There are two ways to enjoy these mung beans: warm, a few minutes out of the pot; or chilled in the fridge. It all depends on your temperament. I like both, and I enjoy a cup right after cooking them, then save the rest in the fridge to graze on during the week. Also, you’ll notice that there is no exact measurement for the bean-to-milk-to-sugar ratio. Akin to the delicate cereal-to-milk ratio for a bowl of Cinnamon Toast Crunch, it all depends on how sweet and soupy you like your mung beans. Personally, I use about 2 tablespoons of sugar per cup of cooked mung beans, then I pour the milk until it’s just covering the surface, before stirring it all together. If that’s too much sugar (or, god bless you, not enough), adjust it to your liking.
Directions
- 1. Rinse the mung beans thoroughly, place them in a large pot, and add three cups of water. Bring to a boil, then quickly reduce heat to a low simmer. Cook for 30 to 35 minutes, until beans soften.
- Remove beans from heat and drain.
- Start by adding 1 cup of cooked mung beans to a mug with 1 tablespoon of sugar. Pour milk until it just covers the surface, then stir. Taste and adjust.
Charisma Madarang
Charisma Madarang is a Filipino Canadian, born in Toronto. She moved to California as a kid and growing up, told people she wanted to live her life making Mai Tais on a cruise ship and write about it. Instead, she now lives in Orange County and writes about food and people, which is good because she gets awfully sea sick.