Seasonal TCM Dietetics — Summer

    Mung Bean & Lotus Seed Congee

    綠豆蓮子粥 · Lǜ Dòu Lián Zǐ Zhōu

    Summer HeatCoolingCantoneseCongee / Porridge
    Mung Bean & Lotus Seed Congee — A classic clearing congee for sweltering days — mung bean drains Summer Heat while lotus seed steadies a restless Shén.

    A classic clearing congee for sweltering days — mung bean drains Summer Heat while lotus seed steadies a restless Shén.

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

    Ingredients

    • 100 g dried mung beans (Lǜ Dòu)
    • 40 g dried lotus seeds (Lián Zǐ)
    • 1.5 L water
    • Small handful of dried lily bulb (Bǎi Hé) — optional
    • Rock sugar or raw honey to taste

    Method

    1. 1Rinse mung beans and lotus seeds thoroughly. Soak lotus seeds in warm water for 30 minutes if time permits.
    2. 2Bring water to the boil in a heavy-based pot. Add mung beans and lotus seeds.
    3. 3Simmer on low heat for 40–45 minutes until beans are soft and the broth is slightly creamy.
    4. 4Stir through lily bulb (if using) in the final 10 minutes.
    5. 5Sweeten lightly with rock sugar or raw honey. Serve warm or at room temperature.

    Nutrition (approx.): ~140 kcal per serving · 1 bowl (~300 ml)

    All summer recipes

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