Lek Tow Suan (Green Bean Soup)
300g lek tow (green split beans without skin) wash and soak for 3 to 4 hours
300g castor sugar
2 pandan (screwpine) leaves, knotted
1 litre water
25g water-chestnut flour
1/2 cup water
Line a steaming tray with pandan leaves. Spread green beans over and steam for 15 to 20 minutes until just soft.
Put sugar, one litre water and pandan leaves in a deep saucepan. Boil until sugar dissolves. Lower the flame and add water-chestnut mixture gradually to thicken the syrup.
Carefully remove the steamed beans and add to the starchy liquid. Heat mixture over low fire, then scoop into small bowls.