Green Bean Sweet Potato Soup
Green bean (also known as Mung Bean) has a cooling effect and able to dispel heatiness in our bodies, especially suitable to make this sweet soup in this hot and humid weather.
Ingredients
- 100 g green beans (mung beans)
- 1300 ml water
- 80 g black sugar, rock sugar or gula melaka (palm sugar) - add to taste
- 2 pandan leaves - I didn't add
Instructions
- Soak green beans in water for about 2 hours. Rinse well and drain.
- Wash sweet potatoes and remove outer skin, cut to chunks.
- Place green beans and water into a deep pot (to prevent the soup boil over easily) and bring to boil over high heat. Then cover with lid and simmer at low heat for 15 minutes. Drop in the sweet potatoes and continue to simmer for another 20-30 minutes until the beans are split open and sweet potatoes become soft.
- Lastly stir in black sugar to taste. Serve warm or chilled.
Notes
If the green beans have been boiling for too long, it will become mushy and thick like porridge after being chilled
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