Mung Bean Porridge with Ginger Syrup

As the cooler breeze is heralding the beginning of autumn, it’s time to have something replentishing the system after all of those BBQs and iced drinks.

In Chinese medicine, Mung Bean is used to cool the body, cleanse the skin and reduce the fire in the throat due to too much internal body heat from fried food. This porridge is based on a traditional Chinese recipe for “sweet soup” with an added touch of spice from the antiseptic ginger.


Serves 2

  • 1 cup Dried Mung Bean*
  • Optional barley
  • 4 cups water
  • Chinese Rock Sugar* / Castor sugar slightly less sweet to taste

Ginger Kiss Syrup

  • 1 tsp Ginger
  • 1 tsp Hibiscus
  • 1 tsp Lemongrass
  • 2 tbsp Honey
  • 3 tbsp boiling water


  1. Wash Mung Bean and barley to clear impurities.
  2. Pour in a pot with 4 cups of water and sugar. Bring to boil, then with the lid slightly ajar, keep boiling until the skin of the beans break open and come off the bean (and the barley is nice and soft).
  3. The beans should be very soft. Keep stirring and adding water if necessary. This process will take about 20 minutes or more.
  4. When the porridge is done, let it cool a little bit while preparing the syrup.
  5. Place ginger, hibiscus and lemongrass in a teapot and pour into 3tbsp boiling water. Infuse for 3 minutes.
  6. Combine the drained herbal infusion with honey and then drizzle over the porridge.
  7. Ready to serve! * Mung Bean and Rock Sugar can be found in Chinese supermarkets. Mung Bean is also called Green Bean. You can substitute it with Red Bean / Azuki Bean.

Tea Ingredient for this recipe is available at

Peter Peter (388 Posts)

Brought up in a family of chef and restauranteurs, Peter prefers the zen and less hi-octane lifestyle of tea and martial arts. If he has his ways, he would like to conquer the world and make everyone serves him tea.