Recipe: Split Mung Bean Dessert with Chinese Cruller (Lek Tao Suan with You Tiao – 绿豆爽油条)

by Mummy's Kitchen

As you may have observed by now, I am not a diehard dessert person. But some desserts do have a hold on me and one of them is this Lek Tao Suan with You Tiao. I literally grew up with this kind of desserts, not cupcakes or cheesecakes. Yet another nostalgic food that brings back childhood’s memories!

This is a Teochew dessert which is commonly known as Lek Tau Suan. It is usually served with Chinese cruller or you tiao. It is believed that mung beans have a cooling effect and can aid the body in reducing heatiness. Whatever it is, this starchy and gooey concoction is so good that it will warm your stomach and your heart! Mind you, you will not stop at 1 bowl!

If you have not tried this before, give it a go. It is so easy to cook and just thinking of it makes me want to cook it again tomorrow ….

Hope you will try this recipe and be generous and give us some feedback/comments via our blog. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.

Serves 6 to 8 persons

Ingredients:

500 grams of split mung bean (green bean without skin)

2 litres of water

75 grams of sweet potatoes flour (with 170ml of water)

200g of white sugar

Some brown sugar (optional)

9 leaves of Pandan leaves/screw pine leaves (3 leaves cut into small strips, and knot the other 6)

2 pairs of fried you tiao/Chinese crullers cut into small pieces

Method:

  1. Wash and soak the mung beans in water for 2 hours or more.
  2. Drain and transfer the mung beans to a steaming tray.
  3. Mix in the cut pandan leaves and add some water to expedite the steaming process.
  4. Heat up the wok with enough water and transfer the tray of mung beans to steam on high heat.
  5. Steam for about 15 minutes or till soft.

 

While the mung beans are steaming:

  1. In a soup pot, under medium heat, add the sugar. Stir until the sugar melts and turns brownish.
  2. Then add in the 2 litres of water slowly.
  3. Add the 2 cut Pandan leaves, followed by steamed mung beans. Bring this to a boil.
  4. Meanwhile, add 170ml of water to the sweet potato flour. Mix well.
  5. Next, add the starch solution gradually until it reaches the consistency you like.
  6. Turn off the heat and serve warm with some cut Youtiao or Chinese crullers.

Slurp, slurp!! 😛

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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