Description
Mung Bean Lotus Seed Clear Heat & Promote Restful Sleep Dessert Soup
Mung Bean, Lotus Seed & Lily Bulb Sweet Soup is a classic summer dessert soup. Mung beans clear heat, lotus seeds calm the heart, and lily bulbs moisten the lungs—making it cooling, hydrating, and gently soothing. It’s ideal for late spring to early summer.
Mung beans are slightly cooling in nature, while lily bulbs and lotus seeds are more neutral. Cooking them together balances the overall thermal properties, making the soup gentler on the body.
Light, subtly sweet, and refreshing, it has soft, sandy mung beans, tender lotus seeds, and sweet lily bulbs
The mung beans are cooked until soft and sandy, paired with tender lotus seeds and sweet lily bulbs, offering a rich, multi‑layered texture. It’s even more refreshing when served chilled.
Sipping it warm (or just slightly cooled) after a long day melts away all that heat and restlessness — it’s light, comforting, and genuinely soothing.
Best suited for people who need to clear “heat” from the body and calm the mind. It is particularly ideal for summer consumption or for individuals with a “heaty” constitution.
Best for :
· Hot summer days, heatwaves, humid weather — cooling, refreshing, and thirst-quenching.
· Internal heat : late nights, breakouts, bad breath, mouth ulcers, irritability, have eaten a lot of fried or spicy food.
· Fatigue & late nights: feel run-down, have been staying up late.
· Restlessness or poor sleep : irritability, anxiety, difficulty falling asleep due to heat or stress.
· Dryness or yin deficiency — dry cough, dry throat, dry skin.
· Sun-flushed, dry, or itchy skin after long and warm outdoor activity.
· Anyone looking for a gentle, hydrating or skin-nourishing treat.
Ingredients
Mung beans, Dried lily bulbs, Dried lotus seeds, Rock sugar, water 800ml-1000ml.
Health Benefits
Clears heat, detoxifies, relieves summer heat, promotes hydration, quenches thirst, relieves discomfort caused by heat, while calming the mind and promotes restful sleep, nourishing the heart and skin, and moisten the lungs.
This is a classic summer‑cooling and lung‑nourishing recipe in Traditional Chinese Medicine (TCM)
· Green mung beans – contain antioxidants and known in traditional dietetics for clearing internal heat, detoxify the body helping with dry mouth, breakouts, and heat-related discomfort, quenches thirst, and soothe skin irritations like heat rashes or acne.
· Dried lily bulbs – moisten the lungs, relieves coughs, calm the mind, relieves dry throat, irritability, and promote restful sleep.
· Lotus seeds – nourish the heart, calms the mind, promote restful sleep, reduce internal heat and supports heart health, strengthen the spleen, stop diarrhea.
· Snow fungus – nourish yin, generate body fluids, and beautify the skin. Its rich plant collagen hydrates from within, relieving dry skin, chapped lips, and dry coughs.
Recommended Usage
2–3 times weekly for general health maintenance may be sufficient as a gentle nourishing food therapy.
Precautions
- Avoid during acute colds, cough, loose stools / diarrhea.
- Cold / Weak Constitution : Not suitable for those often feeling cold, having cold hands / feet or a cold stomach. Consume this soup with caution, as some ingredients are cooling.
- Avoid during menstruation and pregnancy. Mung bean is relatively cold and cool in nature and can stimulate the uterus, so pregnant women should avoid it.
- Contains beans.
Consultation with a physician / healthcare professional is advised prior to consumption for pregnant women, those with diabetes, any ongoing medical conditions, known allergies, or individuals on medication, especially when you have underlying health conditions.
** Disclaimer : Not a substitute for medicine. Individual results may vary.
Cooking Instructions
Mini Pack : 1-2 servings
1. Soak mung beans for 2–3 hours, dried lily bulbs and lotus seed for 30 minutes.
2. Rinse and place all the ingredients in a pot. Add 1000ml of water (adjust to your preference). Bring to a boil over high heat, then reduce to low and simmer for 1 – 1.5 hours until the mung beans start to split open.
3. Add the rock sugar and cook for another 5 minutes, stirring until it is completely dissolved.
Regular Pack : 3-4 servings
1. Soak mung beans for 2–3 hours, dried lily bulbs and lotus seed for 30 minutes.
2. Rinse and place all the ingredients in a pot. Add 1800ml-2000ml of water (adjust to your preference). Bring to a boil over high heat, then reduce to low and simmer for 1.5 hours until the mung beans start to split open.
3. Add the rock sugar and cook for another 5 minutes, stirring until it is completely dissolved.
If you prefer it cold, let it cool, seal in a container, and chill in the fridge for 2 hours — it’s even more refreshing!
Tips
· Serve Hot : Soothing stomach, cooler days.
· Serve Chilled : Refreshment, hot summer days.
· Adjust the water amount to your liking – use less for a thicker, richer drink, or more for a lighter version.
· Rock sugar : Swap with brown sugar or honey or or omit entirely. Sweetness is totally adjustable!
· Diabetes or blood sugar control : Use stevia fruit instead of rock sugar, or omit entirely.
· For extra creaminess: Mash some of the green beans against the side of the pot to release their starchy texture.
· After soaking mung beans, drain the mung beans and freeze them for 1–2 hours before cooking – this helps them break down into a creamy texture more easily.
Optional – When Milk is Added for more creaminess, richness, extra protein, calcium, and skin-nourishing fats.
· Never boil the milk — just let it steep off-heat. No curdling, just ultra-creamy, silky perfection.
· Watching your calories? Use skim milk.
· For a richer flavor, use full-fat milk.
· Lactose intolerance / Dairy-free option : Swap with plant-based milk (oat, almond, soy or coconut) or no milk added.
