Green Bean Soup
Prep time
Cook time
Total time
A delicious dessert soup to cleanse, detox and cool the body.
Recipe type: Drinks and Desserts
Cuisine: Chinese
Serves: 6
  • 1.8 liters water
  • 150gm green beans - soaked overnight or at least 2 hours, rinsed and drained
  • Rock sugar/honeycomb sugar - to taste
  • 3 tbsp sago seeds (see this post on how to prepare sago seeds)
  • 5 Pandan leaves (screwpine leaves) washed and tied into a knot
  • Optional Ingredients:
  • Vacuumed packed gingko nuts or lotus seeds
  • Candied wintermelon
  1. In a soup pot, add green beans and knotted pandan leaves and bring to a boil. Remove the pandan leaves once it starts boiling, You can also leave it in the pot and remove it when the soup is done but it will be messier that way. If your pot is deep enough you may cover it. Otherwise, partially cover the pot when you simmer as the soup boils over easily.
  2. Add in the optional ingredients now if you want to. Simmer for about 45 minutes or until the soup reaches your desired consistency. Add water if necessary.
  3. Optional step: If you wish to thicken the soup, place some of the cooked and softened green beans in a strainer over a bowl. Mash them with the back of a spoon so the soft part of the beans go through. Then ladle up some soup and pour it through the strainer to let any remaining mashed beans return to the soup. Pour the strained beans in the bowl back into the soup pot and discard the leftover husks in the strainer.
  4. Add in sugar and sago pearls. Stir gently and let simmer for a few more minutes. Turn off heat. Serve warm or chilled.
Cooking Notes
Tip: It is advisable to consume this dessert on the same day. I find that it will turn mushy if you keep it refrigerated till the next day.
Recipe by Souper Diaries at