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Tau Suan (Split Green Bean Soup)

   

Tau Suan (Split green bean soup)
Tau Suan (split green bean soup) served with you tiao (dough fritters)

Split green beansI made some tau suan for dessert last weekend! Tau Suan is a popular Chinese dessert but those who are not residing in Asia may not be familiar with it. The rough translation for this dessert is ‘split green bean soup’. It sounds a little strange but calling it green/mung bean soup may be confusing. Initially, I had no idea why the beans are called ‘split green beans’ (as labeled in the supermarket) since they are obviously yellow and not green. After I did some  some reading, I found out that “the split bean is known as moong dal, which is green with the husk, and yellow when dehusked.” Here’s a photo (to your right) to let you see what they looked like when split … the beans are yellow and flat.

I took my recipe from Desserts (Mini cookbooks series) published by Marshall Cavendish. I was pleasantly suprised to find out that this is so easy to make, and it was a successful attempt the first time round. It is definitely much cheaper to make this at home than to eat it outside, plus you can adjust the sweetness according to your liking. The best part about cooking it at home is that you can have generous, unlimited servings of you tiao to go with your tau suan (unlike the measly portions given outside).

Tau Suan (Split green bean soup)

Btw, isn’t the little fan used in the photos cute? It was unbearably hot when I went to Chatuchuk Market in Bangkok in August, and I did the unglamorous thing of buying this fan to cool myself :x But it turns to be a nice little photography prop too, at a cost of only 10 Thai Baht (S$0.45, US$0.30).

Ingredients
(Makes 4 rice bowls)

- 150g split green (mung) bean
- 2 pandan leaves, washed and tied to a knot
- 50g rock sugar
- 500ml water
- 1 “you tiao” (fried dough fritters/”you char kway“), cut

Thickener:
- 40g sweet potato flour (or water chestnut flour), mixed with 125ml (1/2 cup) water

Directions

1. Soak the beans in water for 1 hour, drained and rinse again with water. Drain again.
2. Steam the beans for about 30 minutes, or until they are soft.
3. In a pot, add water, pandan leaves and sugar. Bring to the boil, reduce heat, and add in the steamed beans.
4. Before using the thickener, stir the solution again to make sure it is even. Stir in the thickener slowly until mixture thickens (you do not need to add all … stop adding once it becomes the thickness that you like. I used only 3/4 of the amount).
5. Ladle into serving bowls and top with you tiao. Serve hot or warm.

I’m serving this delightful Chinese dessert, to Sra who is hosting the 4th edition of My Legume Love Affair, a monthly event started by my dear food blogging friend, Susan the well seasoned cook.

                                           

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30 Responses to “Tau Suan (Split Green Bean Soup)”

  1. Susan — October 16, 2008 @ 12:01 am

    While Americans do make chilled, sweet soups, especially in summer, we don’t generally use legumes. We definitely need more bean desserts of every kind!

    This is “fan”tastic, Wiffy. Sorry, couldn’t resist the pun. :lol:

    Reply

  2. wiffy — October 16, 2008 @ 9:27 am

    didally, thanks =) have fun in taiwan!

    tigerfish, I even heard that you need to soak overnight and manually split the peas but I dun think need to go to such lengths hehe =P did I make my own you cha kueh? Of course … not! haha =p

    Christy, hmm I didn’t know this is teochew… hehe

    LCOM, nooo… how can eat this without you tiao? T_T I wish I can send some over to you

    sra, thank you for hosting, I had fun participating in the event =)

    lk, ha ha … I think I’m just a cheapo shopper ;P Thank you =)

    kevin, thanks!

    Ning, yes the more the merrier right? ;D

    Dee, I wouldn’t mind some bah kut teh with you tiao for dinner too, hehe ;)

    Peter, thank you =)

    Susan, haha, great pun Susan, so “fan”ny … you’re so witty ^_^

    Reply

  3. Pink Parisian — October 16, 2008 @ 10:46 am

    Oh yummy! I love this dessert and it looks do-able :) Thanks and yes, the fan’s an awesome prop!

    Reply

  4. Pepy — October 16, 2008 @ 11:29 am

    I call that dough fritter as cakwe… I used to buy at Superstore here, but it still tastes different for me :D

    Reply

  5. Tom Aarons — October 16, 2008 @ 12:00 pm

    Thanks Wiffy! Almost every time I do my fresh grocery shopping I look at the dough sticks and wonder what they’re called. Now I know! :)

    Reply

  6. noble pig — October 16, 2008 @ 12:37 pm

    Oh dough fritters…dough fritters! I’m in love here.

    Reply

  7. Tastes of Home — October 17, 2008 @ 12:19 am

    hey there, what a nice prop hehe, as food bloggers, we’re always on the look out for props eh hehe

    and the dessert looks good, too bad it’s hard for me to get good fresh you tiao here :( the frozen ones are not as good definitely, i love you tiao with red bean soup too :)

    Reply

  8. marysol — October 17, 2008 @ 2:42 am

    NC, I learn so much when I come here.
    I’ve never heard of this dessert before, but it looks and sounds wonderful. Thanks!

    Reply

  9. Darius T. williams — October 17, 2008 @ 7:20 am

    Wow – you’ve got some really great flavors going on here. I’m loving this!

    -DTW

    Reply

  10. Nate — October 17, 2008 @ 11:24 am

    What a coincidence. We’ve got some mung beans and Mum was going to make a dessert for us.

    Do you make your own you tiao too?

    Reply

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