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Tau Suan (Split Green Bean Soup)
Tau Suan (split green bean soup) served with you tiao (dough fritters)
I 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).
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“), cutThickener:
– 40g sweet potato flour (or water chestnut flour), mixed with 125ml (1/2 cup) waterDirections
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.
Pink Paristan, hehe thanks. Yes it’s definitely do-able… hope you try it ^^
Tom Aarons, you’re welcome & thanks =)
noble pig, I love them too ^^
Tastes of Home, aww I just realised that it’s not easy to find you tiao in some parts of the world, how I wish I can send some over
marysol, thank you … you are too kind ^^
Darius, thanks & welcome!
Nate, I bought ready made you tiaos =D
Those looks like split yellow peas to me: I’m guessing that’s also another name for these “green beans”? I love those Chinese “doughnuts”!
I don’t think split yellow pea is the same as split mung (green) bean. They look similar only. Some label it as moong dal which is one of the dal in Indian dishes.
I may need to steal this recipe! I have never had Chinese style moong dhal soup before. I know it’s being used a whole lot in Indian cooking hence I always have a bag of those in my pantry. And woohoo…now that I know this dish, I can ‘show off’ different twist of moong dhal to my mom in law’s! Heeee..Thanks for sharing the recipe.
As far as char kuey, I can eat that anytime..anywhere! *salivating*
Hello, can I use corn flour instead? =)
Hi Nana, I’ve never tried with corn flour before so not very sure. Maybe you can try but lessen the amount of flour stated in my recipe. For example, you can prepare corn starch solution (corn starch dissolved in water) and add tablespoon by tablespoon till u reach the desired consistency. If you do try it out, let me know if it works ;)
Going to try this tomorrow! Love the fan!! :)
If you cannot find fresh you tiao for the tau suan, a good alternative is to add coconut milk. The taste is just as good.
Thanks for this. Now I shall try making my own instead of bothering my mum. For thickener, I’ve grown up with my granny’s sago version and was surprised to find out that it’s not the norm. The sago thickens the soup, adds a bit of chewiness and volume… and looks cute too! :)
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Is it possible to substitute potato flour with potato starch?
They are not exactly the same. I have not tried substituting before, sorry.
Oh ok thanks! :)