Author Notes
This is a traditional Chinese dessert soup served after dinners. It's spruced up with kombu - seaweed - and dried tangerine peel. For more detail on this dessert, you can visit the site East Meets Kitchen at EastMeetsKitchen.com. —ChristinaNg
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Ingredients
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6 ounces
Green Mung Beans
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3 tablespoons
Long Grain White Rice
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5 cups
Water
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2-3 ounces
Cane Sugar
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2 pieces
Dried Tangerine Peel
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2 pieces
Kombu Seaweed (4x6 inch)
Directions
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Wash and drain green beans. Put in rice, tangerine peels, kombu, and water. Bring to a boil. Turn down to low-medium heat and simmer for 30 minutes until beans open.
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Take out kombu and slice into bite sized strips. Return to pot.
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Add cane sugar and cook for an additional 10 minutes until sugar is dissolved. Taste for flavor.
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Dessert soup can be served hot or cold.
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