Tau Suan (split mung bean soup)
This simple Chinese dessert is quite easy to whip up at home and can be served hot or cold
Ingredients
- 1300 ml water
- 200 g split mung beans
- 3 tbsp caster sugar - for frying mung beans
- 30 g potato starch - plus 3 tbsp water
- 80-100 g caster sugar - or to taste (I used black sugar)
- 1-2 sticks you tiao (fried dough fritters)) - cut small with a pair of scissors
Instructions
- Rinse and soak the split mung beans in room temperature water for about 10 minutes and drain well
- In a pot, add 1300ml water and pandan leaves and bring to a boil. Then let it simmer for about 10 minutes under low heat.
- Fry the mung beans with 3 tablespoons of sugar under low heat. Keep stirring until the mung beans are caramelized and slightly changes in color to deeper yellow.
- Discard the pandan leaves and pour in mung beans and add sugar to taste. Boil under medium low heat for 5 to 10 minutes, till mung beans soft and tender but still whole. Do not boil the mung beans under high heat,, as they will break out easily and become mushy.
- Combine potato flour with 3 tbsp water, stir well. Slowly drizzle in the potato solution to thicken the soup (stirring constantly) to your desired consistency.
- Turn off the heat and serve hot with cut you tiao.
Notes
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!