Green Bean with Sago Dessert (Bubur Kacang Hijau)

I am on a tong sui frenzy and have been boiling a different tong sui every day for the past couple of weeks mainly due to the scorching weather we are experiencing lately. I’ve been repeating Barley, Loh Han Guo, Red Bean and Black Glutinous Rice and Sweet Peanut Soup as these are clearly Ethan’s favourite.

I have always wanted to boil green bean or mung bean soup but always ended up procrastinating as both Ethan and Darling do not fancy that. Last Monday however I decided to boil it nevertheless and true enough, I was the only one enjoying it :(

green bean dessert bubur kacang hijau

This Green Bean soup dessert is actually best eaten now to beat the heat. Green bean soup is cooling, while red bean soup is warming so drink up your green bean soup dearies.

green bean

Green beans are rich in antioxidant properties and is an excellent source of Vitamin C. Vitamin C boosts collagen output, and collagen makes up part of your cornea giving you healthy eyes.

sago

Sago is the starch taken from the center of sago palm stems. Sago provides energy and helps to cool the body.

It is very easy to boil this delicious, cooling dessert.

1) Bring a pot of water to boil. Add sago. Simmer until all the sago turns translucent. Pour into a sieve to get rid of excess water. I like to wash them under running water to remove excess starch too. Set aside.

2) In another pot, bring water to boil. Add green beans and pandan leaves. Boil for 45 minutes to an hour. Green beans soften very quickly so it doesn’t take too much of our time boiling this. Add rock sugar. Remove pandan leaves. Lastly add in cooked sago and serve.

Sago is optional. You may omit that.

Tags: dessert

About the Author: Merryn Tan

6 Comments + Add Comment

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Glory June 25, 2014 at 4:17 pm

Next time u wanna make, tell me.. We make it same day, enjoy together2 over cyberspace.. lol..

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mun June 25, 2014 at 7:56 pm

I like to drink this too. My mother always boil mung beans with thick sea weeds dessert sweet soup – she says more cooling with the sea weeds but most people can’t take the “fishy” sea weed taste but I love it with mung beans.

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suituapui June 26, 2014 at 8:34 am

Hey!!! I had this too! My original recipe – shared that on Facebook. Hehehehehe!!!!!

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Sumijelly June 30, 2014 at 7:45 am

Ai kalu makan bubur kacang hijau ni ada sago memang tak makan la… x suka la wei sago…hahaha

kalu u nak hidang kat ai.. make sure x ada sago tau!! :p

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Rose June 30, 2014 at 11:18 am

I dont cook tong sui that often. Maybe once or twice a month. Cooked this tong sui in Friday. My favourite tong sui. Sometimes I mix barley and green beans together. Taste good too.

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[SK] July 1, 2014 at 5:57 pm

nice.. hot weather and green bean with sago surely is great to cool down, especially having it chilled..

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About Me

Home is where MY heart is.
I am a mother to two boys; Ethan and Ayden and a wife to Darling William. I'm a stay at home mum who blogs to break the monotony of life and to avoid feeling jaded. Would love to get to know all the Super Mommies and Daddies and Babies or Singles out there with the hope that we can learn more from each other. Most of all, I am a happy person, and I hope YOU are too.