Green Bean Soup (Lek Tau Te’ng) With Sago & Black Eye Bean

green bean soup.jpg green bean soup 1.jpg
green bean soup 2
Green bean pudding
Green pudding 1                                                           Green beans pudding

green beans soup.jpg                                                       Green Beans with Sweet corns

 

 

Ingredients
300 g green beans
200 g black eye beans
50 g sago
3 pandan leaves – knotted
a pinch of salt
2 litre water
100 g gula melaka
Sugar to taste ( I use 150 g)

Method
1) Wash green beans and soak for 3 hours. Do the same with the black eye beans.
2) Boil gula melaka and sugar with 150 ml water over low heat till sugar melts. Strain the syrup.
3) Boil pandan leaves in 2.0 litre of water. Add green beans and black eye beans. Simmer till soft. Add gula melaka syrup and salt.
4) Stir in sago. Keep stirring with a ladle to prevent sago from sticking to the bottom of the pot.Cook till sago is transparent.  Divide into 2 portions, plain in one pot and other portion add coconut milk and cook over low heat till it boils.
5) Serve hot or cold. Add durian pulp, jackfruit, banana as toppings.

For Pudding
1100 green bean soup (with or without coconut milk)
1 packet agar agar powder

Mix them together and bring to a slow boil till agar agar powder has dissolve completely.
Pour into jelly mould and let it cool at room temperature before chilling it in the fridge.
Serve cold.

Green Beans With Sweet corns
Ingredients
300 g green beans
100 g red beans
1 can Sweet corn/fresh kernels
80 g small sago
3 pandan leaves – knotted
a pinch of salt
2 litre water
100 g gula melaka
Sugar to taste ( I use 150 g)

Follow method as above.

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