1-First Step: Gather and Soak the Ingredients Start by rinsing the mung beans, dried lily bulb pieces, and sweet glutinous rice under cold water to remove any dirt. Place them in a large bowl, cover with a few inches of water, and let them soak for at least 8 hours or overnight this softens them and cuts down on cooking time later. Preparation time is about 10 minutes here, not counting the soak, so it’s a good idea to plan ahead for busy schedules.

2-Second Step: Drain and Transfer to the Pot Once soaked, drain the ingredients and move them to a large pot with 8 cups of fresh water. This step ensures you start with clean, fresh flavors. Bring the pot to a boil over high heat, which should take about 10 minutes, then reduce to a simmer.

3-Third Step: Simmer the Soup Cover the pot and let it simmer for about 1 hour, stirring occasionally to prevent sticking. Fresher mung beans might cook faster, so check after 45 minutes to see if they’re soft and starting to break down they should be creamy and mushy. If you’re adding sago or mini tapioca pearls, put them in after 40 minutes of simmering for an extra 20 minutes until they turn translucent.

4-Fourth Step: Add Sweetener and Final Touches Once the beans are soft, stir in your sweetener like sugar, honey, or another choice to taste this keeps the flavor just right without overpowering it. Taste as you go to adjust, as some prefer it mild. The total cooking time is around 1 hour, making the whole process about 1 hour and 10 minutes plus soaking.

5-Fifth Step: Serve and Enjoy Remove the pot from heat and let it cool slightly before serving. You can enjoy this soup warm, at room temperature, or chilled, depending on the weather or your mood. For the best experience, serve in bowls with a spoon, and it makes about 6 servings based on the ingredients. Remember, as noted in the nutritional info, each serving has 69 calories and 4 grams of protein, so it’s a great option for a balanced meal. For more recipe ideas, explore our asian recipes collection on the site.