A friend of mine who is a Singaporean (it’s you, Jaclyn!) introduced me to this dessert. It’s a sweet dessert made from split mung beans (mung beans with the skin removed); the beans are steamed and then mixed with sugar, water and thickening agent. The dish is served hot with some dough fritters. It is also called ‘tau suan’.
It tastes clean and simple yet satisfying. Best enjoyed in a cold winter night, but I had it this afternoon and it is perfect to fight the three-thirtyitis 😛 (Melbourne is about 26ºC this arvo and it’s very pleasant :))

Mung bean dessert (Tau suan)

(serves 6)

  • 150 gr split mung beans
  • 2 pandan leaves, tied into knots
  • 1.1 lt water
  • 100 gr caster sugar
  • 25 gr water chestnut powder
  • ½ cup water
  • ¼ teaspoon salt
  • 3 – 4 dough fritters, cut into small pieces

Step 1. Rinse mung beans then soak in water for 2 – 3 hours. Drain well.

Split mung beans after 3 hours soaking

Step 2. Steam the mung beans together with pandan leaves over high heat until mung beans are softenend (about 15 minutes).

Steaming the mung beans

Step 3. Boil water, sugar and steamed pandan leaves in a saucepan. Stir until sugar dissolves. Dissolve water chestnut powder in ½ cup water. Lower heat. Stir in water chestnut powder solution and salt until syrup is thickened. Add steamed mung beans and stir well.

Step 4. Spoon the mung bean dessert into serving bowls. Top with dough fritters.

Dough fritters from the market

Mung bean dessert (tau suan)

xxx,
Inge

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