Local traditional dessert : Tao Suan with 油条
Recipe for 4:
1 Cup of Mung Beans (Tao Suan beans)
Pandan Leaves
Rock Sugar
Sweet Potato Flour
+++++++++++++++++++++
1) Soak Mung Beans in water for 20 mins.
2) Wash beans (3-4 times) until water turns clearer
3) Boil Pandan leaves in water until fragrant
4) Add rock sugar to boiling Pandan water (Qty depends on how sweet you want it to be)
5) After draining off water, steam Mung Beans in a wide plate/tray with a bunch of Pandan Leaves for 20 mins
6) Dump steamed Mung Beans into sweeten Pandan water
7) Mix Sweet Potato flour with cool water to form starch solution and pour into the hot pot
8) Off heat once thicken
READY TO SERVE WITH YOU ZHA KWAY!
1 Cup of Mung Beans (Tao Suan beans)
Pandan Leaves
Rock Sugar
Sweet Potato Flour
+++++++++++++++++++++
1) Soak Mung Beans in water for 20 mins.
2) Wash beans (3-4 times) until water turns clearer
3) Boil Pandan leaves in water until fragrant
4) Add rock sugar to boiling Pandan water (Qty depends on how sweet you want it to be)
5) After draining off water, steam Mung Beans in a wide plate/tray with a bunch of Pandan Leaves for 20 mins
6) Dump steamed Mung Beans into sweeten Pandan water
7) Mix Sweet Potato flour with cool water to form starch solution and pour into the hot pot
8) Off heat once thicken
READY TO SERVE WITH YOU ZHA KWAY!
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