Cook time: 35 mins
Yield: 3 to 4 serves
Ingredients:
- 50 gm peeled split mung beans
- 1.1 liter water
- 80 gm rock sugar
- 180 gm peeled water chestnuts, frozen or fresh
- 1 egg, lightly whisked
- 1½ Tbsp, about 15 gm water chestnut powder
- 100 ml water
- Soak the mung beans for 3 hours or overnight. Drain well. Set aside.
- In a large pot, pour in the water and bring it to a boil. Add the mung beans. Cook until it boils again, covered. Reduce heat to simmer until the mung beans are softened, for about 20 minutes. Add rock sugar and cook until completely dissolved.
- While cooking the mung beans, pulse the water chestnuts in a food processor for a few seconds into smaller pieces. Or you may use a knife to chop them finely. If you like smoother texture, you can process them into a paste. I like to retain some crunchy bits in the soup.
- Mix the thickening thoroughly. You may need to press the water chestnut powder with a teaspoon in order to help it dissolve completely.
- Add the chopped water chestnuts. Pour in the thickening and stir as you go. Bring it to boil again. Turn off the heat. Slowly stir in the whisked egg and let it spread out into ribbons. Served hot. The leftover can be chilled in fridge and then served cold.
- I used this brand of water chestnut powder, available at Asian grocers.
- The amount of rock sugar can be either increased or decrease to your liking.
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