Lek Tow Suan (Green beans Soup)
· 300g lek tow (green split beans without skin) wash and soak for 3
to 4 hours
· 300g castor sugar
· 2 pandan (screwpine) leaves, knotted
· 1 litre water
· 25g water-chestnut flour or sweet potato starch
· 1/2 cup water
Line a steaming tray with pandan leaves. Spread green beans over and
steam for 15 to 20 minutes until just soft.
Put sugar, one litre water and pandan leaves in a deep saucepan.
Boil until sugar dissolves. Lower the flame and add water-chestnut
mixture gradually to thicken the syrup.
Carefully remove the steamed beans and add to the starchy liquid.
Heat mixture over low fire, then scoop into small bowls.
Lek Tau Suan II
Split green bean (mung beans. Without the green skin, it's actually
sweet potato flour
Soak split beans for an hour or so, steam till cooked.
Score and tie pandan leaves into a knot put in a pot with water, add
bring to boil. Removed pandan.
Mix sweet potato flour with water, stir and add too boiling liquid
Add split beans and stir in .
Serve with You Char Kway
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