Tau Suan – Sugar-Free and Gluten-Free (豆爽, Lek Tau Suan, Split Mung Bean Dessert)

🧂 Ingredients

• 200 g split mung beans
• 4 pandan leaves

  washed and cut into inches
• 5 tbsp potato starch
• 5 tbsp water
• 6 cups water
• 80 g Monk fruit golden sweetener

  or palm sugar, add up to 250g
• 10 pandan leaves

  washed and knotted
• ⅛ tsp salt

Instructions

• 1 Wash 200 g split mung beans under running water a few times until the water runs
  clear.
• 2 Soak the mung beans fully covered in water over at least 4 hours or overnight.
  The mung beans will expand in volume overtime. Then drain thoroughly.
• 3 Spread the mung beans evenly on a steamer plate. Place cut 4 pandan leaves
  evenly among the beans.
• 4 Steam over boiling water for about 20-30 minutes till cooked soft but not mushy.
  Turn off heat, discard pandan leaves and set aside till ready to make the Tau
  Suan.
  
  Note: make sure the steamed beans have completely cooled before covering it. If
  you are not cooking the Tau Suan on the same day, you can store the mung beans
  in an airtight container in the fridge for up to 2 weeks until you are ready to
  cook it.
• 5 Add 6 cups water, 80 g Monk fruit golden sweetener (or palm sugar), 1/8 tsp
  salt, 10 pandan leaves to a pot. Bring the soup to boil over medium heat. Once
  boiled, reduce the heat to simmer for about 10 minutes to let the pandan leaves
  infuse its flavour into the soup.
• 6 Discard the pandan leaves. Adjust sweetness by adding more sweetener or sugar
  according to your taste preference.
  
  Note: you can set aside till ready to cook the Tau Suan.
• 7 To cook the Tau Suan, bring the sweet soup to simmer over medium heat. Then add
  the steamed mung beans and let it simmer for about 3 minutes. 
• 8 Make potato starch slurry by mixing 5 tbsp potato starch with 5 tbsp water.
• 9 While stirring the sweet soup constantly over simmering heat, add potato starch
  slurry to thicken the soup.
• 10 Let it simmer for another 30 seconds while stirring constantly. Turn off heat.
  
  Note: do not overcook, otherwise the mung beans will become too soft and mushy
  and the thickened soup will become watery. If you see thick clouds of the slurry
  forming, it's ok, simply break the thickened slurry using a spoon and it'll
  break down eventually.
• 11 Serve the Tau Suan warm with You Tiao
  [https://www.beautifulvoyager.com/you-tiao-fried-chinese-doughnuts-youtiao/].

Nutrition Info