Mung Bean With Lotus Seed And Pearl

Syrup based soup with azuki beans, mung beans, lotus seeds, tapioca pearls, this combination best served hot. Also served with the famous taro and sweet potato balls, which were rolled with glutinous rice flour, steamed and served in syrup.

Ingredients

80	g mung bean
80	g pearl barley
50	g lotus seed
1	tbsp coconut cream
2	c water
1	/4c (1 g) (cup g) stevia (packet)

How to make it

1. Wash beans and barley throughly under cold water
2. Add 1 1/2c ish water and ingredients to a pot. Cook for about an hour, stirring. 1 hr later should be done.. You can add more water. Sometimes I put lots more in. up to 2 hrs for thicker. add sugar last. add pandan leaf if needed. coconut cream optional.