Mung bean soup with tapioca cubes
Mung bean soup with tapioca cubes

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mung bean soup with tapioca cubes. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Mung bean soup with tapioca cubes is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Mung bean soup with tapioca cubes is something which I’ve loved my whole life.

Sorry I filmed vertically instead of horizontally. Mung beans are considered to be a 'leurng' ingredient to Cantonese people. Mung Beans: Can't have mung bean soup without the mung beans!

To get started with this particular recipe, we must prepare a few components. You can cook mung bean soup with tapioca cubes using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mung bean soup with tapioca cubes:
  1. Take Ming bean soup
  2. Get 300 g Ming bean
  3. Get 1000 ml Cold water
  4. Get 2-3 Tablespoons Brown sugar
  5. Get Salt tiny
  6. Make ready cubes Tapioca
  7. Take 100 g Tapioca starch
  8. Prepare 75-80 ml Boiled water
  9. Make ready Cornflour or potato starch 1 Tablspoon

They become translucent when cooked and are pretty flavorless on their own, but add a nice chewy texture to foods. Mung Bean Soup or Ginisang Munggo is a Filipino favorite that is packed with vitamins and lots of nutritional benefits. It has been a while since I made this Mung Bean Soup or Ginisang Munggo as we call it. I was checking my old post and decided to edit my recipe a bit.

Instructions to make Mung bean soup with tapioca cubes:
  1. Place already washed mung beans into a bag. Also add in some water and then freeze it.
  2. Put the frozen mung beans into a milk pan and pour in some cold water. Boil the mung bean and then simmer it for 30 minutes until beans turn soft.
  3. Add in the brown sugar and tiny bit of salt. Mix them well.
  4. Pour the boiled water into the tapioca starch to make a dough. Keep kneading the dough until it becomes smooth.
  5. Divide the dough into small cubes and coat them with cornflour or potato starch. Store them in the freezer.
  6. Add the tapioca cubes into a boiled water. When they are all floating, cook them for further 10 minutes and then soak them in an iced water bowl. Add the tapioca cubes into the mung bean soup and enjoy.

This mung bean soup hits every note for a perfect meal- it is warming and filling, creamy and chunky, spiced but not spicy. Serve it with fresh naan or toasted bread for an easy weeknight meal! A girl with supernatural luck, a bright smile, and a candid personality. She is surprisingly wise, and sometimes reveals poignant insight that seems inconsistent with her appearance. She is interested in medicine, and also reads books on herbal remedies.

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