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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

Thickening, combine:
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 yellow)
sweet potato flour
pandan leaves
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 sugar and
bring to boil. Removed pandan.
Mix sweet potato flour with water, stir and add too boiling liquid to thicken.
Add split beans and stir in .
Serve with You Char Kway

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