Sweet Moong Bean and Sago Soup is a Cantonese Dessert, a traditional Hong Kong Sweet Soup.  A soup which can be easily masqueraded into a mild dessert.  Sago, Pandan Leaves, Dried Orange Peel and Cinnamon, though optional ingredients, present this Dessert Soup with a wholesome South East Asian touch.  And least to mention the Coconut Milk which makes this Sweet Soup even more flavourful.
     This Sweet Moong Bean and Sago Soup are a classic Chinese TONG SUI (which means, Sweet Soups in Cantonese), a cooling(YIN) dessert.  This kind of mild dessert is usually served at the end of a meal.  They are light, refreshing and all the more nutritious.  This particular Dessert/Soup is considered to be a dessert with cooling nature.  Green Moong Dhal has body cooling properties.  This Dessert is great for summer, perfect to rustle up for taking the edge off this scorching heat. This Moong Bean Soup can be served Warm/Cold. But I personally feel this Dessert Soup tastes delicious when served chilled.

     The basic ingredient necessary for this Moong Bean Soup is just the Green Gram, Water and Rock Sugar to sweeten up the dessert.  But the addition of ingredients like Sago Pearls, Gingko Nuts, Lotus Seeds, Candied Winter Melon adds texture and taste to the dessert.  Pandan Leaves, Cinnamon and Dried Orange Peel add a whole lot of flavour into the Moong Bean Soup. I usually prepared with all the three into the Moong Bean Soup.  If you do not prefer the flavours of Cinnamon and Dried Orange Peel skip it in your recipe. Rock Sugar gives a mild sweetness to the soup making it taste mild and comforting. Sago pearls are flavourless on its own but once you add it into desserts like this, it gives the soup a smoother and more interesting texture. It also enhances the appearance of such Dessert Soups.

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Cuisine - Cantonese, Southeast Asian
Course - Dessert
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Soaking Time - 3-4 Hours/Overnight
Cooking Time - 30-45 Minutes

SWEET MOONG BEAN & SAGO SOUP WITH COCONUT MILK

INGREDIENTS :

Green Moong Bean - 1/2 Cup
Sago Pearls - 3 Tbspn
Rock Sugar - 1/2 Cup
Pandan Leaves - 2 Nos.
Cinnamon Stick(1" Piece) - 1 No.(Optional)
Dried Orange Peel - 2 Small Pieces (Optional)
Coconut Milk - 11/2 Cups

METHOD :

Cooking the Green Moong Bean :

• Clean, Wash & Soak Green Moong Bean with enough water for at least 3-4 hours/overnight.
• Drain and discard the water used for soaking.
• Add 11/2 Cups of Water to soaked Green Moong Bean along with knotted Pandan Leaves, Cinnamon Stick and Dried Orange Peel. 
• Cook Green Moong Bean in a Pressure cooker for 3 Whistles on a high flame.  
• Lower the flame and cook for another 3-4 whistle.
• Alternatively, Green Moong Bean can be cooked in a Saucepan with enough water.

Cooking Sago Pearls:

• Boil 11/2 Cups of Water in a Saucepan.
• Once the water boils, add 3 Tbspns of Sago Pearls and mix well.
• Bring it to boil again and reduce the flame to medium.
• Cook without cover for 5 Minutes, stirring occasionally.
• Switch off the flame, cover the saucepan, let Sago pearls soak for about 10-15 minutes.
• After soaking for 10 minutes, the Sago Pearls are partially cooked. (semi-translucent with a white spot in the centre).
• Drain and rinse the Sago Pearls with running water until it is cooled.
• If you are adding the Sago Pearls into hot Desserts, can use them right away.
• Rest of the cooking takes place while the Sago Pearls are added into hot desserts.
• If you are using the Sago Pearls in Cold Desserts, It should be fully cooked.
• If so, bring another 1 litre of Water to the boil, add in the Sago Pearls.
• Bring it to boil again and turn off the flame, cover and let it soak for about 8-10 minutes.
• After soaking the Sago Pearls would have turned fully translucent.
• Drain and rinse the fully cooked Sago Pearls with running water.

For Sweet Moong Bean & Sago Soup :

• Once the Green Moong Bean is well cooked, remove the Pandan Leaves, Cinnamon and Dried Orange Peel.
• Add Rock Sugar along with 1/2 a cup of Water and cook on a low flame until Rock Sugar melts.
• Add partially cooked Sago Pearls and give a quick stir.
• Pour in the Coconut Milk and cook on a low flame until it reaches the desired consistency.
• Switch off the flame.
• Serve Sweet Moong Bean & Sago Soup Warm/Chilled.

NOTES :

• If you need a thicker Sweet Moong Bean Soup, slightly mash the Green Moong Beans.
• Adjust the consistency of the Sweet Moong Bean Soup to suit your preference.
• Can also add Gingko Nuts/Lotus Seeds to this Green Moong Bean Soup.
• I have used Rock Sugar in the recipe which yields a mild note of sweetness.
• Can substitute it with preferred sweeteners.
• If you are adding Candied Winter Melon into the Dessert Soup, adjust the amount of Rock Sugar accordingly. 
• Cook Sago Pearls partially/fully depending on when you are adding it into the Dessert Soup.
• Adding Cinnamon Stick and Dried Orange Peel are purely optional.