Tau Suan (豆爽) is a sweet Chinese dessert soup, made from split mung beans. It is served in a thick sweet syrup (soup), and usually accompanied with some Chinese fried fritters (油条).
Have you tried making Tau Suan on your own before?
One of my husband’s favourite dessert is the Tau Suan, and he prefers homemade ones, so that the syrup is less watery and less sweet, and with more beans.
I first tried this Tau Suan recipe back in 2016. It is quite easy to make and quite fool-proof. Just take note to keep stirring the syrup when you pour in the slurry, as it can form lumps quickly if you do not stir.
>> MORE ASIAN DESSERTS:
I remember a few years back, we first ate Tau Suan with gula melaka syrup at a claypot rice stall, and it was a love at first sight for him. We stopped visiting the stall as they got more popular, but customer service got worse 🙁
So this time round, he suggested to recreate this gula melaka Tau Suan. Which can be easily done by replacing the usual sugar with gula melaka.
A bowl of sweet soup, with thick syrup made with the yummy Gula Melaka (palm sugar).
- 200 g split mung bean
- 2 knots of pandan leaves (about 4–6 leaves in total)
- 700 ml water
- 60 g chopped gula melaka + 40g sugar; or just 100g sugar
- Thickener: 3 tbsp potato starch + 3 tbsp water
- Fried fritters (cut)
- Rinse and soak the mung beans for a couple of hours. You can also do it overnight.
- Place 1 knot of the pandan leaves together with the mung beans, and steam for about 30 mins on medium high heat. Set aside.
- Boil the water with sugar and 1 knot of pandan leaves. Stir occasionally to ensure the sugar dissolve well. Once boiled, lower heat and add in half portion of the thickener. Stir well.
- Add in the steamed mung beans and continue stirring. If the syrup does not thicken to your liking, add in another portion of the thickener slowly. Stir well and let the syrup boil slightly. The syrup will further thicken as it boils.
- Serve warm with fried fritters.
- Category: Dessert