{"id":34590,"date":"2025-07-14T10:02:24","date_gmt":"2025-07-14T02:02:24","guid":{"rendered":"https:\/\/www.chinasichuanfood.com\/?p=34590"},"modified":"2025-07-15T09:28:11","modified_gmt":"2025-07-15T01:28:11","slug":"mung-bean-milk","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/mung-bean-milk\/","title":{"rendered":"Mung Bean Milk"},"content":{"rendered":"\n

I bet you heard about mung bean milk as a substitute for bubble milk tea<\/a>. We believe mung bean milk is much healthier than boba drinks. Let’s learn how to make super summer-friendly mung bean milk with basic ingredients and a secret weapon- fresh mint leaves. It has become my favorite plant-based drink for this summer.<\/p>\n\n\n\n

More importantly, it will be the best way of using leftover mung bean soup<\/a>, as we usually make a large portion each time.<\/p>\n\n\n\n

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Adding Fresh Mint<\/h2>\n\n\n\n

Believe me, you will fall in love with this exceptional, unique taste that combines the sandy texture of mung beans with the cooling essence of fresh mint. However, if you don’t have mint by hand, skip it. <\/p>\n\n\n\n

Another reason why I highly recommend adding fresh mint is that it can significantly enhance the green color.<\/strong> <\/p>\n\n\n\n

Another possible enhancer of the green color is matcha powder. That’s also an excellent option for a vibrant green mung bean milk. <\/p>\n\n\n\n

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Ingredients <\/h2>\n\n\n\n

Let’s have a look at all the ingredients we need for this cooling and delicious summer breavage. I am using leftover mung bean soup, milk, sugar, and fresh mint leaves.<\/p>\n\n\n\n

You can prepare freshly cooked mung beans using the same unique method I introduced in my mung bean soup<\/a> recipe. It is a super-fast, raw-taste-free way to create the famous sandy texture of mung beans.<\/p>\n\n\n\n

You can skip sugar if you watch your sugar intake. Alternatively, I recommend sweetened condensed milk for a creamy flavor. <\/p>\n\n\n\n

By the way, adding heavy cream can make the texture creamier and healthier. <\/p>\n\n\n\n

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Blend<\/h2>\n\n\n\n

Now, let’s blend 1 cup of mung beans (slightly strain the water), 2 cups of milk, fresh mint leaves, and sugar in a blender. Blend it until smooth. <\/p>\n\n\n\n

I don’t add match powder this time because I don’t want the fresh mint and matcha to influence each other. I have no idea what that tastes like. If you don’t throw in mint leaves, add a small amount of match powder. <\/p>\n\n\n\n

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Assembling<\/h2>\n\n\n\n

I placed approximately two tablespoons of mung bean soup at the bottom of the serving cup to create a layered texture. Then pour the mung bean milk on top. <\/p>\n\n\n\n

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Mung Bean Milk<\/h2>\n\t\t
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a traditional Chinese summer dessert soup–mung bean soup<\/div>\n\t\t
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