Mung bean sago soup is one of the popular sweet soup or dessert in South East Asia which could be found in most Chinese or Malay dessert shops. The soup believe to have cooling effect to the body and mostly consumed on summers. This particular soup is my father's favourite and he constantly request my mom to prepare atleast two or three times in a month. Its a hassle free soup which can be prepared in jiffy and mom always cooked this delicious soup as our tea time treat. Most of the people do not add salt to the soup but i do recommend salt in this dessert as a little bit of salt goes a long way to enhance the taste. I prefer to enjoy my mung bean soup warm but it will taste even better chilled.
Ingredients
1 cup mung beans,washed and soaked for atleast 2 hours
1/2 cup sago,soaked for 30 minutes,rinsed
7 cups water
1 cup coconut milk
3/4 cup light brown sugar
3 pandan leaves,wash and knotted
Salt to taste
Methods
In a large pot,boil mung beans,water,pandan leaves and brown sugar. Reduce heat to medium and boil till the mung beans cooked.
Add sago and cook for another 4 minutes. Pour in the coconut milk and continue cooking till the sago turns translucent. Turn off heat.
Serve warm or cold
Notes
- Adjust water according to the thickness of the soup.
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