tau suan (mung bean dessert)

for 4-6 pax

ingredients:

3/4 pandan leaves*, washed n tied into a knot
250g tau suan (mung bean/ spilt green bean)
1.5 l water
brown and white sugar to taste
tapioca flour
pinch of salt

method:

1. soak beans overnight.
2. add pinch of salt and steam til soft (but not too crumbly, otherwise it will melt later; ard 10-12 minutes)
3. boil water with pandan leaves for around 10 minutes, add sugar to taste. (brown / white, up to u..)
4. mix tapioca flour with a little COLD water and pour slowly into the syrup. Add sufficient tapioca mixture til syrup becomes thick. (Test by dropping some beans into it; the beans should float. I think i used around 5-6 tbsp tapocia flour)
5. Add rest of the beans and serve hot.

comments: i added the pinch of salt to recreate the slighty savoury taste of tau suan back home served with fried dough fritters..this is really quite a simple dessert which is lovely during rainy days!

*for those in Adelaide, pandan leaves are available from the FROZEN department of asian grocers...i only found them after searching for ONE YEAR..and boy, was I happy when i finally bought them!! Can make pandan chiffon cakes, ondeh ondeh, a multitude of chinese soupy desserts and even braised chicken.... what a versatile ingredient..!! :D