Name: Tau Suan (Mung Beans in Syrup)
Yield: Makes 12 Servings
Ingredients: 450 g or 1 pound mung beans (shelled and split); Crispy crullers (yu char kway), optional, sliced into 2.5-cm or 1-inch chunks; ¼ cup water; 5 to 6 pandan leaves, knotted; 3 tablespoons cornflour; 1½ to 2 cups sugar; 10 cups water

Preparation info

Makes
12
Servings

Difficulty
Easy

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

This is also especially delicious for young children and if parents worry about the amount of sugar, you could always cut back on that.

Ingredients

450 g or 1 pound mung beans (shelled and split)
1½ to 2 cups sugar

Method

Check the beans and remove tiny pebbles and blackened or broken grains. Soak the remaining beans in water for at least 2 hours. Drain with a colander and steam for 30 minutes.
Meanwhile, combine the sugar, water and knotted pandan leaves in a large saucepan and bring to a boil. Stir to dissolve the sugar. Turn off the heat and discard the pandan leaves.