Out of all the desserts we have in Singapore, I think tau suan must be my favorite. I just love how the you tiaos (dough fritters) blend their fragrance with the sweet split green peas suspended in the sweet starchy syrup. It really doesn’t sound as great in description, but it just tastes heavenly. I never understood why people liked ice kacang in Singapore, when there are so many other more delicious desserts – like tau suan – out there. In all seriousness, I just really dislike ice kacang. In a way, I feel kinda cheated by it since hardly anything (other than red beans and corn) are a recognizable entity in it. What are those squiggly green stuff and all the colored flavorings? mehh.
Tau suan on the other hand, is just simple awesomeness. Split green peas – you see it, and you know exactly what it is. And really, that’s all there is. K.I.S.S. – keep it simple, stupid! 🙂
- 250 grams split green beans or split mung beans (they are the same thing)
- 2.5 litres water
- 3 bunches pandan (screwpine) leaves, knotted
- 1/2 cup white sugar
- 1/2 cup shaved gula melaka (palm sugar)
- 2 tablespoons water chestnut flour
- 2 tablespoons potato starch
- 4 or 5 youtiao (dough fritters), cut into bite sized pieces
Soak the split green peas/mung beans in water for about an hour.
After an hour, drain and steam for about 30 minutes, or until soft enough to ‘mash’ with fingers.
Add the potato starch and water chestnut flour in a small bowl, and add enough water to just dissolve the flours. Set aside.
In a large pot, add water, pandan (screwpine) leaves, white sugar and palm sugar.
Bring to a boil to dissolve the sugar, then turn down the heat and simmer for 1 hour.
After an hour, remove the pandan leaves, and add the potato starch/chestnut flour solution and stir quickly. (This will thicken the sugar solution.)
Add the steamed split grean peas/mung beans to this sugar-starch syrup, then scoop into bowls and top with some dough fritters.