MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mung Bean Soup
Categories: Chinese, Desserts, Soups
Yield: 6 Servings
1 13/16 L Water
150 g Mung beans; soaked overnight
-or at least 2 hours; rinsed
-and drained
Rock sugar or honeycomb
-sugar; to taste
3 tb Sago seeds *
5 Pandan leaves; (screwpine
-leaves); washed and tied
-into a knot
Vacuumed packed gingko nuts
-or lotus seeds; (optional)
Candied wintermelon;
-(optional)
* See separate recipe on how to cook sago.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
In a soup pot, add green beans and knotted pandan leaves and bring to
a boil. Remove the pandan leaves once it starts boiling, You can also
leave it in the pot and remove it when the soup is done but it will
be messier that way. If your pot is deep enough you may cover it.
Otherwise, partially cover the pot when you simmer as the soup boils
over easily.
Add in the optional ingredients now if you want to. Simmer for about
45 minutes or until the soup reaches your desired consistency. Add
water if necessary.
Optional step: If you wish to thicken the soup, place some of the
cooked and softened green beans in a strainer over a bowl. Mash them
with the back of a spoon so the soft part of the beans go through.
Then ladle up some soup and pour it through the strainer to let any
remaining mashed beans return to the soup. Pour the strained beans in
the bowl back into the soup pot and discard the leftover husks in the
strainer.
Add in sugar and sago pearls. Stir gently and let simmer for a few
more minutes. Turn off heat. Serve warm or chilled.
Tip: It is advisable to consume this dessert on the same day. I find
that it will turn mushy if you keep it refrigerated until the next day.
Recipe by Yvonne Oh
Recipe FROM: <
https://souperdiaries.com/green-bean-soup-recipe/>
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