Tau Suan (Mung Edible Bean Sweetness Soup)
Rabu, 10 Agustus 2011
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Tau suan is thick mung edible bean soup sweetened amongst caramel. It's topped amongst you lot char kway (Chinese crullers), which is salty together with crispy.
If you lot know what 豆爽 is, you lot likely know that "豆" agency beans.
What close "爽"? What does "爽" mean?
"Suan" agency gummy soup, which may locomote savory or sweet. I gauge "爽" is to a greater extent than or less other give-and-take for "羹".
"Cooking for the President" has an choice explanation that's quite interesting.
The nyonya Hokkien writer says "suan" agency diamonds because the niggling beans inwards tau suan expect similar diamonds. "Diamonds" ("钻") inwards Hokkien (and Teochew) is pronounced "suan".
Diamonds, eh? I don't heed having a bowl of diamonds. Do you?
tips for making tau suan:
1. The mung beans inwards tau suan should locomote evenly suspended inwards the sweetness soup. How to halt the beans from sinking to the bottom? First, convey the soup to a gentle simmer. Then, stir the soup thence that the beans are suspended. Keep stirring every bit you lot drizzle inwards the thickener. Once the soup is thick, the density of the liquid stops the beans from sinking to the bottom.
2. Use sweetness spud starch to thicken the soup. Other thickeners, such every bit corn starch, plough watery to a greater extent than easily when stirred.
3. Do non overcook the beans. Mushy beans together with gummy soup don't construct a proficient combination.
Good tau suan has the odour of caramel together with pandan leaves. The mung beans are soft but non mushy. Tau suan wouldn't locomote tau suan without crisp, salty you lot char kway. The topping is crucial.
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 220 g dry out split upwards mung beans
- 4 pandan leaves, low-cal dark-green business office exclusively – wash, cutting eight cm long
- 200 g saccharide (1 cup)
- 6 cups water
- 16 pandan leaves – wash, knot
- ⅔ loving cup sweetness spud flour (White Swallow brand, exceptional grade) – mix amongst ⅓ loving cup water
- 1 duet 油条 (youtiao, you lot char kway, Chinese crullers), separate into two pieces, toast till crisp simply earlier serving, cutting seize amongst teeth size
INSTRUCTIONS
- Soak mung beans inwards H2O till expanded, close ane hour. Drain thoroughly.
- Lightly crude oil a plate or business amongst parchment paper. Spread evenly amongst one-half of beans. Place cutting pandan leaves on beans, spaced evenly. Top amongst remaining beans. Steam over speedily boiling H2O till cooked but non mushy, 10 minutes or so. Remove from heat. Discard pandan leaves. Set aside till laid upwards to serve. Cover exclusively afterward beans are cool.
- Place saccharide inwards a pot. Drizzle amongst two tbsp water. Cook over medium-high heat, swirling to ensure fifty-fifty browning. When saccharide is lightly coloured, cut back rut to medium-low. Continue swirling till saccharide is low-cal brown, together with then plough off heat. Keep swirling till saccharide is medium brown. With your mitt to the side of the pot (to avoid flare-up of steam), add together half dozen cups water. Turn on rut together with convey to a boil.
- Add knotted pandan leaves together with simmer gently, covered, for 10 minutes. Discard leaves. Taste together with if necessary accommodate sweetness. Set aside till laid upwards to serve.
- To serve, convey pandan sweetness soup to a boil. Add mung beans. Once soup returns to a gentle simmer, stir and, at the same time, drizzle amongst sweetness spud flour slurry. Bring dorsum to a gentle simmer. Turn off rut immediately. Do non overcook or beans would plough mushy. Stirring also much together with cooking afterward the soup has thickened would arrive watery.
- Serve tau suan hot, topped amongst you lot char kway simply earlier eating.