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Recipes with dried mung beans

5 recipes that use dried mung beans, with photos, step-by-step instructions and cook times. The quickest, Bubur kacang hijau, takes 60 minutes. It is most often cooked with sugar, coconut milk and ginger.

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Bubur kacang hijau

In Java, the bubur kacang ijo seller pushes a cart through the neighbourhood from early morning, ladling warm mung bean porridge sweetened with palm sugar and topped with thick coconut milk. Many people eat it with a slice of white bread dunked in, and late-night stalls in Jakarta sell it alongside instant noodles. The common mistake is adding the sugar too early, which keeps the beans firm; cook them soft first. Chef's tip: cook the coconut milk separately with a pinch of salt and a pandan leaf and pour it on top, so the bowl has a sweet layer and a slightly salty, creamy one.

60 minIndonesianBreakfast & BrunchVeganGluten free
by KrazyBadal 0 views

Lüdou zhou

In Beijing and across the north, a pot of lüdou zhou is what families cook on hot summer mornings: plain rice and mung beans simmered until the beans split and the rice turns creamy, believed to cool the body. It is eaten with salty pickled vegetables, a fried dough stick or a spoon of sugar for children. The mistake is putting the rice and beans in together; mung beans need a head start or you get mushy rice with hard beans. Chef's tip: once it is cooked, leave it to stand off the heat with the lid on for 10 minutes; it thickens into a silky congee without extra stirring.

60 minChineseRice & GrainsVeganGluten free
by KrazyBadal 0 views

Beijing douzhi

Douzhi is the most famous acquired taste in Beijing: a hot, grey-green, sour drink made from the liquid left when mung beans are ground for starch, then fermented. Old Beijingers sip it at breakfast with crisp jiaoquan rings and shredded salted mustard pickles, and visitors either love it or never try it twice. At home you make a small batch by blending mung beans, settling out the starch and fermenting the cloudy water for a day. The mistake is letting it boil hard: it separates into watery and thick layers, so keep it at a gentle bubble. It must smell cleanly sour like yogurt; throw it away if it smells rotten, has mould, or turns pink or slimy. Chef's tip: stir it continuously as it heats and add a splash of the thinner liquid at the end, which keeps the classic smooth, slightly thick texture.

1440 minChineseDrinksVeganGluten free
by KrazyBadal 0 views

Sekoteng

After dark in Semarang, Solo and the towns of Central Java, the sekoteng seller pushes his cart round the kampung, a copper pot of ginger water steaming on a charcoal stove and little jars of toppings lined up beside it. You get a bowl of roasted peanuts, soft mung beans, chewy pink pacar cina pearls and cubes of white bread, drowned in sweet, fiery ginger broth; on rainy nights, people say, it warms you down to the feet. The bread soaks up syrup and turns soft at the edges, the peanuts stay crunchy and the ginger bites. The common mistake is cooking the sago pearls in the ginger water: they release starch and make the broth gluey and cloudy. Boil them separately, rinse, and add to each bowl. The broth is ready when it is pale gold, clear and hot enough to make you cough a little. Pacar cina are small red sago pearls; plain small tapioca pearls coloured with a drop of red food colouring or beet juice work. Some sellers add condensed milk; this version stays dairy-free. Chef's tip: roast the ginger before simmering for a deeper, rounder heat.

60 minIndonesianDrinksVegan
by KrazyBadal 0 views

Qingbuliang

On hot evenings in Haikou, night-market stalls ladle this into bowls: coconut milk poured over red beans, mung beans, sago pearls, cubes of jelly and fresh tropical fruit, with a scoop of shaved ice on top. The name roughly means 'clearing, nourishing, cooling', and Hainan people eat it to cool down in their long summer. Everything except the fruit can be cooked a day ahead and chilled. Chef's tip: cook each bean separately; they soften at different speeds.

80 minChineseDessertsVeganGluten free
by KrazyBadal 0 views

Goes well with dried mung beans