Nyonya Green Beans Soup [Lek Tau T'ng]

This is a Peranakan version of green beans sweet soup with coconut milk without adding rice.  I only add in the coconut milk when serving.  If you are serving this dessert straight after cooking, then you can add in the coconut milk after adding the sugar.  Very common and easily found at Chinese desserts stalls in Penang.

A friend just shared on FB, take green beans soup to beat the haze.

Ingredients-[serves 4-5]
[recipe adapted from Nyonya Flavours with slight modifications ]
200 gm green beans - rinsed several times and soaked for 30 minutes
1.2 litre water
2 blades of screwpine [pandan] leaves - knotted
100 - 120 gm sugar to taste
50 gm pearl sago - rinsed and drained in colander
1/2 tsp salt
100 ml thick coconut milk

1. Bring water to boil in a pot, add green beans and pandan leaves.
2. Simmer for 30 - 45 minutes or until beans are soft.
3. Add in pearl sago, continue to boil until sago turns clear.  Stir to prevent  sago from sticking to the base of pot.
4. Add in sugar and salt to taste.
5. Add coconut milk.  Remove pot from heat once the broth comes to a boil.
6. Ladle into individual bowls to serve warm.

Note:

Usually, I won't add in all the coconut milk to the soup.  I add coconut milk into individual bowls when serving.  This way, I can store the broth and coconut milk separately in case of leftovers.

I'm  submitting this post to  Malaysian Food Fest [June 2013] - Penang hosted by 

Alan of Travellingfoodie

I'm linking this post to Cook your Books #1 Event hosted by Kitchen Flavours

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