I was surprised to learn when we moved here to the Northeast that this is a typical Chinese dessert. Usually served at the end of the meal in most Chinese restaurants here. You see we also have this dish back home and we call it “Nilagang Monggo” literally translated as boiled mung beans. I remember having this for snack many times either hot or cold and usually doused with evaporated milk. Fresh milk was not something you would normally have at home back in the 70’s.
When my mom or aunt would make mung bean stew, they would routinely set aside some boiled beans which we would then have for snack the following day. I love to eat this cold, hence it’s served the day after it’s cooked.
To make, you will need 1 cup mung beans rinsed and about 8-10 cups waters. Place in a pot and let it come to a boil, then cover and simmer for about 30 minutes or until beans are soft and tender. You will know when it’s done when the beans have split or burst and water has thickened considerably. Then add sugar to suit your taste. Ladle into bowls and serve with milk.
P.S. you can add more water is you want a thinner consistency.