Thursday, February 08, 2007

Tau Suan/Sweet Mung Bean Soup Dessert

Was craving for tau suan, and made this thai version of mung bean dessert soup. The consistency of the soup in this recipe was a little 'thicker' than the ones I had before, but while I like the taste of the additional coconut milk in this Asian dessert, I still miss my yow char Kwai/chinese crullers addition in the tau suan, but the asian bakery is just too far away. Anyway, this warm pudding-like dessert took me away from the cold and snow outside my window to the hot equatorial temperatures of another longtitude and latitude. If only for a brief moment...

Tau Suan
2 cups water
1/4 cup tapioca flour
1/4 cup sugar
1 pinch salt
1/2 cup mung beans
1/3 cup coconut milk
Boil mung beans in 2 cups of water until tender. It should take about 20 minutes. Dissolve tapioca flour in a cup of water and add to the boiling mung beans. Stir quickly and constantly to prevent the bottom from burning. It should get a little sticky. Add more water if it gets too sticky. Add more flour if too watery. A consistency of gravy is ideal. Add sugar, bring it back up to a boil and turn off the heat
In a separate bowl, mix 1/3 cup of coconut milk with salt. Heat it up in the microwave for a few second just to warm it up. Don't let the coconut milk boil, or else it will separate.
Serve hot with coconut milk on top.

Recipe from thaitable

2 comments:

Dr ve Thru said...

I don't think I've tried this before. Mung beans to me are greenish in colour.

East Meets West Kitchen said...

Hi J,
Mung beans are yellow on the inside with the greenish 'skin'. It's also called split green beans in Malaysia/Singapore, or Lek Tau. Many names for the same thing. :)