YumYum Panda

This recipe is from my dear Popo For the longest time, I’ve tried to sneak off and replicate this in my own kitchen, only to be met with mushy brown soup.  So, finally, one day I worked up the nerve to ask her exactly how she makes it.  And here’s the tip: don’t soak your beans!  And like magic, the soup stays nice and green and the beans keep their shape for added texture.  Enjoy!
Ingredients:

1 bag of mung beans
1/2 bag of split mung beans (they’re yellow)
3 quarts water (12 cups)
4 thick slices of fresh ginger
1 cup brown sugar or palm sugar

Directions:

Rinse the beans, twice, to get rid of (most) the narsty yellow food coloring on the split beans.
Put the beans into a large stockpot and add the water.
Set to High until it starts boiling.  Add the ginger and turn down to Medium.
Cook for 30mins, then turn off the heat and add the sugar (or

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