Mung Bean, Lily, and White Fungus Soup

Every summer, I crave iced milk tea, but the sugar makes me break out. Then, my mom taught me to make this Mung Bean, Lily, and White Fungus Soup—a refreshing, skin-nourishing dessert that’s way healthier! At first, I was skeptical, but one sip won me over. The creamy mung beans, silky white fungus, and fragrant lily bulbs create the perfect texture. I love adding milk for extra richness—it’s like a "healthy milk tea"! Now, it’s my go-to summer treat. A chilled bowl instantly cools me down on scorching days.

🔍 Ingredient Breakdown

This dessert is packed with natural goodness:

• Mung Beans: Detoxifying, high in fiber, and great for digestion.

• White Fungus: Rich in collagen, known as "poor man’s bird’s nest" for skin hydration.

• Lily Bulbs: Soothe the lungs, reduce irritation, and promote relaxation.

• Milk (optional): Adds creaminess, making it taste like dessert.

• Rock Sugar: A gentle sweetener that won’t spike blood sugar.

Together, they create a dessert that’s cooling, nourishing, and guilt-free!

🍽️Serving Suggestions

Enjoy it warm or chilled—both ways are delicious! Warm, it’s comforting and perfect as a nighttime snack; chilled, it’s ultra-refreshing for afternoon tea. For extra flavor, try coconut milk or osmanthus syrup. If your stomach is sensitive, avoid serving it too cold. The longer you cook the white fungus, the more gelatinous it becomes—ideal for a thicker texture.

❤️ Why You’ll Love It

If you love milk tea but hate the sugar crash, this dessert is your answer! Low-calorie, hydrating, and packed with beauty benefits, it’s like drinking a glass of "skincare." The mung beans’ creaminess, white fungus’ silkiness, and lily’s floral notes make every spoonful satisfying. Plus, it’s easy to make with accessible ingredients—no fancy skills needed! Perfect as dessert, a midnight snack, or even breakfast, this recipe deserves a permanent spot in your kitchen.

🥗RECIPE🥗

👉🏻Ingredients list

• 80g mung beans

• 10g dried white fungus (or half a fresh one)

• 15g dried lily bulbs (or 30g fresh)

• Rock sugar (to taste)

• 200ml milk (optional)

👩🍳DIRECTIONS:

1. Soak: Soak mung beans for 4+ hours (or overnight); soak white fungus and lily bulbs for 1 hour.

2. Cook Mung Beans: Boil beans in 1L water for 30 mins until soft.

3. Add White Fungus & Lily: Add torn white fungus and lily, simmer for 20 mins until gelatinous.

4. Sweeten: Stir in rock sugar until dissolved, then turn off heat.

5. Add Milk (optional): Mix in milk. Chill for a colder treat!

❓ Frequently Asked Questions

Q1: How to make white fungus gelatinous?
A: Tear it into small pieces and simmer for at least 20 mins.

Q2: Can I skip sugar?
A: Yes! Use honey, zero-calorie sweetener, or enjoy it plain.

Q3: How long does it last?
A: Up to 3 days refrigerated, but best fresh.