This is actually Lek Tao Suan [Split Mung Bean Sweet Dessert] with a twist by adding water chestnuts. There was another dessert with Dumplings with Split Mung beans which I have shared some time ago.
The preparations are quite simple and done separately in a few steps.
The soup is then thickened by using potato starch water and awesome to serve with some crispy fried Chinese cruellers [yu char koay]. The sweetness is acceptable but you may reduce it a little, it still tastes good.
A point to note is to try get good quality split mung beans. I got to know that there are different quality ones. When I last made the mungbean paste for making Angku Kuih, the mungbeans I bought took much longer time to steam until cooked and yet it wasn’t soft and fluffy as expected after steaming. For this dessert, I bought the mungbeans from another vendor and they were good because after steaming they were soft, fluffy and light. The price is the same.
A lovely dessert to serve in the afternoon or after dinner.
Recipe adapted from Yum Yum Magazine No. 95 with modifications
200 gm split mungbeans
10 waterchestnuts – peeled and quartered
2 litres water
200 gm caster sugar
2 pandan leaves – knotted
60 gm potato starch + 100 ml water
1 piece Chinese Cruellers [yu char koay] – cut small pieces
- Wash and soak split mungbeans for at least 4 hours or overnight. Drain well. Place on steaming tray and steam for 45-60 minutes or until cooked, soft and fluffy. Set aside.
- Bring water and pandan leaves to boil in a pot or slow cooker [high heat], add in waterchestnuts and then sweeten with sugar.
- Gradually pour in potato starch water, stirring continously until thick. Add in steamed split mung beans and mix well.Scoop into serving bowls and top with cruellers to serve.