Top 8 Ways to Prepare Mung Bean Tea for Cooling and Detoxifying the Body

Ingredients:

• Mung beans: 0.5 – 1kg
• Rock sugar: 100g
• Pandan leaves: 1-2 leaves
• Coriander: 1-2 leaves
• Rehmannia root: 100g
• Salt: 100g

Instructions:

• Wash the mung beans thoroughly, then cut them into small pieces without peeling the skin. Rinse again with clean water. It is better to choose ripe mung beans as unripe ones are not as sweet.
• Cook the mung beans with 3 liters of water and rehmannia root. Simmer until the mung beans are almost cooked, then add the pandan leaves and coriander to the pot, and cook on low heat. Use a tool to press the mung beans to extract all the juice. Strain the liquid to remove any remaining solids. If you want to enhance the flavor, you can add a little salt.
• Store the mung bean tea in a glass jar or bottle and keep it refrigerated for up to 3 days.

Ingredients:

• 1 Mung bean
• 4 teaspoons of chia seeds
• 1/3 piece of Lo Han fruit
• 6 pandan leaves
• 100g rock sugar

Instructions:

• Clean the mung bean, slice it thinly, and dry it in the sun for 2 days.
• Pour 200ml of water into a glass and add 4 teaspoons of chia seeds. Let them soak for about 15 minutes until they expand.
• Place the dried mung bean into a pan, set the heat to low, and roast the mung beans evenly for about 3 minutes until golden and fragrant.
• Prepare a large pot and add the roasted mung bean, 1/3 piece of Lo Han fruit broken into pieces, 6 pandan leaves, and pour in 2.5 liters of water. Set the heat to low and cook for 1 - 1.5 hours. After cooking, remove the solids and strain the tea to remove any residue. Stir in 100g of rock sugar, and wait for it to cool. Pour into a glass, then add chia seeds. The tea can be enjoyed immediately. You may also add ice directly or refrigerate to chill.
• This Mung Bean Tea with Chia Seeds not only has a delightful, refreshing taste but also offers numerous health benefits. A daily glass helps with cooling and detoxifying the body. However, it is recommended to drink in moderation, avoid consuming too much in the evening, and particularly refrain from drinking after a meal with raw foods to prevent digestive issues.

Ingredients:

• 1 kg of mung bean
• 15 grams of rock sugar
• 10 grams of rehmannia root
• 45 grams of pandan leaves
• 1/3 teaspoon of salt

Instructions:

• When purchasing, choose a ripe mung bean with a golden spotted skin and yellow seeds. When washing, rub the skin clean with your hands. Leave the skin on and slice the bean into 1 cm thick rounds.
• Place the mung bean, salt, and rehmannia root into a pot. Add about 4 liters of water and bring it to a simmer over medium heat. Cook for at least 2 hours, the longer you cook, the more flavorful the tea becomes. Do not cover the pot during the cooking process.
• After cooking, the mung bean water will turn brown, and the liquid will reduce slightly. Check the softness of the beans, then clean the pandan leaves and tie them into a bundle. Add the pandan leaves to the pot and cook for another 5 minutes.
• Turn off the heat, strain the mixture to remove the solids, and reserve the tea. While the tea is still hot, add the rock sugar and stir until it dissolves.
• Let the tea cool down completely, then serve it in a glass with ice cubes. If you're not drinking it right away, store the tea in the refrigerator.

Ingredients:

• 1 kg of fresh mung bean
• 1 kg of dried mung bean
• 100g rock sugar
• 100g white sugar
• 1 dried Lo Han fruit
• 10g rehmannia root
• 500g sugar cane
• 100g pandan leaves
• 3g chrysanthemum flowers

Instructions:

• Wash the fresh mung bean thoroughly to remove any dirt, leave the skin on, discard the seeds, and cut the bean into small chunks. Peel the sugar cane and cut it into small, not-too-thick pieces.
• Place the sugar cane at the bottom of the pot, then layer the fresh mung bean on top. Add the rehmannia root, break the Lo Han fruit in half, and add 2/3 teaspoon of salt. Top with dried mung beans and pour in 4 liters of water.
• Cover the pot and bring it to a boil over high heat for 35 minutes. While waiting for the water to boil, crush the pandan leaves lightly to release the fragrance. When the mung beans are soft and the water has turned brown, add the crushed pandan leaves and chrysanthemum flowers. Simmer for another 10 minutes. Stir in 100g of rock sugar and 100g of white sugar, then turn off the heat.
• Remove the solids and strain the tea through a cloth or fine sieve. Let the tea cool completely, then bottle it and store it in the refrigerator for later use.
• When serving, pour the tea into a glass with some ice cubes. This recipe results in a concentrated tea, so you can reduce the amount of sugar if you're not using ice, according to your taste preference.

Ingredients:

• 1.5 kg of peeled mung bean
• 250g brown sugar
• 50g rock sugar
• Some water and ice cubes

Instructions:

• Cut the mung bean into small cubes and place them in a large pot.
• Sprinkle the brown sugar evenly over the mung bean and mix well. Let it sit for about an hour to allow the sugar to draw out the juice.
• Place the pot on the stove and bring the contents to a boil over high heat. Add the rock sugar and reduce the heat to low, simmering for 1.5 to 2 more hours. Cook until the mung bean cubes become completely translucent and the liquid turns a rich brown color, then remove from heat and let it cool.
• Strain the mung bean juice through a cloth, pressing down to extract as much liquid as possible, and discard the solids.
• Once the mung bean juice has cooled, pour it into glasses and add ice cubes to enjoy.

Ingredients:

• 500g mung bean
• 10 pandan leaves
• 1 piece of sugar cane
• Chia seeds
• Rehmannia root
• Lo Han fruit
• Sugar

Instructions:

• First, wash the mung bean thoroughly, then cut it into small chunks about 2 cm in size. Clean the sugar cane and cut it into pieces. Crush the Lo Han fruit and rehmannia root.
• Boil 3 liters of water, then add the mung bean, Lo Han fruit, and rehmannia root to the pot. Simmer on low heat for 1 to 1.5 hours. Add the pandan leaves to infuse their fragrance.
• After adding the pandan leaves, simmer for another 30 minutes. Then, add sugar, ice, and chia seeds to the tea. Stir well and serve.

Ingredients:

• 500g mung bean
• Basil seeds
• Rock sugar
• Corn silk
• Lo Han fruit

Instructions:

• Wash and cut the mung bean into small pieces.
• Wash the corn silk and Lo Han fruit. Soak the basil seeds in water.
• Boil 2 liters of water, then add the mung bean, corn silk, Lo Han fruit, and rock sugar. Let it simmer for 30 minutes until the water turns dark in color.
• Once the desired color is achieved, strain the mixture.
• For added flavor, you can add ice or basil seeds to enhance the taste.
• Store the tea in the refrigerator and keep it in a thermos for portability.

In addition to fresh mung bean tea, dried mung bean water is also a delicious and nutritious beverage that can be stored for a longer period.

Ingredients:

• Mung bean, grater, basket, and other ingredients like honey, chia seeds, etc.

Instructions:

• Wash the mung beans and let them dry for 20 minutes.
• Use a grater to slice the mung beans thinly without peeling the skin.
• Once sliced, take the mung beans outside to dry in the sun. Be sure to layer the slices on top of each other for even drying.
• If the weather isn’t sunny enough to dry them in one day, leave them outside for 2 to 3 days. Once completely dried, cook them over high heat on the stove.
• Store the dried mung beans in a glass jar for later use. When ready to drink, simply add the dried mung beans to a cup, pour hot water over them, and steep as you would with regular tea.