Mung Beans Cooked in Sweet Syrup

Mung Beans Cooked in Sweet Syrup

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wiley 18

"Thai desserts do not get more rustic and simple than this. Just three ingredients make up a simple and quick sweet if you are in a hurry. Just remember to soak the beans ahead of time."
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3 h 40 m servings 170 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.


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so excited that i found this recipe! my mother made this for me growing up and i was craving it. it's so simple and healthy. i soaked the mung beans overnight which caused them to retain a lot o...

My parents used to make this dish during the summer. Instead of having the soup hot, it was a perfect dish served cold. I much prefer this to sweet red bean soup.

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