A simple vegan sweet congee made with cooked mung beans, leftover brown rice, banana, and soy milk.
The banana softens as it cooks, adding a natural sweetness, while the mung beans and brown rice give it a satisfying texture.
Top with a sprinkle of desiccated coconut for a Southeast Asian dessert feel.
Good for breakfast, a snack, or anytime you want something warm and comforting.
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☔️ About This Mung Bean Porridge
I always keep a batch of cooked mung beans in my fridge once the humid season rolls in.
They go into salads and soups, and lately, into this porridge too.
Mung beans have a long history in Asian home cooking as a "cooling" food — something I first learned through Traditional Chinese Medicine, where certain ingredients are thought to help balance heat and dampness in the body.
Breakouts, mouth sores, that overheated feeling in the middle of summer... the bloating and low appetite that come with humidity...
Mung beans are traditionally used to help ease exactly these kinds of discomforts.
These days, with the air still a little cool, I tend to make this porridge warm, with soy milk and banana.
The banana melts into a soft sweetness that spreads through my mouth, and something in me softens along with it.
This is the kind of porridge that gets me through the sticky months — the ones where the air feels heavier than it should, and a bowl of something warm and a little sweet makes the humidity easier to sit with.
🎐 For chilled mung bean desserts — Mung Bean & Agar with Coconut Milk and Mung Bean & Banana Cream are worth a try too.
🌿 Ingredients
- Cooked mung beans — I use mung beans cooked in a pressure cooker (my recipe). Canned ones works too.
- Cooked brown rice — Leftover or frozen rice works perfectly.
- Unsweetened soy milk — Sweetened is fine if you prefer a little more sweetness.
- Banana — The riper, the better for natural sweetness.
- Desiccated coconut (optional) — A small sprinkle at the end gives it a Southeast Asian dessert feel.
- Sweetener of your choice (optional) — For when you feel like adding extra sweetness.
For exact quantities, see the recipe card below 👇
📖 Instructions
- Combine the ingredients
- Add everything except the desiccated coconut into a saucepan.
- Cook
- Heat over medium, stirring as you go.
- Once it starts to simmer, reduce to low heat.
- When the banana has softened, remove from heat.
- Top with desiccated coconut if using, and serve.
📝 Tips
How long you cook the banana is up to you.
A shorter cook time keeps some texture; longer and it melts into the porridge for a creamier finish.
If you'd like it sweeter, add extra banana while you cook or your sweetener of choice at the end.
🫙 Storage
It keeps in the fridge, but the banana will discolor over time so best eaten right away.
Once it cools, it becomes thicker. When reheating, add a little soy milk or water to loosen it to your desired consistency.
📚 FAQ
Yes. Without the banana, the porridge will be less sweet overall — adjust with your sweetener of choice.
Yes. White rice works fine. For that satisfying chewy texture though, brown rice is the way to go.
Yes, though the flavor will be quite different.
If you're looking for a sweet adzuki porridge, my adzuki oatmeal or Korean-style adzuki porridge might be just what you're after.
If you feel like whispering a thought, asking a question, or simply saying hello — the comment section is always open 📮
🫘 More Mung Bean Recipes
More vegan recipes using mung beans:
🍽️ Sweet Porridge Recipes
More vegan sweet porridge recipes for breakfast:
🥄 More Dessert Recipes
More easy vegan dessert recipes (👉 see all):
🍌 Recipes with Banana
More vegan dessert recipes using banana:
✏️ Recipe Card
Sweet Mung Bean Brown Rice Congee with Banana & Soy Milk
Ingredients
- 100 g cooked mung beans
- 80 g cooked brown rice
- 150 ml unsweetened soy milk
- ½ –1 banana (sliced)
- desiccated coconut (optional, to taste)
- sweetener of your choice (optional, to taste)
Instructions
- Add all ingredients except the desiccated coconut and sweetener into a saucepan.
- Heat over medium, stirring as you go.
- Once it starts to simmer, reduce to low heat.
- When the banana has softened, remove from heat.sweetener of your choice
- Top with desiccated coconut if using, add sweetener to taste, and serve.desiccated coconut
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
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