Mid-year is around the corner and weather is getting hot and humid. This lovely mungbean sago dessert is good for hot weather relief. Most people will soak the beans overnight. My friend taught me to keep the mungbeans in the freezer until needed. The mungbeans are quick to cook. Just wash as normal before cooking, then boil them with boiling water. Once you master cooking this dessert, you will not go to dessert stall for it.
Home-cooked dessert can be as delicious and nutritious. Moreover, it is cheap and fine. You can serve it hot, warm or cold during the hot weather. Taste better. This dessert soup is thick, smooth, taste strong and the sago pearls are crystal clear. It is alright to use any kind of sugar [candy sugar, rock sugar, brown sugar etc according to your choice]
150 gm mungbeans - rinsed
100 big sago pearls - rinsed and drain
2 screwpine leaves [pandan leaves] - rinsed
1.5 litres water or more depending on the consistency you prefer
Any types of sugar to taste
- candy sugar, brown sugar, gula merah, white sugar or rock sugar
- Bring water to boil, add in mungbeans. Let it boil for about 10 minutes, cover to cook for 20 minutes or until mungbeans are soft.
- Meanwhile, bring another pot of water to boil. Add in pearl sago, stir constantly to prevent sago pearls from clumping together. Cover and leave to boil for about 10 minutes. Add in another bowl of water and continue to boil for 5-6 minutes. At this time, the sago pearls are not completely cooked through. Cover pot with lid, off heat and leave to steep for sometime while waiting for the mungbeans to be cooked.
- If it is too thick, add some boiling water. Add sugar to sweeten the soup.
- Scoop sago with a serrated ladle into cooked mungbean soup. Bring to boil, stir constantly until well mixed and soup is of thick or runny consistency. Off heat, cover with lid or serve immediately.
TIME TO ENJOY !!!!!