Tau Suan

Ingredients

Mung beans

1 cup, rinsed and soaked for 2 hours

Water

4 cups

Pandan leaves

2-3, tied in a knot

Potato starch

1/4 cup

Water (for dissolving starch)

1/4 cup

Sugar

1/2 cup, adjust to taste

Water chestnuts

1/2 cup, diced

Fried dough fritters

for serving

Instructions

1. Rinse the mung beans thoroughly and soak them in water for 2 hours to soften.
2. Drain the soaked mung beans and transfer them to a pot. Add 4 cups of water along with the tied pandan leaves.
3. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 30 minutes, or until the mung beans are soft and have broken down slightly.
4. In a separate bowl, dissolve the potato starch in 1/4 cup of water, stirring until smooth.
5. Slowly add the dissolved potato starch mixture to the pot, stirring continuously to thicken the tau suan. Adjust the thickness to your liking by adding more starch if desired.
6. Add sugar to the pot, stirring until fully dissolved and the mixture is sweetened to your preference.
7. Remove the pandan leaves from the pot and discard them.
8. Serve the tau suan hot, topped with diced water chestnuts for crunch, and enjoy it with crispy fried dough fritters on the side.