តៅហ្ស៊ន - tao zone

តៅហ្ស៊ន
tau suan
豆爽
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Ingredients:

1 Cup of hulled yellow split mung beans (soak in cold water overnight)
4 Cups of water
1 Cup of sugar
2 Tbsp of tapioca starch 3 tbsp of cold water mix together

Coconut Milk Topping

1 Cup of coconut milk
1/2 Tsp of salt
3 Tbsp of sugar
½ Tsp of tapioca starch 1 tbsp of cold water mix together

Methods:

1. Using a steamer, line with cheese cloth and pour the soaked mung bean into it. Make a circle in the middle to have the steam distribute evenly. Cook for a good 25 minutes or until cook. Make sure do not over cook it or it will fall apart.
2. In a pot add the water and sugar and bring it to boil. Stir in the tapioca liquid and stir constantly to prevent burning the bottom of the pot. When it thicken and clear add the cook mung bean and stir lightly to mix.
3. In another small pot heat the coconut milk, sugar and salt to boil. Then add the tapioca liquid in it and stir until it thicken.

Serve hot with coconut milk topping. Great with Chinese’s donut Yao Tiew too!

Source: http://tasteofspice.blogspot.com/2011/01/mung-bean-pudding-dessert.html