Monday, November 29, 2010

Tau Suan


Serves 5-6

Split mung bean, soaked in water for 5 mins & drained, 250g
Water chestnut flour, 30g
Sweet potato flour, 20g
Pandan leaves, tie into knots, 2-3 bundles
Sugar, 500g
Water, 1.5 ltrs

Fried fritter/you char kueh (油条), cut into small pieces, 1 stick

1. Boil water in saucepan with pandan leave knots for 5-10 mins.

2. Prepare mung beans.  To drained mung beans, stir fry in clean pan without oil, together with 2-3 tbsp sugar.  This process is to firm up the beans so that it will not turn mushy when cooked in syrup later.

3. Back to the pot of boiling water with pandan leaves.  Remove leaves & add in the pre stir fried beans.  Let it boil for 5-7 mins. 

4. Add in sugar.  Adjust sweetness to own's liking.

5. With stirring, add in water chestnut flour solution and sweet potato flour solution to thicken.

1. Garnish with you char kueh and serve.


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