Friday, June 1, 2007

Tau Suan

I've only try this dessert once, and it wasn't done correctly because I throw in the bean and boil with the water which in the end was broken and dissolve in the soup. This time, after reading from some books finally understand the trick behind this simple dessert, should soak and steam the bean instead of boiling it.

300g mung beans
3 pandan leaves
2.2 litres water
300g sugar
50g sweet potato flour
1 cup water
¼ tsp salt
4-6 dough fritters(yau char kuai) - cut into small pieces

1. Rinse mung beans then soak in water for 2-3 hours. Drain. Steam together with pandan leaves over high heat till mung beans are softened.

2. Boil water, sugar and steam pandan leaves in pot. Stir till sugar dissolves.

3. Dissolve sweet potato flour in 1 cup water. Lower heat. Stir in sweet potato flour solution and salt till syrup is thickened. Add steam mung beans and stir well.

4. Transfer tau suan into serving bowls. Serve with dough fritters.

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