MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mung Bean Soup Categories: Chinese, Desserts, Soups Yield: 6 Servings 1 13/16 L Water 150 g Mung beans; soaked overnight -or at least 2 hours; rinsed -and drained Rock sugar or honeycomb -sugar; to taste 3 tb Sago seeds * 5 Pandan leaves; (screwpine -leaves); washed and tied -into a knot Vacuumed packed gingko nuts -or lotus seeds; (optional) Candied wintermelon; -(optional) * See separate recipe on how to cook sago. Prep time: 10 minutes Cook time: 50 minutes Total time: 1 hour 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. 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. 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. Add in sugar and sago pearls. Stir gently and let simmer for a few more minutes. Turn off heat. Serve warm or chilled. Tip: It is advisable to consume this dessert on the same day. I find that it will turn mushy if you keep it refrigerated until the next day. Recipe by Yvonne Oh Recipe FROM: MMMMM