Have not cooked this for long long time, last time I cooked it was almost a year ago. This time, tried to clear both green bean and sweet potato before they became little crawlers' food. As usual, I added some rice like my mom always did. Higher satiety, she said. Hence, my green bean "soup" was more like porridge. Who else likes to add rice in green bean soup?
Do you like to add sweet potato in sweet soup like this too? And, ever wonder how to keep the potato in good shape just the those selling at dessert stalls? Well, it does not really need extra effort to do it. Keep reading, promise no more sweet potato "paste" in the soup anymore. I used half sweet potato in this soup and other half in sweet potato rice, both turned out good no blunt edges at all.
- 150 g green beans / mung beans
- 1/2 bowl cooked rice (used Japanese rice this time, better texture), optional
- 200 g sweet potato
- Sugar to taste
- 2-3 slices ginger, optional
- Rinse green beans, add in about a litre of water then bring to a boil.
- Meanwhile, clean sweet potato and cut into chunks. Submerge sweet potato in water, set aside.
- Add in cooked rice and ginger into pot, continue to cook on low heat till well cooked.
- Drain sweet potato, add into the pot and add sugar to taste.
- Cook till sweet potato is done. To check, insert a toothpick in the middle of a piece of sweet potato, if it can be inserted easily means it is done.
- Turn the heat off. Serve warm, room temperature, or chilled.
Picked up the trick yet? Yes, simple as that. Just submerge sweet potato chunks in water for about 30 minutes before cooking it. Have fun cooking with potato!