MUNG BEANS WITH WATER CHESTNUTS DESSE

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

1. 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.
2. Bring water and pandan leaves to boil in a pot or slow cooker [high heat], add in waterchestnuts and then sweeten with sugar.
3. 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