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.
- 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 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.