Mung Beans Cooked in Sweet Syrup

Mung Beans Cooked in Sweet Syrup

2
wiley 18

"Thai desserts do not get more rustic and simple than this. Just three ingredients make up a simple and quick sweet if you are in a hurry. Just remember to soak the beans ahead of time."

Ingredients 3 h 40 m {{adjustedServings}} servings 170 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Place the mung beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse before using.
  2. Combine the beans with 5 1/4 quart water in a large pot over medium heat; cook until the beans are tender, about 30 minutes. Stir the sugar into the mixture; cook and stir until the sugar is completely dissolved. Remove from heat and serve warm.
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Reviews 2

  1. 2 Ratings

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nomnomnom
4/20/2012

so excited that i found this recipe! my mother made this for me growing up and i was craving it. it's so simple and healthy. i soaked the mung beans overnight which caused them to retain a lot of water so i only added 4 cups when cooking. i didn't have palm sugar so i just used 1/2 cup of organic cane sugar. i thought it was sweet enough. you can always add more after tasting. thank you for this recipe wiley!

peacecow
9/13/2012

My parents used to make this dish during the summer. Instead of having the soup hot, it was a perfect dish served cold. I much prefer this to sweet red bean soup.