung beans a little longer until they’re tender.
I also add a few drops of lemon juice to keep the mung beans vibrant; this small touch prevents them from turning dull during cooking. Just a few drops will do—too much can overshadow the delicate flavor of the mung beans.
The beauty of tangsui is that it’s as much about the process as the final dish. By making it at home, you get to control every ingredient and flavor, crafting a dessert that’s uniquely yours.
Ingredients:
Main Ingredients
- 250g mung beans
- 1000ml water
- 100ml milk
Additional Ingredients
- 50g rock sugar, to taste
- a few drops lemon juice
- 20g condensed milk, to taste
- ice cubes (optional)
- 1 mint leaf (optional, for garnish)
Instructions:
Step 1: Prepare the Mung Beans
- Soak the Mung Beans: Rinse and soak 250g mung beans in water for at least 2 hours, or overnight for best results. This will help soften them and reduce cooking time.
- Cook the Mung Beans: Rinse the soaked mung beans, place them in a pot with 1000ml water, and bring to a boil over high heat.
- Note: Add enough water to ensure the mung beans stay submerged during cooking.
- Simmer the Beans: Once boiling, reduce to medium-low heat and simmer for about 45 minutes, or until the mung beans burst open and are tender.
- Add Sweetness: When the mung beans are soft, add 50g rock sugar and a few drops of lemon juice. Stir and let the sugar fully dissolve. Then, turn off the heat.
Step 2: Make the Mung Bean Paste
- Transfer to Blender: Take about one-third of the cooked mung beans and add them to a blender.
- Add Milk and Condensed Milk: Pour in 100ml milk and add 20g condensed milk (adjust to taste).
- Blend Until Smooth: Blend on the juice or smoothie setting until the mixture is smooth and creamy.
- Note: You can adjust the milk to reach your preferred consistency.
- Note: You can adjust the milk to reach your preferred consistency.
Step 3: Assemble the Mung Bean Milk Drink
- Prepare a Glass: Add a handful of ice cubes to the bottom of a clean glass, if desired.
- Layer the Ingredients: Spoon in a layer of cooked mung beans, then pour in 100ml milk.
- Add Mung Bean Paste: Pour or spoon a layer of the blended mung bean paste over the milk layer.
- Final Layer and Garnish: Add another layer of cooked mung beans on top. Garnish with a mint leaf if desired.
Notes:
- Adjust Sweetness: Rock sugar can be adjusted based on preference. If you like it sweeter, add a bit more.
- Milk Consistency: For a thicker mung bean paste, use less milk; for a thinner consistency, add a bit more milk when blending.
- Serving Suggestion: Enjoy this drink chilled for a refreshing summer treat or add extra ice for a cold, layered dessert-style drink.
Mung Bean Drink Recipe
Ingredients
Main Ingredients
- 250 g mung beans
- 1000 ml water
- 100 ml milk
Additional Ingredients
- 50 g rock sugar to taste
- a few drops lemon juice
- 20 g condensed milk to taste
- ice cubes optional
- 1 mint leaf optional, for garnish
Instructions
Step 1: Prepare the Mung Beans
- Soak the Mung Beans: Rinse and soak 250g mung beans in water for at least 2 hours, or overnight for best results. This will help soften them and reduce cooking time.
- Cook the Mung Beans: Rinse the soaked mung beans, place them in a pot with 1000ml water, and bring to a boil over high heat.
- Note: Add enough water to ensure the mung beans stay submerged during cooking.
- Simmer the Beans: Once boiling, reduce to medium-low heat and simmer for about 45 minutes, or until the mung beans burst open and are tender.
- Add Sweetness: When the mung beans are soft, add 50g rock sugar and a few drops of lemon juice. Stir and let the sugar fully dissolve. Then, turn off the heat.
Step 2: Make the Mung Bean Paste
- Transfer to Blender: Take about one-third of the cooked mung beans and add them to a blender.
- Add Milk and Condensed Milk: Pour in 100ml milk and add 20g condensed milk (adjust to taste).
- Blend Until Smooth: Blend on the juice or smoothie setting until the mixture is smooth and creamy.
- Note: You can adjust the milk to reach your preferred consistency.
Step 3: Assemble the Mung Bean Milk Drink
- Prepare a Glass: Add a handful of ice cubes to the bottom of a clean glass, if desired.
- Layer the Ingredients: Spoon in a layer of cooked mung beans, then pour in 100ml milk.
- Add Mung Bean Paste: Pour or spoon a layer of the blended mung bean paste over the milk layer.
- Final Layer and Garnish: Add another layer of cooked mung beans on top. Garnish with a mint leaf if desired.
