Mung Bean Powder (Vigna radiata) — Stone-Milled Food-Herb Powder for Drinks & Baking

Mung Bean Powder (Vigna radiata) is the finely milled powder of a classic food-herb (药食同源) ingredient known in Traditional Chinese Medicine (TCM) as Lǜ Dòu (绿豆). Long honored as a cooling, heat-clearing pantry staple, mung bean has been prized for centuries as a gentle seasonal food used to refresh the body in warm weather. Its nature is sweet and cool, making it a mild yet clarifying ingredient traditionally associated with clearing summer heat and supporting light, easy digestion.

Key Selling Points

• Traditional cooling food-herb (药食同源)
• Pure mung bean, no added ingredients
• Freshly stone-milled, fine and easy to dissolve
• Natural sun-dried processing
• Versatile for drinks, congee, and baking

Quality & Sensory

Each batch is naturally sun-dried and freshly milled to preserve a soft pale-green color, an ultra-fine silky texture, and a clean, mild bean aroma. The powder dissolves smoothly in warm water with little clumping, yielding a light, subtly sweet infusion with a gentle grassy note. When cooked into paste or batter, it thickens evenly and carries a soft, mellow flavor that blends well with other ingredients.

Technical Specifications

Usage Scenarios

• Warm or cold mung bean drinks
• Congee and grain porridge blends
• Traditional mung bean paste and cakes
• Smoothies and blended beverages
• Baking and dessert mixes

Traditional Uses

In folk food practice, mung bean is simmered into cooling summer soups and sweet congee, and milled into paste for traditional mung bean cakes. As a daily drink, the powder is stirred into warm water alone or blended with ingredients like lily bulb, job's tears, or rock sugar for a refreshing seasonal beverage. It also appears in medicinal food soup packs and grain-based tonics, where it is valued as a light, everyday food-herb.

FAQ Q&A