500g [2 bowls] mung beans or dried tau suan
2 litres [6 bowls] Water
Honey rock sugar (I used 2 large pcs or to your taste)
6pcs pandan leaves [optional]
1. Wash and drain all tau suan.
(Optional) Wash pandan leaves and tie into knot.
2. Pour 1.2L/3.5 bowls water into wok and bring to a boil. Add tau suan. Let it boil for abt 10mins on high heat.
Please stir every 3-5mins and watch towards the last 2-3 mins as the liquid is likely to be fully absorbed; leaving the wok dried out.
[if you like tau suan with bite, cook 8 mins. Softer tau suan can do 10mins.]
3. Lower to medium heat.
[The following steps to completion should take about 12-15 mins max.]
This time, your wok of tau suan should be somewhat damp. Add in pandan leave knot and the honey rock sugar and stir fry. (Again, add some water if the tau suan starts to stick to the wok base; don't panic.)
4. When sugar is almost melted, add in 500ml/ 1.5 bowl water first. Stir constantly to prevent wok sticking.
5. Then when the liquid is almost fully absorbed, then add in remaining 300ml/1 bowl. Stir constantly.
[if you like tau suan with bite, this time 12 mins. Softer tau suan can do 15mins.]
You will know it's done when the bubbling is very foamy and pale yellow in color. The overall look is thick chunky goo texture.
That's it! All done!
Notes:
- I have provided bowls measurement so it is easier to scale portions accordingly.
- Timings differ for the different texture tau suan (from today's second experiment observation) so please choose which one you like.
- Too thick, please add boiling water, stir to dilute.
- Pandan leaves are optional; it's more fragrant but don't affect if you don't.
- I didn't use any flour thickening but if you prefer, please do so.
Happy eating!
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