Lima Bean Sweet Soup

What to get ready

• Lima beans 240 g
• Rock sugar 160 g
• Pandan leaves 8 leaves
• Coconut milk 160 ml
• Salt 4 g

Method

1. 1 Soak the kidney beans for 6 hours until they swell evenly, then peel off the thin outer skin.
2. 2 Boil the beans in cold water with pandan leaves over low heat for 25 minutes until they are tender but still retain their shape.
3. 3 Add rock sugar and simmer for another 10 minutes to allow the sweetness to infuse.
4. 4 Simmer the coconut milk separately with a pinch of salt until slightly thickened.
5. 5 Scoop the dessert into a bowl, pour coconut milk over it, and serve hot or chilled.

With an appliance

• Pressure cooker 35 min

  Replace step 2: Cook the peeled kidney beans with pandan leaves under low pressure for 8 minutes, then release the pressure naturally for 10 minutes to soften the beans while keeping them intact. Open the lid, add the sugar from step 3, and simmer for 5 minutes to allow it to absorb.