200g mung beans - $1.00 from market (washed briefly and pre-soaked overnight and put in fridge)
10 tbsp sweet potato starch (mixed evenly with some water)
8 pandan leaves (each cut into 2) preboiled in water
Water 1.5L - 2L
White sugar (50g)
Orange sugar (30g)
Brown sugar or Gula Melaka syrup (10 ml)
Tiny pinch of salt
1. Boil pandan leaves in medium size pot (1.5L - 2L water) for 20-30 mins and leave it to soak.
2. Steam the soaked mung beans in a cloth bag or herbal bag (new bag) for 20-30 mins. At half time turn the beans to mix them evenly. Taste for softness.
3. Throw away pandan leaves and boil the water again. While boiling, add the 3 types of sugar and stir to dissolve the sugar. Add a pinch of salt. Taste and adjust the sugar for sweetness. Lower heat and slowly add the sweet potato starch (dissolved in water) and increase heat again, stirring quickly until you get a thick consistency. Check and add more liquid sweet potato flour if it's too thin.
4. Do a final check for sweetness, then pour in the soft beans, mixing evenly. Switch off the heat, there's no need to boil the beans.
5. There you have a nice orange-brown tint in your tao suan. Serve hot, topped with you tiao.
Serves 6 - 8 persons