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Mung Bean & Lotus Seed Rice Porridge

Yields1 Serving

 ½ mung beans
 ½ cup lotus seeds (peeled and soaked if dried)
 1 cup jasmine rice
 8 cups water
 Rock sugar or honey (optional)
1

    • Rinse all ingredients and place in a large pot with water.
  • Bring to a boil, then simmer gently for 1–1.5 hours until creamy.
  • Sweeten to taste and serve warm or chilled.

This porridge was used to cool the body and aid digestion.

Notes

The 14th century in China corresponds to the Yuan Dynasty (1271–1368) and the beginning of the Ming Dynasty (1368–1644), a period in which imperial cuisine was refined and deeply influenced by traditional Chinese medicine 🌿.

One of the most important culinary sources from that era is "Yinshan Zhengyao" (饮膳正要), written by Hu Sihui, imperial physician to the Yuan court. This work was not just a cookbook, but a nutritional guide for the health of the emperor and his courtiers.

Author: Hu Sihui, Yinshan Zhengyao (1330)
Beliefs & Benefits:
• Mung beans were considered “cooling” and detoxifying, used to clear heat and reduce inflammation.
• Lotus seeds were believed to calm the heart and strengthen the kidneys.
• Rice was the staple grain, neutral in nature, and used to harmonize the effects of other ingredients.

Nutrition Facts

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