Rose’s Kitchen

Green Bean With Glutinous Rice Porridge

Ingred Green Bean PorridgeGreen Bean Porridge a


1 rice bowl green beans

1/2 rice bowl glutinous rice

3 slabs raw sugar ‘peen tong’

12 bowls water (3.5 litres)

1 stalk common rue 


1.  Wash green beans in several changes of  water.  Pick out the grit and discard spoilt beans.   Boil beans for 5 minutes, wash and drain.

2.  Wash and soak glutinous rice for 1/2 hour.

3.  Boil green beans with 1.5 litres of water for 30 minutes or until beans expand.

4.  Add in glutinous rice, common rue or pandan leaves and another 2 litres of boiling water.  Boil for another 30 minutes or until beans and glutinous rice are cooked. 

5.  Add in the ‘peen tong’ or rock sugar and stir occasionally till the sugar dissolves.

Note:  Can substitute 5g common Rue (chow chau) with few pandan leaves.

February 18, 2007 - Posted by | Desserts and Snacks


  1. Hello, I stumbled upon your blog while searching for Malaysian recipes. What a pleasant surprise to find so many of the old favourites in one place!

    Thank you very much for sharing your recipes. ^^ I will definitely try them out sometime.

    Comment by ashan | February 19, 2007 | Reply

  2. Glad you found your old favourites. Hope you will enjoy trying them out. Thanks and regards. Rose

    Comment by rose | February 19, 2007 | Reply

  3. […] *Please note in all the recipes to adjust water levels to your personal preferences. You can also substitute the sweet potato congee with a mung bean congee. […]

    Pingback by The Congee Diet | IO Beauty | January 29, 2011 | Reply

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