Mung Bean, Coix Seed & Lily Sweet Soup

Why people make this sweet soup

In Cantonese food culture, mung beans are a go-to ingredient whenever the weather is hot or the body feels “heated up” — prone to prickly heat, breakouts, or a restless, irritable mood. Nourilo has loved mung bean treats since childhood, and this soup brings together three complementary ingredients to multiply the calming, skin-supporting effect. The coix seeds add a gentle spleen-strengthening dimension, and the lily bulb quiets the mind — making this a dessert soup that addresses both skin and mood at once. It is a favourite for teenagers and young adults dealing with acne flares.

Method

1. Rinse all ingredients. For best results, soak the mung beans and coix seeds in water for 2 hours beforehand — this shortens the cooking time and produces a beautifully clear, bright-green soup.
2. Place all ingredients (except the rock sugar) in a pot with 2.4 L of water.
3. Bring to a boil, then reduce heat and simmer for 1 hour (or about 30 minutes if pre-soaked).
4. Stir in rock sugar and cook until dissolved.
5. Serve warm or at room temperature. The soup and beans can both be eaten.

Nourilo’s Tips

The most nutritious approach is to eat the mung beans together with their skins — the skin holds the main heat-clearing benefit. If you pre-soak the beans and seeds for 2 hours before cooking, the soup only needs about 30 minutes on the stove and the colour will be a vivid, translucent green rather than the cloudier appearance shown in the photo. Red sugar is a fine substitute for rock sugar if that is what you have on hand; it is just slightly warmer in nature.