How to Make Mung Bean Porridge: Sweet, Soft, and Refreshing

Mung bean porridge is a home-style porridge made by simmering mung beans and rice as the main ingredients. It has a lightly sweet, soft, and delicate taste that is mild and not greasy, making it a common staple on many families' summer tables. Its ingredients are simple and the barrier to making it is low; it works as breakfast and is also suitable as dinner or a snack.

When making mung bean porridge, it is recommended to first rinse the mung beans clean and soak them in clean water for one to two hours, so the beans are easier to cook until they split open. The rice can go into the pot together with the mung beans, or it can be added once the mung beans have cooked until half-open. Add enough water all at once; if you prefer a thinner porridge, add more water. First bring it to a boil over high heat, then turn to low heat and simmer slowly. Stir occasionally during this time to prevent sticking to the bottom. Once the beans are soft and the rice is thick, add a small amount of rock sugar or white sugar to taste according to personal preference.

To shorten the cooking time, you can also drain the soaked mung beans and freeze them briefly before putting them in the pot; the beans will split open and become sandy more easily. While simmering, leave the pot lid slightly ajar. This not only prevents the pot from boiling over, but also lets the bean smell escape with the steam.

Mung bean porridge is rich in water, mild, and easy to digest. Drinking a bowl on a hot day both replenishes fluids and feels refreshing and comfortable. Note that people with weaker digestion should not drink large amounts on an empty stomach, and overnight mung bean porridge should be thoroughly reheated before eating. If it has been stored too long, it is not recommended to continue eating it.