Water chesnut sweet soup

                         Very simple, refreshing Chinese dessert soup.  Best when it is chilled.




          Recipe: Christine's recipes
      Ingredients
      Peeled mung beans  50g (soaked at least 3 hours / overnight)
      Water  1.1 litre
      Rock sugar  80g  ( or adjust to your own sweetness)
      Peeled chopped chesnut  180g  ( chopped finely)
      One egg  ( whisked and set aside)



      Chestnut mixture

      Chesnut powder  15g
      Water  100ml

       Mix both ingredients well and set aside for later use.

some of the main ingredients
peeled mung beans, chestnut, rock sugar..

not forgetting.....the chesnut powder

       Method
        1.  In a deep pot,  bring water to boil.  When boiled, pour in peeled mung beans, bring it to boil again.  Turn to medium low heat,  continue to boil until beans are cooked, about 20 minutes. Now add in sugar and cook until it is dissolved.

       2. Continue to keep stirring all the way, pour in chesnut,  next the chesnut mixture.  Bring to boil. Turn off heat. Very slowly, add in whisked egg, stir at the same time.