Every year our church holds two potlucks, and the weather forecast showed this past Sunday to be a warm day. I was trying to think of something that would be good for a crowd, yet easy enough to make in my barely-moved-in kitchen supplies and equipment! My friend G had requested that I make the Taro Coconut Dessert, but I thought it would be too warm for that. She has some food allergies and also tries to be vegan when possible, so I tried to also keep her in mind for the dessert.
Enter memories of mung bean soup, or lu dou tang, from childhood. My mom would make this simple lightly sweetened dessert of mung beans cooked until they were ‘sandy’, served cold. Sometimes she would add grains or seeds like lotus seeds or pearled barley, but the heart and soul was the mung bean. I thought of grass jelly as a refreshing addition to the mix, then thought of chewy mochi balls for some texture. The more I thought about it, the more I realized that this soup would actually be an ode to some of my most favorite Taiwanese shaved ice fillings, in a drinkable form. (Imagine trying to make shaved ice for 100+ people and keeping it cold…good luck!) To keep it simple, I’ll call this mung bean soup. The additions are recommended, but not required; even just mung beans on their own soup taste delicious.