Healthy Pennywort Juice with Mung Bean

Rinse the hulled mung beans thoroughly under cold water. Place them in a bowl and cover with fresh water. Soak for at least 2 hours, or preferably overnight. Drain well before cooking.

Transfer the soaked mung beans to a small saucepan. Add 200 ml of filtered water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the beans are very tender and easily mashed.

While the mung beans are cooking, carefully wash the fresh pennywort leaves under running water. Ensure all dirt and debris are removed. Discard any yellowed leaves or tough stems.

In a high-speed blender, combine the cleaned pennywort leaves with the remaining 300 ml of filtered water. Blend on high until the pennywort is completely pulverized and the liquid is vibrant green, about 1-2 minutes.

Strain the blended pennywort juice through a fine-mesh sieve or a cheesecloth-lined colander into a large bowl. Press down firmly on the pulp to extract as much liquid as possible. Discard the fibrous pulp.

Add the cooked mung beans (along with any remaining cooking liquid), the strained pennywort juice, sugar, and a pinch of salt to the blender. Blend again until the mixture is completely smooth and creamy, with no noticeable bean pieces.

Taste the juice and adjust the sweetness if desired. Serve immediately over ice for a refreshing beverage. For a colder drink, chill in the refrigerator for at least 30 minutes before serving.