3 delicious and simple ways to make pennywort and mung bean soup at home.

Centella asiatica (Gotu Kola) has long been known as an effective cooling vegetable, rich in vitamins and minerals, and very good for the skin. When combined with refreshing mung beans, this centella asiatica and mung bean drink is not only delicious but also provides a refreshing feeling, supports detoxification, and promotes natural beauty. How to make pennywort and mung bean soup recipes are incredibly simple, and you can easily prepare them at home to enjoy every day. Let Kamereo help you discover 3 easy recipes that everyone can successfully make on their first try!

How to make pennywort and mung bean juice

Prepare the ingredients.

To make a delicious and refreshing glass of pennywort and mung bean juice, you will need to prepare the following ingredients:

• Centella asiatica (Gotu Kola): 200 – 300g (choose fresh, dark green leaves with minimal damage so the blended juice is fragrant and not bitter).
• Hulled mung beans: 80 – 100g (hulled mung beans have a nicer color and a richer, creamier flavor).
• Condensed milk or sugar: adjust according to your family’s taste.
• Salt: 1/2 teaspoon
• Filtered water: 1 – 1.2 liters for blending pennywort and mixing with mung bean water.

Properly preparing fresh and clean ingredients will result in a final flavor that is refreshing, naturally sweet, and more nutritious.

Wash and cook mung beans.

Put the mung beans in a bowl and wash them skill Rinse the beans 2-3 times to remove any dust and broken beans that float to the surface. Once the beans are clean, put them in a pot with about 400ml of water, 1/4 teaspoon of salt, 100g of sugar, and cook over medium heat.

During cooking, you can skim off the foam to keep the broth clear and the beans cooked evenly. Mung beans will be cooked after about 15-20 minutes, becoming soft and tender without being overly mushy – this is the ideal state for blending into a smooth, creamy mixture without separation.

Grind mung beans

After the mung beans are cooked, let them cool slightly before putting them in a blender. Add about 200–250ml of filtered water to make the mixture smoother. Blend for 1–2 minutes until the beans are well combined into a smooth, creamy mixture without any lumps. If you prefer a thicker mung bean drink, you can reduce the amount of water. Conversely, if you want a lighter, more refreshing drink, add more filtered water.

Pick and wash the purslane.

The purslane should be cleaned by removing any wilted leaves, long roots, and damaged stems. Then, rinse it briefly to remove mud and dirt, and soak it in diluted salt water for 5-10 minutes. This step ensures the purslane is completely clean, eliminates harmful microorganisms, and prevents the blended juice from having an earthy smell. Finally, rinse it several times under running water and let it drain before blending.

Grind centella leaves

Put the drained pennywort into a blender and add about 600-700ml of filtered water. Blend thoroughly for 1-2 minutes until the pennywort is completely pureed and the maximum amount of essence is extracted. After blending, use a sieve or filter bag to separate the pulp. Squeeze well to extract as much juice as possible, ensuring the drink has a rich pennywort flavor without any sediment. For a more vibrant color and aroma, you can add a few pandan leaves while blending.

Add the mung bean sauce.

Pour the filtered pennywort juice into a large pitcher, then add the finely ground mung bean mixture and stir thoroughly until the two are well combined. Depending on your taste, you can add condensed milk to increase the richness and sweetness. Once all the ingredients are stirred and completely dissolved, you will have a fragrant, slightly thick, and incredibly appealing pennywort and mung bean drink.

finished product

The finished pennywort and mung bean juice has a beautiful green color and a pleasant consistency comparison Light from mung beans and with the refreshing, characteristic flavor of pennywort. When drunk cold, the mild sweetness blends with the creamy richness, creating a pleasant sensation and providing excellent relief from the heat on hot days.

This is not only a delicious drink but also rich in fiber, vitamins, and minerals, helping to cleanse the body, beautify the skin, and support digestion. You can store it in the refrigerator for a day, but it’s best to drink it on the same day to maintain its freshness.

How to make pennywort, mung bean, and coconut milk drink

Prepare the ingredients.

To make a delicious and creamy pennywort, mung bean, and coconut milk drink, you will need the following ingredients:

• Centella asiatica (Gotu Kola): 200-250g (choose fresh, green leaves to minimize bitterness).
• Peeled mung beans: 80g.
• Coconut milk: 80-100ml.
• Condensed milk: 2-3 tablespoons (depending on taste).
• Sugar: 1-2 tablespoons.
• Filtered water: 800ml – 1 liter.

These ingredients combine to create a refreshing and slightly creamy pennywort and mung bean drink that isn’t overly rich or heavy.

Make coconut milk

Pour the coconut milk into a pot along with a little sugar and 20-30ml of filtered water. Simmer over low heat, stirring constantly to prevent the coconut milk from separating. When the mixture simmers gently and thickens slightly, turn off the heat and let it cool. This coconut milk will add a smooth, creamy texture to the mung bean and pennywort drink, helping to balance and enhance the flavor.

Cooking mung beans

Wash the mung beans thoroughly, then put them in a pot, add enough water to cover them, and cook over medium heat for about 15-20 minutes until the beans are soft. While cooking, skim off the foam to make the bean broth clearer and more flavorful. Once the beans are cooked, let them cool slightly before grinding.

Blend centella leaves with mung beans.

Clean the pennywort leaves, wash them several times, and soak them in diluted salt water. After draining, put the pennywort into a blender with 600-700ml of filtered water, blend until smooth, then strain through a sieve to collect the pennywort juice. Add the cooked mung beans to the blender, add 200ml of filtered water, blend until smooth, and strain if you want a smoother juice.

Present the finished product.

Finally, mix the pennywort juice with the mung bean water, add condensed milk and stir well. Pour the cooked coconut milk into the mixture and stir until completely combined.

The finished pennywort, mung bean, and coconut milk drink will have a beautiful green color, a light and creamy coconut milk layer, combined with the refreshing taste of pennywort and the nutty flavor of mung beans. Adding ice makes the drink even more refreshing and perfect for hot days. This is a drink that is not only delicious but also nutritious, helping to cool the body, beautify the skin, and effectively reduce stress.

How to make pennywort, mung bean, and durian smoothie

Prepare the ingredients.

To make a delicious and creamy pennywort, mung bean, and durian smoothie, you will need:

• Centella asiatica (Gotu Kola): 200–250g (fresh, dark green).
• Hulled mung beans: 80–100g.
• Durian: 80g of flesh (choose ripe, soft, and fragrant segments).
• Unsweetened fresh milk: 150ml.
• Condensed milk: 2–3 tablespoons (to taste).
• Sugar: 1 teaspoon

This is a variation of the traditional pennywort and mung bean drink recipe, combined with durian to create a distinctive creamy texture and rich aroma, perfect for those who enjoy high-energy drinks.

Preparing and steaming mung beans

Wash the mung beans 2-3 times to remove dust and discard any damaged beans. Soak them for about 20 minutes to soften them faster. Then, place the beans in a steamer and steam for 20-25 minutes until tender. Steaming instead of boiling helps the beans retain their natural sweetness, prevents them from becoming mushy, and gives the smoothie a beautiful color.

Blend mung beans with durian.

Put the steamed mung beans into a blender, add the durian pulp and unsweetened fresh milk. Blend the mixture for 1-2 minutes until smooth. This part provides the main creamy and rich flavor to the mung bean and pennywort smoothie; the durian enhances the aroma and makes the taste even more intense.

Boil milk

In a small saucepan, add about 50ml of fresh milk and 1-2 tablespoons of condensed milk, stir well, and heat over low heat until the mixture is warm (no need to boil). Heating the milk helps the smoothie become smoother and creates a mild aroma, enhancing the blend with the pennywort and mung beans.

Blend pennywort leaves to make juice.

Pick, wash, and soak the pennywort leaves in diluted salt water. After draining, put the pennywort into a blender with 300-400ml of filtered water, blend until smooth, then strain through a sieve to collect the clear pennywort juice. This is an important step in blending pennywort in a blender to ensure the juice has a beautiful green color and to minimize sediment.

Mix the mixture

Combine the filtered pennywort juice, the mung bean mixture, the durian, and the warmed milk in a large pitcher. Stir well, or blend everything with crushed ice form smooth, cold smoothie. Adjust sweetness with condensed milk or sugar to your taste. If you want it thicker, you can reduce the amount of pennywort juice.

finished product

The finished pennywort, mung bean, and durian smoothie has an eye-catching emerald green color, a rich and creamy taste from the mung beans blended with the distinctive aroma of durian and the refreshing coolness of pennywort. This is an upgraded version of mung bean and pennywort juice, both delicious and nutritious, suitable for those who want to try something new or need an energy-boosting drink.

Frequently Asked Questions

What are the benefits of drinking pennywort juice?

Centella asiatica helps to cool the body, detoxify, soothe the liver, support skin beauty, and improve the digestive system. In addition, it provides many vitamins and minerals that help boost immunity.

What are the benefits of mung beans and centella asiatica?

When combined, mung beans and centella asiatica create a powerful cooling drink that helps detoxify the body, cool the liver, reduce internal heat, and simultaneously provide fiber, plant-based protein, and antioxidants that are good for the skin and digestive system.

How long can pennywort and mung bean salad be stored?

Homemade pennywort and mung bean juice should be consumed within the day to maintain its fresh flavor. If stored in the refrigerator, it can be kept for 24 hours, but it shouldn’t be kept for too long as nutrients can be reduced and the liquid may separate.

How many liters of water are needed to blend 1kg of pennywort leaves?

On average, 1kg of fresh pennywort can yield about 2–2.5 liters of juice, depending on the amount of water added during blending. If you want a stronger flavor, you can reduce the amount of water to 1.5 liters.

Will drinking pennywort and mung bean juice make you fat?

Pennywort and mung bean juice does not cause weight gain if consumed in the right amount and without adding too much condensed milk or sugar. On the contrary, this drink helps detoxify the body and supports mild weight loss thanks to its high fiber content.

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To maintain the quality of refreshing drinks like pennywort and mung bean juice, pennywort and mung bean juice with coconut milk, or pennywort and mung bean smoothies, F&B businesses always need a fresh, clean, and stable supply of pennywort every day. This is also why Kamereo has become the top choice for over 4000+ restaurants, cafes, kitchens, and hotels in Vietnam. With its “All-in-One Supplier” model, Kamereo provides a comprehensive ingredient supply solution, helping businesses no longer depend on multiple small suppliers.

Kamereo collaborates with a network of certified farms where pennywort and other vegetables are meticulously cared for, harvested, and sorted. Thanks to a modern cold storage and refrigerated warehouse system and a standardized F&B preservation process, pennywort is always kept fresh, crisp, and vibrant green, minimizing wilting during transportation. This is a crucial factor in ensuring that pennywort-based drinks – such as mung bean and pennywort juice or pennywort and mung bean with coconut milk – always retain their appealing color and natural flavor.

In addition to providing quality supplies, the Kamereo application helps businesses optimize the entire procurement process through smart features such as: multi-branch management, order approval, order history tracking, expense reporting, and real-time budget control. Restaurants or cafes can place online orders until midnight and receive fresh ingredients the next morning, ensuring the kitchen is always ready to operate.

With transparent pricing, continuously updated quotes, and a flexible return policy upon delivery, Kamereo helps F&B businesses operate with peace of mind, eliminating risks of shortages, poor quality, or unexpected price fluctuations. If you need a source of fresh, safe, fast, and reliable water spinach, Kamereo is a trustworthy solution for long-term business support.

Summary

With these How to make pennywort and mung bean soup simple and easy to make at home, you can create refreshing and nutritious drinks for the whole family. From the traditional version to coconut milk or durian, each method offers a unique and incredibly appealing flavor. If you are an F&B business in need of a fresh, clean, and stable supply of pennywort, order now on Kamereo for fast delivery, good prices, and guaranteed quality.