Ingredients
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1
-
1
-
4 - 5
-
1/4
-
3 - 4
-
-
-
-
-
-
-
-
-
-
Directions
Sweet Green (Mung) Bean Soup, A perfect dessert for an Oriental meal. Sometimes i just drink it as a snack. Very fragrant due to the coconut milk. I’ve even poured it into a popsicle mold and ended up with a sweet bean popsicle! Refreshing and low in fat (without the coconut, anyway *grin*)!, This is the kind of recipe that you can play around with to get the taste to your liking. The recipe says to simmer mung beans for a total of 30 mins. I found that I had to boil them at a higher temperature much longer to get them soft. Also, used vanilla instead of pandan leaves. I boiled the beans together with the sugar and vanilla. When serving I put a small portion of beans in a bowl, barely coating them with water and added about a tablespoon of the coconut milk. Then I added a little more sugar, tasting as I went along to get the sweetness right. With a little tweaking this recipe came out great. Next time I will try the pandan leaves or tamarind paste to get a more exotic flavor. The recipe says to serve the soup hot, but I’ve tried it both ways and I prefer it cold. If you prefer oriental-style desserts, which are less sweet with more subtle flavor, then you will love this recipe.
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Steps
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1
Done
|
Wash the Beans, Drain. |
|
2
Done
|
Put Beans in Saucepan With Lid, Cover With Water. |
|
3
Done
|
Cover With Lid, Simmer For About 15 Minutes Over Low Heat. |
|
4
Done
|
Add Pandan Leaves (tie Them Into a Knot For Easy Removal Later), Continue to Simmer For Another 15 Minutes. |
|
5
Done
|
After the Beans Are Very Soft and Some Are Split, Turn Off Heat and Remove Leaves Add Sugar (do Taste Before Adding Too Much). |
|
6
Done
|
Just Before Serving, Add the Coconut Milk. |
|
7
Done
|
Serve Hot. |
