Sunday 19 July 2020

Tau Suan (Split Mung Bean Soup) 绿豆爽

Tau Suan or Split Mung Bean Soup (绿豆爽) is a Singaporean local dessert served with cut you tiao and loved by many. 

You can get this dessert in Chinese dessert stalls or you can also make this yourselves. It is really simple and you only need a few ingredients to make it. I have omitted the pandan leaves but you if want your tau suan to have the pandan fragrance, you can boil the water with pandan leaves first before adding the mung beans to cook.

Tau Suan (Split Mung Bean Soup) 绿豆爽
serves 3-4
adapted from here

150g split mung beans
3 tbspn sugar
900ml water 
80g sugar (or to taste)
30g potato starch
3 tbspn water
1-2 stick you tiao

1. Rinse and soak split mung beans in water for about 10 minutes. Drain away water.

2. Fry the mung beans with 3 tbspn sugar over low heat. Keep stirring till mung bean changes colour slightly to deep yellow. (I fry in my non stick pot)

3. Add 900ml water and let it cook over medium heat for about 8 minutes or till the mung beans soften. Stir in sugar. (I am using induction cooker so my water boils faster. Do not cook under high heat or the mung beans become mushy easily.)

4. Mix potato starch in 3 tbspn water and pour slowly into the mung bean soup, making sure to keep stirring. 

5. Turn off heat and serve in bowl with cut you tiao.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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