Sweet Green Mung Bean Soup (Hong Kong Dessert)

This dessert can be served in warm or cold. You might like to skip the rice, the texture will become thinner. The dried sea weed will increased 10 times in size. A small amount of it is enough.

Prep time: 60 mins

Cook time: 90 mins

Yield: 4 to 6 serves


  • 200 gm green mung beans
  • 2 sprigs rue/stink grass (臭草)
  • 8 pieces seaweed
  • 50 gm rice
  • 2 liters water
  • rock sugar, to taste


  • Rinse the beans and soak for about 1 hour. Soak the seaweed until softened. Drain well. Cut into thick strips. Rinse rice and drain well. Set aside.
  • Use a large deep pot. Add 2 liters of water and bring to boil. Add the beans, rice and stink grass. Cook over high heat. When it boils, reduce heat to medium-low and simmer until the beans are soft. Keep an eye on it while cooking because you don’t want the soup to spill over everywhere.
  • Add the seaweed and rock sugar to taste, continue to cook until the sugar completely dissolves. Done. Served hot, warm or cold.

Source: Sweet Green Mung Bean Soup (Hong Kong Dessert) [Christine's Recipes]