Green bean soup dessert

Green bean soup is supposed to be a very good dessert to singaporeans. When I was young, I hated this dessert most as mum always cooked this for us and made us drink it when it is still warm. In the end, we found out that by putting them in Fridge we ended up with " Sen1 Bao1" or pospsicles.

Somehow this dessert brings back many fond memories for me.

This is an easy Chinese soup dessert that is cooling and sweet, so it is suitable for the weather in Singapore right now. Green beans (or some call ‘mung beans’) are considered by Chinese as a ‘cooling’ food, and some believe it is a good alternative home remedy for acne (maybe it works by bringing down the body heat?). I just love making this because it’s so easy and tasty. By the way ladies, if you are pregnant or having yr time of the month, pls avoid consuming this during too much as this is too cooling and may cause heavier flows.

Methods:

- 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 - or more i preferred sweeter
- 3 small pieces of dried orange (tangerine) peel
- 4 slices of ginger
- 1/2 tsp of salt

Directions

1. Place water, orange peel, green beans, ginger and pandan leaves in a pot and
bring to boil.
2. Reduce the fire and simmer, partially covered, for about 30-50 minutes (or till
beans are soft). Add some hot water if needed.
3. Add sugar and salt to taste during the last 5-10 minutes of cooking.

I used multipurpose steamboat to cook this and it is superfast to cook. Somehow my children love this dessert.

Now cooking this even in winter as we chantz, cahrlynn, Channery, joe and me are down with flu. Green beans can jie3 du2 so hopefully we will recover soon.