This is one of the easiest and fastest desserts to make if your sugar cravings hit. No prior preparations are needed, just boil a pot of water, throw in the green beans and let it boil away. This dessert has a cooling effect on the body which makes it a suitable treat for the unending hot weather in Singapore. A chilled bowl of green bean soup on a super hot day spells perfection! I am not exaggerating but I always feel good after a bowl of chilled dessert. I always add sago (tapioca pearls) into the soup as I simply love the texture and they add a nice touch to the green soup 🙂
Whilst waiting for the beans to cook, I did a quick search on the benefits of green beans and these are what I found..
- Green beans are low in cholesterol and high in soluble dietary fibers.
- Green beans contain protease inhibitors which slow the replication of certain cancer cells including those found in breast cancer.
- They have low glycemic index (GI), which are diabetic friendly food.
- They are high in protein.
Green Bean Soup
¾ rice bowl of green beans, rinsed and drained
2 pandan leaves, washed and tied into a knot
1.5 litres of water
Rock sugar, to taste
A handful of sago pearls, cooked separately
1. Bring a pot of water to boil, add in pandan leaves and green beans.
2. Boil on medium heat for 15-20 minutes until the beans open up. Top up with water if needed.
3. Add in rock sugar (to taste) and cooked sago pearls.
4. Serve warm or chill.
To cook sago pearls
Bring a small pot water to boil, add in sago and simmer for 10 minutes. Remove from heat, with lid on, let the sago stand for another 10 minutes to cook on its own until all the sago turns translucent. Pour the cooked sago onto a sieve and let it run under running water to remove excess starch. Set aside.