Soak mung beans in cool or warm water in at least 2 hours. This is to let the beans absorb water and become softer to shorten cooking time. However, if you haven’t had time for soaking, you can skip this step and boil the bean 20-30 minutes more (with regular pot), or 10 more (with instant pot/pressure cooker) than standard time.

In a large pot, add water and mung beans in and turn on high heat. Once the water starts boiling, reduce to medium heat and simmer the beans in approximately 30 minutes for regular pot. If you are using instant pot or pressure cooker, cook under high pressure mode in 10-15 minutes. After that, do a “mashing test”: mash a cooked bean by a spoon or your finger, if it’s easy to be mashed, it’s fully cooked.

Remember to skim off the foam regularly to keep the water clear.

In case you have other ingredients, proceed them separately. To boil lotus seeds, refer this post. For dried seaweed and small tapioca pearls, soak first in 10 minutes; for aloe vera, peel the skin, wash 4-5 times with salty water to remove the gel then cut into cubes; finally, add them to the pot when the beans are cooked.

Once the beans are cooked well, add sugar, and stir until completely dissolved. Taste and adjust the sweetness to your preference. For a more attractive scent, if possible, add several drops of vanilla extract or pandan extract. Serve warm or cold.