Skip to main content
logo
Food Advertising by

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.


Comments

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

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

    ReplyDelete
  5. 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. 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

Coconut Lemon Muffins ~ 椰子柠檬玛芬

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container.






Coconut Lemon Muffins  ~椰子柠檬玛芬 
Ingredients
210 gm plain flour80 gm caster sugar1 cup plain yoghurt1 'L' egg1/3 cup vegetable oil1 tsp baking powder3/4 tsp bicarbonate of soda1/4 tsp salt1 Tbsp lime juice25 gm dessicated coconutRaw sugar to sprinkle on top (optional)Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar.Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened.Fold in the dessicated coconut.Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar.Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.Serve warm or cool to room  temperature.Yield :  10 muffins.

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…