Black Eyed Bean with egg sweet soup 眉豆蛋花羹

During a malacca trip sometime back, I ate this awesome kueh that had black-eyed beans inside.  

Though I have some black-eyed beans left over from making soup I still don't know which recipe is good for making that kueh.

   
So instead of making that, I found a recipe at the library and decided to try Black Eyed Bean with egg sweet soup 眉豆蛋花羹 as I have some egg white left in the fridge.

I remembered my mom used to make soup with black-eyed beans quite often but I didn't know it is good to take black-eyed beans.  Do you know black-eyed beans are among the most nourishing bean in the legume family?

Here is some health benefit of black eye bean:-  

Black-eyed peas contain Vitamin A which is good for the eyes and also strengthens skin and skeletal tissue

They are rich in B Vitamins which can cut your risk of pancreatic cancer by as much as 60 percent. Folate, which helps with cell formation, is especially important during pregnancy.

It has digestion-friendly fiber which keeps blood sugar balanced and helps prevent type 2 diabetes. Soluble fiber also binds to cholesterol and carries it out of the body. It protects you from several intestinal disorders as well.

They also endow you with potassium: The third most abundant mineral in the human body, potassium, brings relief from stroke, blood pressure, heart and kidney disorders, anxiety, and stress. It also enhances muscle strength, metabolism, water balance, and electrolytic functions and nurtures the nervous system. This is one essential mineral that we all must get in adequate amounts. 

Black-eyed peas are a good source of protein: Especially if you follow a vegetarian diet, consider including black-eyed peas in your diet.   (Source)

Is it nice to eat a bowl of this on a wet day?

Learnings: Use a big pot to cook this so that the water will not boil over.  

It took me quite a long to cook the bean despite soaking it overnight in the fridge.  Beans are cooked when it is soft enough to press with your fingers.

Both hub and I like it as it has some texture to it.

What you need:
Serve 4

200g Black eyed beans (rinse)
1.5 litre water (you might have to top up the water)
6 pandan leaves
sugar to taste (I use raw sugar)
100g egg white (beat lightly)
50g potato starch (mixed with 100ml water)

Method:

Soak black-eyed beans for 1 hour.

Combined beans, water, and pandan leaves and boil until the beans soften.

Add in sugar and stir to dissolve.

Lower the heat and stir in the starch mixture.  Stir until thickens.

Stir in beaten egg white and cook until egg white coagulates

Turn off the heat and serve.

You can either serve hot or cold.  



Beginning to feel the Christmasy weather.  As we don't get snow here, we are getting rain instead but I really don't mind it as the temperature is down.

Stay warm peeps.

Cheers!