This Mung Bean Job's Tears Sweet Soup is easy to make with only 3 simple ingredients.
Cook Time20 minutesmins
Resting6 hourshrs30 minutesmins
Total Time6 hourshrs50 minutesmins
Course: Soup
Cuisine: 亞洲, 台灣料理
Keyword: 10 ingredients or less, dairy-free, vegan
Servings: 5people
Author: Nora Hsu
Ingredients
180mlmung beans 綠豆
180mljob’s tears 薏仁
5Tbsprock sugar 冰糖or more to taste 視個人口味添加
Instructions
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.