The preparation of making Green Bean Soup is simple.
Boil the beans in water until they crack open and then add sugar. The beans should have cracked open, but should not be too mushy. The soup should also not be too watery or too sweet.
To add variation: honey dew sago and/or pandan leaves to be included in the boiling.
It is commonly believed that Green Bean Soup is suitable for reducing the heatiness in the body, while Red Bean Soup helps blood circulation. There are different version that adds different ingredient to give a different taste to it. The Cantonese version of the Green Bean Soup has dried orange peel added to it for a tangy taste. The smell of orange and the chewing of the soft green beans will give one a great eating experience.
- 500g Green Beans
- 1.5L Water
- 6 Pandan Leaves
- Rock Sugar to taste (approx 75-100g)
- Wash the green beans in running water.
Remove dirt and discolored beans.
- Place beans and 1.5L water in a large pot (cover with lid).
- Bring water to boil then reduce heat o simmer.
- Wash pandan leaves, cut off dead edges and tie into a bundle.
- Place pandan leaves & rock sugar into the boiling water.
- Simmer for 60-80 minutes until the beans have expanded out of their skins and are soft & fluffy. Add more water if needed.
- Add more sugar if desired.
- Can be served hot or cold.
Do not over soak the beans as this will cause the beans to harden and prevent them from becoming tender when steamed. Ready soaked beans are much easier to use and can be bought from any supermarket.
lǜ dòu zhōu
绿 豆 汤 green bean soup n.
土 豆 potato n.
糖 sugar n.