22min 4 ppl
Tau Suan
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 6 steps
Medium: 31–60 min or 7–12 steps
200 kcalper person
Protein 8g
Carbs 38g
Fats 3g
About this dish
A silky split mung bean soup thickened to a gentle glaze and sweetened with palm sugar, traditionally topped with crisp fried shallots.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Pandan leavesknotted2 leaves
Dried Goods
- Split mung beansrinsed and soaked for 2 hours200 g
- Water1 l
- Palm sugar100 g
- Tapioca Starchmixed with 3 tablespoons water to a slurry2 tbsp
- Crispy fried shallotsto serve2 tbsp
Utensils
- Saucepan
- Small jug
- Ladle
Method
1
Drain the soaked mung beans and rinse well.
Approx. 3 minutes
2
Bring the water to the boil in a saucepan with the drained mung beans and the knotted pandan leaves.
Approx. 3 minutes
3
Reduce to a simmer and cook for 25 minutes until the beans are soft and starting to break down.
Approx. 25 minutes
4
Stir in the palm sugar and simmer for 5 minutes until dissolved.
Approx. 5 minutes
5
Stir in the tapioca slurry and cook for 3 minutes, stirring constantly, until the soup thickens and turns glossy.
Approx. 3 minutes
6
Remove the pandan leaves, ladle into bowls, and scatter over the crispy fried shallots to serve.
Approx. 4 minutes
