Chinese Yam Congee with Mung Beans
Beat the Heat
Mung beans are prized for helping one seek relief from the summer heat. They are made into congees, soups, and pastes which are not only sweet, cooling, and refreshing, but can also help prevent one from growing weary in the summertime.
Chinese yam and mung bean make for a congee with a sparkling, translucent luster, and a sweet, refreshing, and smooth taste.
Nutritional information
Chinese yam congee with mung beans alleviates heat and dissipates toxins, strengthening yin and replenishing qi, relieving heat and lowering blood pressure. It is suitable for both young and old for beating the summer heat, and particularly appropriate for those who suffer from high blood pressure.
Ingredients
- 5 ounces (150 grams) Chinese yam
- 1 ounce (30 grams) mung beans
- 1/2 cup (100 grams) rice
Cooking Directions
- Wash and peel the yam and cut into small pieces. Rinse the mung beans and briefly soak in warm water. Rinse the rice and soak in fresh water for 30 minutes.
- Pour the rice, mung beans, and water into a pot, add the appropriate amount of water, then cook until the rice and mung beans begin to break down.
- Add the yam and cook for another 20 minutes, then serve.
Secrets of Making the Best Chinese Yam Congee with Mung Beans
When cooking mung beans, it is best to avoid using an iron pot, because mung beans contain tannin, which can react with iron, posing a risk to one’s health if eaten.