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This Mung Bean Job’s Tears Sweet Soup is easy to make with only 3 simple ingredients.
Mung Bean Job’s Tears Soup
I feel that this summer came really sudden. I remember that there’s a continental air mass just last month and today it’s 30 degrees celsius.
So the summer came, so is my appetite for sweet soups. The first thing that came to my mind was this Mung Bean Job’s Tears Sweet Soup, which I’ve been eating since I was a kid. So, here we go.
INGREDIENTS FOR MUNG BEAN JOB’S TEARS SWEET SOUR
You only need 3 ingredients for this sweet soup, and I think you already know two of them.
- Mung Beans: They are dark green in color and pretty much like the green version of azuki beans. They are one of the most common ingredients in Taiwan. I grew up eating them because my father was a die-hard lover for them.
- Job’s Tears: They have a cream-colored look and look small too. But once they are cooked, they will spread out in two directions and look like small split pearls.
- Sugar: Yes, sugar. You need sugar for this sweet soup. It’s pretty sensible, right? And in terms of what kind of sugar, it’s really your choice. I prefer to use rock sugar for sweet soups such as Red Bean Soup, wood ear soup, etc.
HOW TO MAKE MUNG BEAN JOB’S TEARS SWEET SOUR
- Soak the mung beans and job’s tear at least for 6 hours.
- Drain out the water and give them a rinse.
- Add them to a pot and pour new water into the pot to about 2 inches higher above the beans.
- Cook them in an instant pot or in an old-fashioned rice cooker.
- Once cooked, add sugar to taste. (If you’re using an instant pot, make sure let it release pressure first.)
If you have an instant pot, I’ll say go and use it because it takes less time than using an old-fashioned rice cooker, probably 15-20 minutes.
But if you only have a rice cooker (which is seriously adored by Taiwanese), you can use it as well. But you will need to cook it probably 1-2 times to let the beans and grains really cooked through. (I’ll write in detail in the recipe box down below.)
I used to cook them in my old-fashioned rice cooker but I switch to the instant pot after I got it. It’s really much more efficient and the texture is the same.
This Mung Bean Job’s Tear Soup can be enjoy both cold or warm. I surely prefer to chill in the fridge before serving in summer.
It’s refreshing, cooling, and also pretty nutritious thanks to the beans and job’s tear. I hope you’ll enjoy them as much as I and my father do!
Mung Bean Job’s Tears Sweet Soup 綠豆薏仁湯
食材
- 180 ml mung beans 綠豆
- 180 ml job’s tears 薏仁
- 5 Tbsp rock sugar 冰糖, or more to taste 視個人口味添加
作法
- Soak the mung beans and job’s tears in water for at least 6 hours. I usually soak them overnight.
- Drain out the soaking water. Give them a rinse.
- Add the beans and job’s tear into the pot (instant pot or the inner pot of traditional rice cooker). Pour new water into the pot to about 2 inches higher above the beans.
Traditional rice cooker method
- Pour a rice cup (180 ml) of water to the outer pot of the rice cooker. Put the lid on and turn it on.
- Once it finishes cooking, let it sit for 30-60 minutes. Scoop out a few and taste to see if the beans are soft. If not, add another half rice cup (90 ml) of water to the outer pot and cook it again.
- Once the beans are cooked, stir in the sugar. Taste along the way.
- You can enjoy them directly. Or let it cool down and put into the fridge to chill for 4 hours.
Instant pot method
- Use the “bean” mold to cook or set the timer to 15-20 minutes.
- Once the pot finishes cooking, let it release pressure naturally.
- Stir in the sugar. Taste to adjust the amount to your liking.
- Once cooked, add sugar to taste. (If you’re using an instant pot, make sure let it release pressure before open the lid.)
- You can enjoy them directly. Or let it cool down and put into the fridge to chill for 4 hours.
電鍋煮法：
- 電鍋外鍋放一米杯的水，將內鍋放入電鍋中，蓋上內鍋蓋與外鍋蓋，按下開關
- 電鍋跳起後，悶 30-60 分鐘，悶好後打開鍋蓋，用湯匙盛起一小匙，吃吃看綠豆和薏仁有沒有軟了，如果還沒軟，外鍋再加半杯水再煮一次
- 最後加糖混拌，邊加邊試味道調整糖量
- 可直接享用，或放涼後放至冰箱冷藏 4 小時
壓力鍋煮法：
- 按「豆類」烹煮模式，或是設定煮 15-20 分鐘
- 煮好後讓它自然洩壓
- 最後拌入糖，試味道調整用量
- 可直接享用，或放涼後放至冰箱冷藏 4 小時
備註
- * You can grind the rock sugar in a food processor or blender first so they can dissolve faster.
- Storage: Store in an air-tight container in the fridge for 3-5 days.
- *可以事先把把粗粒的冰糖打成粉，拌入時融解得比較快
- 保存：放入密封盒中，冷藏保存 3-5 天
