Rose’s Kitchenette

Red Bean Porridge

Ingredients:

300g red beans

100g raw peanuts

100g pearl sago

200g rock sugar

1 piece dried tangerine peel

3.5 litres water

3 pandan leaves 

Method:

1.  Wash red beans, remove grit and soak in hot water for 30 minutes.

2.  Soak raw peanuts in hot water for 30 minutes.  Remove skin, wash and drain.

3.  Wash pearl sago and drain.

4.  Bring the water to a boil.  Add in the red beans, peanuts, tangerine peel and pandan leaves.  Simmer over low heat for 30-40 minutes until peanuts and beans are soft.

5.   Stir in the pearl sago and keep on stirring with a ladle to prevent sago from sticking to the bottom of the pot.  Simmer until sago is cooked and turn transparent.

6.  Add in the rock sugar and stir until sugar dissolves.

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February 18th, 2007 Posted by rose | Desserts and Snacks | one comment

Green Bean With Glutinous Rice Porridge

Ingredients:

1 rice bowl green beans

1/2 rice bowl glutinous rice

3 slabs raw sugar ‘peen tong’

12 bowls water (3.5 litres)

1 stalk common rue

Method:

1.  Wash green beans in several changes of  water.  Pick out the grit and discard spoilt beans.   Boil beans for 5 minutes, wash and drain.

2.  Wash and soak glutinous rice for 1/2 hour.

3.  Boil green beans with 1.5 litres of water for 30 minutes or until beans expand.

4.  Add in the glutinous rice, common rue or pandan leaves and add another 2 litres of boiling water.  Boil for another 30 minutes or until beans and glutinous rice are cooked.

5.  Add in the ‘peen tong’ or rock sugar and stir occasionally till the sugar dissolves.

Note:  Can substitute  Common Rue (chow chau) with few pandan leaves.

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February 18th, 2007 Posted by rose | Desserts and Snacks | 6 comments