Top 7 Most Delicious Green Bean Sweet Soups - Culinary Creations

Ingredients:

• 100g peeled green beans
• 100g fresh lotus seeds
• 150g sugar
• Tapioca starch
• 1 vanilla pod
• Water
• Grated coconut, white sesame seeds, dried coconut, or coconut milk

Instructions:

• Rinse the green beans and soak them in warm water for 1-2 hours to soften.
• Clean the fresh lotus seeds and remove the seed hearts with a sharp knife.
• Steam the green beans until soft.
• In a pot, add water enough to submerge the lotus seeds and bring to a boil until the seeds are soft.
• Once the lotus seeds are cooked, add the steamed green beans to the pot. Then add the pre-prepared sugar into the pot, keep the heat medium, and stir to dissolve the sugar.
• To achieve a thick and attractive texture for the sweet soup, mix 1 tablespoon of tapioca starch with ½ cup of filtered water and pour it into the pot. Stir well to avoid lumps. When the sweet soup thickens, turn off the heat.
• Serve the sweet soup in a bowl, garnish with coconut milk, grated coconut, dried coconut, or white sesame seeds. Add ice if you prefer it chilled. Remember to add a hint of vanilla for a more enticing aroma.

Ingredients:

• 200g unpeeled green beans
• 40g tapioca flour
• 200g sugar
• 900ml water

Instructions:

• Soak the green beans until soft. You can soak them overnight for the next day's cooking. Or soak the unpeeled green beans overnight.
  
• Soak the tapioca flour for about 30 minutes.
  
• Cook the beans until soft (about 30 minutes for smooth texture, but they are already cooked in 15 minutes). Mash them evenly, add sugar (adjust to your preferred sweetness). In this stage, cook over medium heat to avoid boiling over, as the starch content makes it prone to boiling over.
  
• Next, add the tapioca flour and cook over low heat, stirring continuously to prevent sticking to the pot. Cook for an additional 5 minutes until the tapioca flour is cooked, then remove from heat.
  
• Serve in a bowl and enjoy the mung bean sweet soup, optionally with coconut milk. Delicious!
  

Ingredients:

• Aloe vera: 1 piece
• Whole green beans: 200g
• Unpeeled green beans: 90g
• Rock sugar
• Seaweed jelly
• Vanilla

Instructions:

• Soak whole green beans and unpeeled green beans in water. Soak for about 3 – 4 hours, then drain. Alternatively, you can soak the green beans overnight for a softer texture and better flavor.
• Rinse seaweed jelly with water to remove any odor and saltiness. Rinse several times with water, about 10 times, to eliminate any residual odor. Then soak the seaweed jelly in water for about 2 – 3 hours, cut it into small, bite-sized pieces.
• For aloe vera, cut it into pieces about 3-4 cm long. Use a knife to remove the thorns and the green skin. Peel deeply to prevent the aloe vera from sticking to the green skin, which can make the sweet soup bitter and itchy. After cleaning the skin, you can cut the flesh of the aloe vera into long strands or small pomegranate-shaped pieces. After cutting, add a teaspoon of salt to the aloe vera and the juice of half a lemon. Then use your hands to rub the flesh, rinse with clean water, and drain. Next, dip the aloe vera in hot water and quickly transfer it to a bowl of cold water to make it crispy and whiter.
• Bring a pot to the stove, add about 1.5 liters of water and 1 teaspoon of salt to the pot. When the water boils, add the whole green beans. When the beans are cooked, add the aloe vera and rock sugar at the same time to allow the aloe vera to absorb the flavor evenly. Adjust the amount of sugar according to your preference. During cooking, if there are bubbles, use a spoon to skim them off so that the sweet soup is clear and cleaner.
• Cook for about 30 minutes. When the aloe vera and green beans are cooked, add vanilla and stir to make the sweet soup more fragrant. Then simmer for another 5 minutes and turn off the heat. Your sweet soup is ready.

Ingredients:

• Pomelo peel: 200 gr (Choose fresh and green peels for better flavor)
• Sugar: 200 gr is sufficient
• Tartaric acid: 1 teaspoon
• Grated green beans: 100 gr
• Tapioca starch: 120 gr
• Salt
• Coconut milk
• Pomelo essence

Instructions:

• Take pomelo peel (finely chopped) and mix it with salt. Gently squeeze to prevent the peel from breaking. After squeezing, soak it for about 4 to 5 hours. After soaking, remove the pomelo peel and rinse it with saltwater, rinse and squeeze so that the peel does not taste bitter anymore. Soak with tartaric acid for 15 to 20 minutes (to make the pomelo peel crispy and clear), then remove and rinse with water to clean.
• Mix pomelo peel with sugar and cook over low heat. Use a spoon to stir evenly, stir for about 1 moment, add a little water and continue stirring until the sugar is completely dissolved and you see it absorbed into the pomelo peel, then turn off the heat.
• When the pomelo peel is just coated with sugar, it is still very hot, immediately add 50 gr of tapioca starch and mix evenly to make the peel absorb this starch. Continue adding 50 gr of tapioca starch, mix well so that the starch covers the outside of the pomelo peel until the outer starch is dry, the pomelo peel is no longer wet, and there is no excess powder.
• While mixing the flour, we take advantage of boiling a pot of water on the stove. When the water boils, put the pomelo peel in for about 4 – 5 minutes until the pomelo peel floats (divide the pomelo peel into two batches for boiling). Then use a slotted spoon to lift the pomelo peel out and immediately soak it in a bowl of ice water (to make the pomelo peel crispy and chewy).
• Soak the green beans in water for about 2 – 3 hours to make them bloom (clean the beans with the skin still on). Then when the water is boiling, steam the beans for about 15 minutes until the beans are cooked (note: the beans must be cooked thoroughly and dry).
• You take tapioca starch, dissolve it in water, and then slowly pour it into the pot, stirring evenly until the sweet soup starts to thicken (just slightly thickened, you should not make it too thick). Next, take the pomelo peel and green beans into the pot, continue stirring by hand (you should lower the heat again). Add pomelo essence to create a fragrant smell (you can use vanilla extract as a substitute). Wait for the sweet soup to boil, then turn off the heat.
• When eating, scoop the pomelo sweet soup into a bowl and enjoy it with coconut milk on top or add some ice.

Ingredients:

• 200g whole green beans
• 2g vanilla
• 5g agar-agar
• 200g white sugar

Instructions:

• Rinse the green beans and soak them in cold water overnight until soft. Drain and set aside.
• Soak the agar-agar in water until it expands.
• In a pot, bring 2 liters of water to a boil, then add the soaked green beans and simmer for about 15 minutes until soft.
• Remove any foam that appears on the surface to keep the broth clear.
• Rinse the expanded agar-agar to remove any residue and odor, then drain and cut into shorter strands.
• Add the expanded agar-agar to the pot of green beans.
• Add 200g of white sugar and 1 vanilla pod to the pot, stirring until the sugar dissolves. Continue boiling for another 30 seconds after the soup boils again, then turn off the heat. Remove any foam that rises to the surface. Your dessert is ready to be enjoyed!

Ingredients:

• Sweet potatoes (about 2 roots), 500g
• Mung beans with skin, 100g
• Arrowroot powder, 50g
• Orange blossom oil, a small amount
• Brown sugar, 70g
• Pinch of salt

Instructions:

• Rinse the mung beans with warm water and soak for 2-3 hours until they swell. Drain and set aside.
• Peel and clean the sweet potatoes. Cut them into square pieces, about 1/2 inch thick. Soak in a bowl of diluted saltwater for 10 minutes, then remove.
• In a pot, combine prepared sweet potatoes, soaked mung beans, a pinch of salt, and 700ml of water. Cook over medium heat for 15-20 minutes until both the beans and sweet potatoes are soft.
• In a separate bowl, dissolve 50g of arrowroot powder in 1/2 cup of water. Add the mixture to the pot, then add 70g of brown sugar. Stir well until the sugar and powder are fully dissolved. Cook for an additional 4-5 minutes.
• Add a small amount of orange blossom oil for aroma. Adjust the taste to your liking and then turn off the heat.
• Serve the sweet potato and mung bean soup in bowls and enjoy!

Ingredients:

• 100g peeled mung beans
• 100g dried com (young sticky rice)
• 3 cups water
• 150g sugar
• 1 teaspoon salt
• 1.5 teaspoons tapioca starch
• 0.5 liters coconut milk
• 1 vanilla pod

Instructions:

• Cook 100g peeled mung beans with 3 cups of water over low heat. Remove foam, add 1 teaspoon of salt, stir well, and simmer until the mung beans are smooth.
• Dissolve 1.5 teaspoons of tapioca starch in 3 tablespoons of water. Pour this mixture into the cooked mung beans, stirring until it thickens.
• Add 100g dried com and 150g white sugar. Mix well and wait for about 15 minutes until the com is soft.
• Turn off the heat. Optionally, add a few drops of vanilla extract for extra flavor. You can also top the dessert with 2-3 tablespoons of coconut milk if you like it rich. Your delicious sweet soup is ready to be enjoyed!