Barley, Mung Beans, Sweet Potato Dessert

With the quick-cook mung bean cooking tip I came across online, cooking this heat-alleviating dessert has become so much easier, especially at the spur of the moment.



All you have to do is to soak a big batch of mung beans in water overnight, drain them the next day, then bag them airtight in smaller portion-sizes in Ziploc bags and store in the freezer. When ready to make the dessert, boil a pot of water, then add in the frozen mung beans. It will take about 20 minutes for the mung beans to soften compared to the 45mins-1 hr typical cooking time. If you want the mung beans to be even softer, and can afford more time, you have the choice of cooking it longer, about 30 minutes.


Barley, Mung Beans, Sweet Potato Dessert
Ingredients:
1/2 cup organic barley pearl, soaked overnight
1-1.5 cups organic green beans, soaked and frozen previously
Some steamed sweet potatoes for sweetening

Directions: Boil a pot of water. When boiling, add barley and green beans and boil for 20 mins or more till barley and mung beans are cooked and turned soft.