Kudzu Root, Mung Bean, Coix Seed and Hyacinth Bean Drink

Why people make this drink

Hong Kong’s go-go lifestyle means a lot of people are burning the candle at both ends — late nights, high stress, and not enough time to eat well. This pattern, along with spicy or greasy food, can lead to what traditional Chinese wellness describes as accumulated internal heat or “hot toxins” — showing up as muscle aches, mouth ulcers, itchy skin, and breakouts. Kudzu root (fen ge) has been used in Chinese food therapy for centuries: it is traditionally prized for clearing this kind of internal heat, relaxing stiff muscles, and supporting the body’s natural detox processes. This combination drink is especially helpful for those who stay up late, smoke, or drink alcohol.

Method

1. Remove the outer skin and fibrous coating from the kudzu root, rinse well, and cut into chunky pieces.
2. Soak the mung beans, coix seeds, and hyacinth beans separately in water for 30 minutes, then drain and rinse.
3. Place all ingredients in a pot with 2.4–2.7 L of water. Bring to a boil over high heat, then reduce to a low simmer.
4. Simmer for 2 hours until the liquid reduces to 0.9–1.2 L.
5. Serve warm or at room temperature; eat both the soup and the softened beans and kudzu.

Nourilo’s Tips

This drink is light, gently fragrant, and pleasant — suitable for everyone in the family from older children upward. It also supports healthy blood pressure, blood lipids, and heart function, so it is a genuinely useful everyday preparation. If you cannot find fresh kudzu root, dried kudzu (fen ge gan) works too — use about 75 g (75 g) of the dried version. For a 6-person batch, simply double the kudzu to 600 g and keep the other ingredients the same.