Mung Bean Oshiruko (Sweet Mung Bean Soup with Coconut Milk)
A gently sweet vegan oshiruko made with split yellow mung beans, cooked down into a paste and loosened with coconut milk. Served with chewy shiratama dumplings, warm or chilled.
Ingredients
Mung bean soup
- 100 g yellow split mung beans mung dal
- 200 ml water
- 60 g coconut milk adjust to taste
- 20 g beet sugar powder adjust to taste
Shiratama dumplings
- 25 g shiratama-ko glutinous rice flour
- 20 ml water as needed
Instructions
Make the mung bean soup
- Add the washed mung beans and water to a pressure cooker and cook at high pressure for 5 minutes.100 g yellow split mung beans, 200 ml water
- Once the pressure drops, open the lid right away and stir well with a spatula while still hot, mashing as much as you can into a paste.
- Add the coconut milk and beet sugar and stir well. Adjust the sweetness and thickness to taste.60 g coconut milk, 20 g beet sugar powder
Cooking time is based on a Pearl Metal pressure cooker at 100 kPa; adjust timing for other cookers accordingly.
A few pieces will stay whole, that's normal. Pass it through a fine mesh strainer if you want it completely smooth.
Make the shiratama dumplings
- Knead the shiratama-ko with water, adding it little by little, until it reaches the softness of an earlobe.25 g shiratama-ko, 20 ml water
- Roll into any size and shape you like.
- Drop into boiling water and cook until the dumplings float, then cook for another minute before transferring to cold water.
Assemble
- Ladle the soup into bowls and top with the shiratama dumplings. Enjoy warm, or chilled from the fridge.