How about having a bowl of creamy green bean soup instead of the usual soupy ones?
Well, I'm kinda in between the soupy and the creamy ones, but either one goes well for me.
So how about yourself?
Hubby commented that these creamy ones tasted better than the usual soupy ones. Perhaps he preferred more "beans" in his dessert.
Nevertheless, both hubby and Nic enjoyed this creamy green bean soup, and I was glad it hadn't been gone a waste.
Join me in a bowl of Creamy Green Bean
Creamy Green Bean Soup
150g green bean, washed & drained
1 bunch of pandan leaves, knotted
100g light brown sugar (more if you prefer sweeter)
1/4 tsp salt
40g sago pearls (soak in water for 30 mins, drained and set aside)
2000ml water (more if needed)
1. Fry your washed green beans in a frying pan, using low-medium heat, until light brown and fragrant. Set aside.
2. Put a pot of water to boil (2000ml). Add in the green beans and pandan leaves, let it boil. Lower the heat and simmer until the green beans have soften.
2. Add in the sugar & salt, stir until sugar has dissolved.
3. Add in the sago, mix well. Let it boil and remove from the heat. Serve warm.
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