Green bean soup is a type of Chinese dessert (Tong Sui / 糖水). I love this simple dessert since I was a child, and I am so glad that it’s really easy to cook this!
This dessert is usually prepared when the weather is hot here in Singapore, as it is said to be “cooling” and able to “dispel heatiness” in our bodies. I remembered there was a year when the haze was really bad, and the green beans were wiped out on the grocery shelves!
This dessert can be taken hot or chilled – I particularly love eating this chilled on a hot day!
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The green bean soup is usually cooked with rock sugar (冰糖), and with sweet potatoes or sago pearls. I have used Gula Melaka here because my husband loves the taste of this sugar. I find that it also gives a deeper flavor to this classic dessert soup.
A simple Chinese green bean soup (绿豆汤), sweetened with Gula Melaka. Great to cool down on hot weathers!
- 95 g Green Beans
- 1200 ml Water
- 3 blades Pandan Leaves, knotted
- 1 medium Sweet Potato, cut
- 1.5 block Gula Melaka
- 7 tbsp water
Wash and soak the green beans for about 1-2 hours.
After soaking time, drain the beans. Place them together with pandan leaves and cut sweet potato into a pot. Top the pot with 1200ml water. Bring to a boil over medium heat and continue to boil for about 20-45 mins. Make sure your pot is deep enough for the boiling.
In the mean time, prepare Gula Melaka syrup. Chop the gula melaka into smaller pcs, place into the pot together with the water. Boil over low heat while stirring constantly. Once the Gula Melaka has dissolved, drain syrup overa sieve and set aside
If you prefer a clearer soup, cook for about 20 mins till soup turns greenish clear. If you prefer softer beans and thicker soup (like I do!), cook for about 45 mins. You can top with more water in the cooking process if you like.
Once soup is cooked, discard pandan leaves. Serve warm or chilled, with Gula Melaka syrup to taste.