Cantonese Mung Bean Sago Soup
ID: 356cdee3...
This is a classic Cantonese summer dessert soup that perfectly combines soft, mealy mung beans with chewy, refreshing sago. Not only is it cooling and perfect for reducing internal heat, but the addition of rock sugar and coconut milk makes it rich and sweet—an indispensable refreshing treat for the hot summer days.
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🍳 Cooking Flow
Clean and soak the mung beans; boil the sago in boiling water until translucent, then let it sit covered until fully cooked before rinsing in ice water. → Bring the mung beans to a boil in water, then simmer over low heat until they blossom and become soft. → Add rock sugar to taste, then stir in the cooked sago and coconut milk. Bring to a gentle simmer and turn off the heat.
Cooking Steps
Brief Cooking Order
Clean and soak the mung beans; boil the sago in boiling water until translucent, then let it sit covered until fully cooked before rinsing in ice water. → Bring the mung beans to a boil in water, then simmer over low heat until they blossom and become soft. → Add rock sugar to taste, then stir in the cooked sago and coconut milk. Bring to a gentle simmer and turn off the heat.
Introduction
This is a classic Cantonese summer dessert soup that perfectly combines soft, mealy mung beans with chewy, refreshing sago. Not only is it cooling and perfect for reducing internal heat, but the addition of rock sugar and coconut milk makes it rich and sweet—an indispensable refreshing treat for the hot summer days.
Step 1
Clean the mung beans thoroughly and soak them for at least 2 hours (or store in the freezer for 1 hour to help them blossom quickly), then drain and set aside.
Step 2
Add enough water to a pot and bring to a boil. Add the sago. Once the outer edges of the sago are transparent with only a small white dot in the center, turn off the heat, cover, and let it steep for 15 minutes until completely translucent.
Step 3
Immediately transfer the sago to an ice bath to cool, rinsing off the surface mucus, then drain and set aside to ensure a perfect chewy texture.
Step 4
In a separate pot, add an appropriate amount of water and the prepared mung beans. Bring to a boil, then turn to low heat, cover, and simmer for about 30 minutes until the beans break their skins and soften into a thick, mealy soup.
Step 5
Add the rock sugar to the mung bean soup and stir gently until completely dissolved.
Ingredients List
Important Notes
⚠️ You must never add sago to cold water; the water must be at a rolling boil, otherwise the sago will simply dissolve.
💡 Once the sago is cooked, it must be rinsed in ice water immediately to remove excess starch and keep it chewy and non-sticky.
✨ Pre-soaking or freezing the mung beans beforehand can significantly shorten the time needed to cook them until soft and blossom.
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