I've frequently made this mung bean sweet soup or 'tong sui' during this crazy, hazy weather but this is the first time that I'm serving it with freshly shredded jackfruit or 大樹菠蘿 .
An Indonesian friend gave me the idea for she said that it was the normal practice in her kampong. I was a bit skeptical at first but I believe that there's no harm in trying some thing new. The jackfruit did add some fragrance to the sweet soup and made it more delicious!
Recipe for Jackfruit Mung Bean Sweet Soup ~ 绿豆糖水
- 300 gm mung beans
- Jaggery powder to taste
- 2.1/2 litre water
- 5 pieces screwpine/pandan leaves, slit and tied like a bunch
- Jackfruit, shredded
- Wash the mung beans and boil in a pot of water. Add in the pandan leaves and boil till the beans have softened.
- Add in the jaggery powder, mix well to taste.
- Before serving, top the sweet soup with some shredded jackfruit.