Skip to main content

Mixed Beans Sweet Soup

I was cleaning  my fridge one weekend and stumbled upon some left over red, green and black- eyed beans, so I just put them to the boil and came up with this Mixed Beans 'tong sui'.  Just nice to enjoy while relaxing and watching my favourite movie drama.



plucked some Pandan/Screwpine leaves from the backyard .......
Red, Black-eyed, Green beans, Sago pearls and
dried Pak Hup




doesn't take long to make this,
nice and refreshing on a hot afternoon





Recipe for Mixed Beans Sweet Soup
Ingredients :
  • 100 gm Red Beans
  • 150 gm Green Beans
  • 50 gm Black-eyed Beans
  • 150 gm Rock sugar
  • 20 gm dried Pak Hup
  • 10 gm Sago Pearls
  • 7 cups water
  • Pandan/Screwpine leaves
Method :
  1. Put 3 cups of water in a pressure cooker and add in the red beans and cook on medium heat.
  2. Once the pressure is released, then add in the green and black-eyed beans, rock sugar, pandan leaves and another 4 cups of water, and cook till the beans are soft.
  3. Meanwhile, wash and soak the dried pak hup in some hot water for about 15 minutes.
  4. Also, soak the sago pearls with some water for about 5 minutes or till double in bulk.
  5. Once the beans are soft and tender, add in the pak hup together with the sago pearls and keep stirring.
  6. Add rock sugar to taste, and drizzle with some coconut milk, if desired.


Labels:

Comments

  1. Little Corner of MineSeptember 23, 2009 at 12:46 AM

    Wow, I never tried mixing all the beans together. Looks good and worth a try!

    ReplyDelete
  2. Sokehah cheahSeptember 24, 2009 at 12:11 AM

    Yup, certainly worth experimenting,can dump all the left over beans into one pot, add in black glutinous rice too if you have. Thanks for dropping by.

    ReplyDelete
  3. Elin ChiaSeptember 25, 2009 at 4:44 PM

    Hey this is good for our weekend afternoon snacks..thanks for sharing....I can just slurpp it up from the screen for the moment LOL! I am so waisik :)))

    ReplyDelete
  4. Sokehah cheahSeptember 25, 2009 at 10:02 PM

    I make 'tong sui' quite often, especially on Sundays, maybe I've got a sweet tooth...ha, ha

    ReplyDelete
  5. AleenaAugust 19, 2010 at 2:53 AM

    Aunty,
    I dont own a pressure cooker. I was thinking of making this in a slow cooker/crockpot. Would you know how long I should cook them for and whether I should stagger their cooking times?

    ReplyDelete
  6. Sokehah cheahAugust 19, 2010 at 5:06 PM

    Aleena
    Red beans take a longer time to cook, green beans cook faster. If you use a slow cooker, suggest you add in the red beans first, cook on high, then check it out, if they start to soften a bit, then add in the green beans. The pak hup you can put in last, after soaking for a while. To hasten the process you can use hot water, then put on high. Hope this helps!
    Have a fun time, experimenting with cooking and baking!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   ĺ¤©ç„¶é‡Žç”źé›Şç‡• Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe