Mung Beans Cooked in Sweet Syrup


  • 1 cup skin-on, whole green mung beans
  • 5 1/4 cups water
  • 1 cup palm sugar


Place the mung beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse before using.

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Combine the beans with 5 1/4 quart water in a large pot over medium heat; cook until the beans are tender, about 30 minutes. Stir the sugar into the mixture; cook and stir until the sugar is completely dissolved. Remove from heat and serve warm.