Friday, October 1, 2010

Tau Suan

Whenever I think about Tau Suan, it brings me back to my primary school days which the canteen auntie sold it in little green plastic bowls coupled with a orange plastic spoon. I would not say it tasted marvellous but I think primary school's canteen food would always have a place in my childhood. I am sure you would agree too.


Tau Suan is a local dessert, best eaten warm and served with fried dough fritters. The best tau suan is sweetened with caramalised sugar and fragranced with pandan leaves. It is important to steam the beans first so it is would be soft and tender.



Recipe for 6 modest servings:

  • 1 cup of green split beans
  • 1/2 cup of sugar
  • 1/2 of orange sugar (This gives the extra ommph!)
  • 8 pandan leaves
  • 1.5 litres of water
  • 1/2 cup potato starch, mix with 1 cup water
  • 3 Fried dough sticks, cut

Steps

  1. Soak the green split beans in water for 30 minutes.
  2. Steam the green split beans with 4 pandan leaves for 20 minutes.
  3. In a pot, put in sugar and turn on to a low fire.
  4. Caramalised the sugar slowly. Do not let it burn.
  5. When the sugar has melted, pour in water and stir.
  6. Add in the rest of the pandan leaves and let the water boil.
  7. Using a low fire, slowly add in potato starch mixture. Stir.
  8. Stop adding starch mixture when you reached your preferred consistency.
  9. Add in the steamed beans. Stir well.
  10. Serve with cut fried doughsticks.

I like every spoonful of tau suan to be taken with fried doughstick. The doughsticks brings out the taste of tau suan so well. It's like a heaven-made marriage. Well, no wonder the foodcourt aunties are so stingy with them.