Tau Suan is probably one of those desserts that I would masak regularly for my family to enjoy over the weekend. It's funny how I would still Google or dig through my masakbooks for this recipe especially I masak it rather often. Guess there's way too many good recipes to register in this brain of mine. :P So blog post it is then! Just a simple short one that I can refer to every time. ;) An essential recipe that every Chinese family should know how to make. ;)
Really no rocket science here. It is probably as easy as boiling red bean and green bean soup. But if you take that extra step of soaking and steaming the split beans, you will definitely be rewarded with a tastier bowl of tau suan. Let's now take a closer look at the recipe and steps involved:
Ingredients for Tau Suan (豆爽) -Split Pea Dessert Soup (Serves 4-5pax)
250g dried split pea
1.8Liters water
180-200g caster sugar
2 - 3 spears of pandan leaves
50g chestnut flour/powder (You can sub with corn flour or sweet potato flour)
- Place the dried split peas in a large bowl, rinse it once and drain the yellowish water away. Then soak it with more fresh water for a good 2-3 hours.
- After soaking, drain the water away. Prepare a steaming pot. Place the soaked split beans into a bowl and a knotted pandan leaf. Place the bowl in the steamer and steam for 25-30 minutes till soft.
- In the meantime, prepare a pot, add in the water, sugar and the other knotted pandan leaf. Bring it to a boil and stir till the sugar dissolves. Off the fire.
- Mix the chestnut flour with 1/2 cup of water till combined. Add this mixture to the sugar water in the pot.
- Stir well till the two mixtures are well combines. On the fire to medium and bring to a gently boil. At this point, add in the steamed split beans.
- Again stir well to combine and the soup will slowly thickens up. Taste it to see if you need more sugar or more water to dilute it. And you're done!
Happy masak!
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