Ingredients (Serves 4)
- 125g Green Beans (aka mung beans)
- soaked overnight and drained
- 2 Pandan (aka Screw Pine) Leaves, dried ends cut, tied in a knot
- 1.25 litres water
- 50g rock sugar
- 3 small pieces of dried orange (tangerine) peel (optional)
- 50g canned lotus seeds or gingko nuts (optional)
- 1/3 cup sago (small tapioca pearls) (optional)
Directions
1. Place water, orange peel and pandan leaves in a pot and bring to boil.
2. Reduce the fire, add beans and lotus seeds/gingko nuts and simmer, partially covered, for about 30-50 minutes (or till beans are soft). Add some hot water if needed. Add sugar to taste during the last 5-10 minutes of cooking.
*if you are adding sago
1. Soak tapioca pearls in cold water for 20 minutes.
2. The pearls will expand and turn bright white. Drain.
3. In a medium pot, bring water to a boil.
4. When water boils, turn off heat and add the drained tapioca pearls and stir constantly for 1 1/2 minutes, or until the pearls are translucent with a very small white center.
5. Taste the tapioca, it should be soft but not goopy.
6. Drain the tapioca in fine mesh sieve and run cold water through the sieve to stop the tapioca pearls from cooking further.
7. Swish with your hands to make sure that the pearls at the bottom of the sieve have a chance to cool down.
8. Drain and add to the green bean soup.
- 125g Green Beans (aka mung beans)
- soaked overnight and drained
- 2 Pandan (aka Screw Pine) Leaves, dried ends cut, tied in a knot
- 1.25 litres water
- 50g rock sugar
- 3 small pieces of dried orange (tangerine) peel (optional)
- 50g canned lotus seeds or gingko nuts (optional)
- 1/3 cup sago (small tapioca pearls) (optional)
Directions
1. Place water, orange peel and pandan leaves in a pot and bring to boil.
2. Reduce the fire, add beans and lotus seeds/gingko nuts and simmer, partially covered, for about 30-50 minutes (or till beans are soft). Add some hot water if needed. Add sugar to taste during the last 5-10 minutes of cooking.
*if you are adding sago
1. Soak tapioca pearls in cold water for 20 minutes.
2. The pearls will expand and turn bright white. Drain.
3. In a medium pot, bring water to a boil.
4. When water boils, turn off heat and add the drained tapioca pearls and stir constantly for 1 1/2 minutes, or until the pearls are translucent with a very small white center.
5. Taste the tapioca, it should be soft but not goopy.
6. Drain the tapioca in fine mesh sieve and run cold water through the sieve to stop the tapioca pearls from cooking further.
7. Swish with your hands to make sure that the pearls at the bottom of the sieve have a chance to cool down.
8. Drain and add to the green bean soup.
