One-Pot Rice Cooker Mung Bean & Sago Dessert

Trust me, you need this in your life this summer! I’ve cracked the code to the easiest, creamiest mung bean and sago dessert—all made in one rice cooker with zero fuss. No pre-soaking, no separate cooking, just toss everything in and press start. It’s my go-to sweet treat when I’m craving something soothing, refreshing, and utterly effortless.

Why You’ll Love This Recipe

This recipe is a game-changer for lazy summer days. The rice cooker gently simmers the mung beans until they’re soft and velvety, while the sago pearls turn perfectly translucent and chewy—all without you standing over the stove. It’s naturally sweetened, wonderfully cooling, and loved by both kids and adults. Plus, you can enjoy it warm or chilled!

Ingredients

Serves 4–5

• 200g mung beans (rinsed, no need to soak)
• 100g sago pearls (do not rinse or soak)
• 80–120g rock sugar (adjust to taste)
• 1500–1800ml boiling water

You’ll also need:

• A rice cooker with porridge/soup function
• A spoon for stirring

Instructions

1. Prepare the ingredients
   Rinse the mung beans well and drain. Leave the sago pearls as they are—do not rinse or soak them.
2. Combine in the rice cooker
   Add the rinsed mung beans, sago pearls, and rock sugar to the rice cooker pot. Pour in all the boiling water and give it a gentle stir to prevent sticking and help the sugar begin to dissolve.
3. Cook
   Close the lid, select the porridge function, and set it for 50 minutes. Let the rice cooker work its magic—no need to check or stir during cooking.
4. Serve
   Once done, the mung beans will be tender, and the sago pearls will be fully translucent with no white centers. Stir gently and serve warm, or let it cool to room temperature for a refreshing chilled dessert.

Notes

• Handling sago: Never rinse or soak sago pearls before cooking—this prevents them from dissolving or clumping.
• Water amount: Use enough boiling water to cover the ingredients by 3–4 cm. Avoid adding water during cooking.
• Sweetness: Adjust sugar to your preference. Honey can be stirred in after cooling if desired.
• Smooth version: For a silkier texture, strain the cooked dessert to remove mung bean skins.
• Variation tip: Love this method? Try it with red beans for an equally delicious Red Bean Sago Dessert — just swap the mung beans for red beans and follow the same steps!
• Storage: Best served fresh. If storing, refrigerate in a sealed container and consume within 1 day. The sago will thicken when chilled—thin with a little water if needed.

Frequently Asked Questions

Can I use a slow cooker or regular pot?
Yes, but cooking times will vary. Simmer on low heat until the mung beans are soft and the sago is transparent, stirring occasionally to prevent sticking.

Why can’t I rinse the sago?
Sago pearls are pure starch. Rinsing or soaking them before cooking will cause them to break down and become mushy.

Can I make this with other beans?
Absolutely! Red beans (check out my Red Bean Sago Dessert recipe) or black-eyed peas work beautifully with the same method.

Is this dessert served hot or cold?
Both ways are delicious! It’s comforting warm and refreshingly light when chilled.