Tau Suan

Mung Beans in Syrup

This is also especially delicious for young children and if parents worry about the amount
of sugar, you could always cut back on that.

makes 12 servings

450 g or 1 pound mung beans
(shelled and split)

1½ to 2 cups sugar
10 cups water
5 to 6 pandan leaves, knotted
3 tablespoons cornflour

¼ cup water

Crispy crullers (yu char kway),
optional, sliced into 2.5-cm
or 1-inch chunks

1.   Check the beans and remove tiny pebbles and
blackened or broken grains. Soak the remaining beans
in water for at least 2 hours. Drain with a colander and
steam for 30 minutes.

2.   Meanwhile, combine the sugar, water and knotted
pandan leaves in a large saucepan and bring to a boil.
Stir to dissolve the sugar. Turn off the heat and discard
the pandan leaves.

3.   Combine the cornflour and ¼ cup of water to form a
slurry. Stir in a bit of the slurry to the saucepan to thicken
the sugar syrup. Add more if necessary until you get a
syrupy consistency. Add the steamed mung beans to the
large saucepan.

4.   Serve in individual bowls, garnished with chunks
of the crispy crullers.

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