Sweet green bean soup is an extremely popular Chinese dessert.It is one of my favourite dessert. Chinese people believe that green bean soup has a cooling effect on the body - perfect for neutralizing the heaty effect of eating deep fried food. Because of this heat-relieving (清热) properties, women are often advised not to consume too much as the Chinese traditionally believe that women who consume too much foods with cooling qualities may find it hard to conceive in future. It is just a myth. :) if you love it you just can't stop having it.
This sweet green bean soup is really great for hot weather, it can be served either in warm or cold. I personally prefer it to be served cold. Regular sugar can be used to replace the rock sugar or palm sugar (Gula Melaka), though Palm sugar (Gula Melaka) would be a better choice for its' rich aromatic fragrance. To me, the use of regular sugar tasted as good as Palm Sugar.
Serving: 4
100g Green Beans (aka Mung Beans)- rinsed and drained
4 Pandan Leaves(screw pine), tied in a knot (I like the fragrance of Pandan leaves so I put more else 2 would be sufficient)8 Cups Water
80g Sugar or Palm Sugar(aka Gula Melaka), to taste according to individual palate
1.Place the drained green beans and pandan leaves in a pot filled with water.
2.When start boiling, turn heat to medium. Continue boiling for about 1 hour.
3. Add Sugar/Palm Sugar, once it starts boiling again, turn off the heat.
4.Serve hot or cold.
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