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Tau Suan (split mung bean soup) 绿豆爽

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Tau Suan (split mung bean soup) topped with you tiao (fried dough fritters) is one of the popular Chinese dessert soups in Singapore. This simple dessert is quite easy to whip up at home. There are 2 ways of cooking this Tau Suan thickened with potato flour or water chestnut  flour and you can find many similar recipes online.  One way is you steam the split mung beans and another is you gently fry the split mung beans with sugar until it is caramelised. I prefer the second option adapted from ‘here‘ as it can be done within 30 minutes and I can indulge in this sweet dessert sooner. I even kept the leftover in the refrigerator to serve cold and it is just as delicious especially in this warm weather.

Delicious to serve this Tau Suan (split mung bean soup) either hot or cold

Print Recipe

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
Course Sweet Soup
Cuisine Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Ann Low
  • 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
  • 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.
Tried this recipe?Mention @ann_journal and hashtag #ann_journal!

  • 绿豆爽
  • 绿豆爽是新加坡美食之一,是一道用綠豆绊勾芡煮出来黏黏糊糊的甜品,再配搭油条非常好吃的传统甜汤。在家里煮一点都不费时,大家可以试试看。
  • 材料:
  • 1300毫升 水
  • 3-6 片 香兰叶
  • 200克  綠豆绊
  • 3汤匙 细沙糖 (炒綠豆绊)
  • 30克 马铃薯淀粉 +3汤匙水
  • 80-100克 细砂糖 (我用黑糖)
  • 1-2根 油条,用剪刀剪小
  • 做法:
  1. 温室浸泡綠豆绊约10分钟,沥干备用。
  2. 放入香兰叶和水在锅里煮滚,然后小火煮10分钟。
  3. 同时将綠豆绊放入炒锅,撒上3汤匙黑糖,用小火不断的翻炒(约几分钟)至綠豆绊开始边深黄色即可。
  4. 拿掉锅里的香兰叶,把炒好的綠豆绊倒入和加入黑糖搅匀。用中小火煮约5-10分钟至软度刚刚好保持綠豆绊颗粒分明,这样的口感最好。要注意火候,要不然就很容易把綠豆绊煮烂了。
  5. 将马铃薯淀粉 和3汤匙水搅匀,慢慢倒入绿豆爽烫里勾芡,边搅边下,以免不小心勾的太浓稠。
  6. 熄火,将绿豆爽盛入碗中,加入油条即可享用。

The post Tau Suan (split mung bean soup) 绿豆爽 appeared first on Anncoo Journal.


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