Pineapple Sweet Soup

READY IN: 3hrs 35mins


  • 350g cubed pineapple
  • 250g cubed papayas
  • 400g pre-soak malva nuts
  • 500g basil seed in syrup
  • 250g slice of white sweet potatoes
  • 150g slice of yellow sweet potatoes
  • 650g cubed sweet black glass jelly
  • 350g cooked small sago
  • 250g cooked big sago
  • 1000ml mung bean soup
  • 1000ml red mung bean soup
  • 200g cooked mung beans
  • 200g cooked red mung beans
  • 250g crystal rock sugar
  • 6piecespandan leaves
  • 550g longan in syrup

    Serving Size: 1 (177) g

    Servings Per Recipe:20

    Calories: 443.8

    Calories from Fat 108 g 25 %

    Total Fat 12.1 g 18 %

    Saturated Fat 1.6 g 8 %

    Cholesterol 0 mg 0 %

    Sodium 224.6 mg 9 %

    Total Carbohydrate80.2 g 26 %

    Dietary Fiber 7.1 g 28 %

    Sugars 32.5 g 130 %

    Protein 9.5 g 18 %


  • Soak cooked mung bean, cooked red mung bean and basil seed in longan syrup plus 200ml water over night in fridge.
  • Move your soup, and syrup mixture from fridge. Let them return to room temperature.
  • Skin and cube the pineapple and papaya. Yes, don’t forget the jelly!
  • In a large pot, add rock sugar to red and green mung bean soup and bring to broil.
  • At the same time, skin and cube your sweet potatoes. Slide it down to the soup together with pandan leaves.
  • Pour syrup mixture to the pot.
  • Cover with lit. Turn down fire and let simmer for 10 minutes.
  • Add pineapples to the soup.
  • Add papayas also.
  • Put the lit on. Let just simmer for 5 minutes.
  • Turn off your fire. Enjoy it cold. Jelly, sago and malva are added to individual bowl separately.
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