Mung Bean and Job's Tears Congee

Why people make this congee

Hand, foot and mouth disease (HFMD) peaks in summer, spreading mainly through contact with saliva, blister fluid, or contaminated surfaces. It primarily affects children under five, though older children and adults can also catch it. No specific antiviral treatment exists; supportive care and hygiene are the main defences. In Chinese food therapy, hot humid weather creates conditions that TCM describes as “heat-dampness” — and mung bean with Job’s tears is perhaps the most classic pairing for this seasonal pattern. Nourilo recommends this congee as a preventive routine during the summer months, as well as a gentle supportive food for children who are recovering.

Method

1. Rinse the mung beans and Job’s tears; soak in cold water for 30 minutes.
2. Drain, then add to a pot with 2.1 L of water.
3. Bring to a boil, then reduce to a gentle simmer.
4. Cook for about 1 hour until the beans and grains are completely soft and the liquid has reduced to 0.9–1.2 L.
5. Stir in rock sugar to taste and dissolve. Serve warm, or cool to room temperature during hot weather.
6. Both the broth and the solids are eaten together.

Nourilo’s Tips

If a child is already sick with HFMD and has mouth sores that make eating painful, let the congee cool fully before serving — or stir in a little gelatin powder (fish gelatin) while the congee is still hot, pour into moulds, and refrigerate until set. The resulting soft jelly is much easier for a sore mouth to manage. This congee is safe for breastfeeding mothers too. Adding red adzuki beans (chi xiao dou) to the mixture helps reduce the cooling nature slightly while boosting the dampness-draining effect.