Three Bean Soup

19 Jun Three Bean Soup

Sweet soup or dessert stew? In our part of the world, it’s both.
This Three Bean Tong Sui isn’t just dessert — it’s comfort, memory, and healing in a bowl. A reminder that plant-based joy has always existed in our heritage.

Swipe the fridge, raid your pantry, soak your beans, and let the aroma of pandan take you home.

Three Bean Soup

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Cuisine: AsianDifficulty: Easy

Servings

3-4

servings

Prep time

4

hours 

Cooking time

1

hour 

30

minutes

Ingredients

• 1/2 cup red beans (adzuki)

• 1/2 cup mung beans (green beans)

• 1/2 cup black-eyed peas

• 2 pandan leaves, knotted

• 8 cups water

• 150 g rock sugar (adjust to taste)

• 1/2 cup coconut milk (optional, for creaminess)

• Pinch salt

Directions

• Soak all three beans overnight or for at least 4 hours.
• Rinse and drain.
• In a large pot, add soaked beans, pandan leaves, and water. Bring to a boil, then simmer for 1–1.5 hours until beans are soft.
• Add rock sugar and salt, stir to dissolve.
• Add coconut milk at the end for a richer finish.
• Serve warm or chilled — both are divine.

Recipe Video

Notes