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
    Replies
    1. Wow, that sounds amazing with the mixture. What is pak hap in English?

      Delete
  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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Black Bean Sauce Chicken ~ 黑豆酱鸡

  This is an easy peasy chicken dish to whip up in the kitchen which can pair well with plain white rice or plain congee.  Ingredients are not complicated and mostly available in the kitchen, but it's best to season the chicken first before stir frying them. Black Bean Sauce Chicken   ~   黑豆酱鸡 Ingredients 450 gm  chicken, cut into bite size (whole leg of chicken and breast) 2 tsp black bean sauce 4 pips of garlic, chopped 1 big onion cut into wedges 1 chilli, chopped 1 small Carrot, cut into slices Curry leaves Bit of sugar to taste Method Season the chicken with a pinch of salt. Saute the chopped garlic with the curry leaves and black bean sauce till fragrant. Add in the seasoned chicken, stir fry and sprinkle on some water if the dish is too dry. Simmer till chicken is cooked and tender. Add in the sliced carrot and onion wedges.  Fine tune to taste with a bit of sugar. Toss in the chopped chilli. Dish up to serve.