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
Ingredients
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.
This post is linked to Cookbook Countdown Event #15 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Forays
4 comments:
Your lek tau sung looks really interesting! I've never tried a dessert eaten with water chestnuts and yoo char kuey before. Thank you for sharing.
Hi Aunty Young, I like this dessert especially when the mungbeans are good. Love the crunchy waterchestnuts. Planning to cook this again.
I have never had yau char kwai in a sweet dessert before! This is the perfect weekend sweet dessert to enjoy with the family!
Hi Joyce, my hubby loves this dessert without the yau char kwai but the rest in the family wants to enjoy it with the Chinese crullers. The dessert soup is very clear and nice once cooked but over heating makes its look a little different.
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