Seasonal TCM Dietetics — Spring

    Mung Bean & Water Chestnut Sweet Soup

    綠豆馬蹄糖水 · Lǜ Dòu Mǎ Tí Táng Shuǐ

    Liver Yang RisingCoolingCantoneseDessert soup
    Mung Bean & Water Chestnut Sweet Soup — Tender mung beans and crisp water chestnuts make a lightly sweet dessert for the warmer end of spring.

    Tender mung beans and crisp water chestnuts make a lightly sweet dessert for the warmer end of spring.

    Prep
    10 min
    Cook
    35 min
    Total
    45 min
    Yield
    4 servings

    Ingredients

    • 150 g dried mung beans, soaked 4 hours
    • 150 g fresh water chestnuts, peeled and quartered
    • 1.2 L water
    • 30 g rock sugar
    • 4 g food-grade chrysanthemum flowers
    • 1 pandan leaf, optional

    Method

    1. 1Drain mung beans and add to a saucepan with water and pandan.
    2. 2Simmer for 22 minutes until the beans begin to soften.
    3. 3Add water chestnuts and cook for 10 minutes, then dissolve in the rock sugar.
    4. 4Remove from heat, steep chrysanthemum for 3 minutes, discard pandan and serve warm or cool.

    Nutrition (approx.): ~150 kcal per serving · 1 bowl (~250 ml)

    All spring recipes

    Dietary guidance only. Not a substitute for individualised clinical assessment or prescribed treatment.