Wednesday, 1 April 2015

Homemade Tau Suan (Mung Bean Dessert) - caramelised method 自制豆爽-焦糖法(中英食谱)

Yum

Tau Suan (mung bean dessert) has always been my favourite hot dessert since young. My childhood and teenage years were spent in Orchard road area where I used to stay. I recalled following my maternal grandmother to the Cuppage food market where she would do her marketing and there after we would head to the food centre above for our breakfast. Knowing that I love to eat Tau Suan, my dear granny never fails to get me a bowl and even buy extra you tiao (dough fritters) for me to eat with. Occasionally, we would travel further to Tiong Bahru to do marketing and there was this particular dessert stall which serves really good Tau Suan as the mung beans used were bigger than usual and the taste was simply fantastic! However, these stalls have long gone but the memory stays in me.....  

豆爽是一种传统热甜品,自小就很爱吃。还记得小时候,住在乌节路一带,年幼的我时常跟着外婆到卡佩芝巴杀去买菜,之后都会到二楼的熟食中心吃早餐。外婆知道我喜欢吃豆爽,时常会买给我吃,还加多油条呢! 我也记得偶尔她会带我到中巴鲁巴杀去,那儿的豆爽我最爱了,因为摊主用的绿豆绊超大粒的,吃起来口感很棒!随着时间的流逝,这些我曾经喜爱的豆爽摊都已不存在了,剩下的只有回忆。。。






Tau Suan (caramelized method) 
豆爽 (焦糖法)
(english adapted and modified from Makansutra and HHB,中文食谱由Baking Taitai翻译))


Ingredients: (serves 4)

250g split mung (green) beans 
3 tablespoons sugar 
(I used organic raw sugar)
50g water chestnut flour 
50ml water

2 bundles of pandan leaves/screw pine leaves (I used 50g)
1.5 litre water
3 tablespoons sugar (I used organic raw sugar)
1 stick of fried dough fritters/you tiao 





食材:(四人份)

250克 绿豆绊
3汤匙糖(我用有机原糖)
50克 马蹄粉
50毫升 水
2束 香兰叶(我用50克)
1.5公升 水
3汤匙糖(我用有机原糖)
1对油条


Method 做法:

1. Soak mung beans for about 5 minutes. Drain and set aside. 

1。浸泡绿豆绊约5分钟。沥干备用。




2. Wash pandan leaves and tie into bundles.
2。香兰叶洗净,绑成一束束。




3. Place water and pandan leaves in a pot. Leave to simmer for about 10 minutes.
3。将水和香兰叶放入锅里,用小火煮约10分钟。




4. Meanwhile, place mung beans in a frying pan. Add 3 tablespoons of sugar and stir fry continuously over low heat till it caramelised (about 8~10 mins).
4。同时,将绿豆绊放入炒锅。加入3汤匙糖,用小火不断翻炒,直到焦糖化。(约8〜10分钟)




5. Discard the pandan leaves from the pot of water. Transfer mung beans into the pot of water. Bring it back to boil. Leave to boil for another 5~10 mins. Taste the beans for your preferred texture. You may cook a couple of mins longer if you prefer softer texture. Add in 3 tablespoons of sugar. Stir to dissolve the sugar. 
5。拿掉锅里的香兰叶。炒好的绿豆绊转到锅中,开火煮滚5~10分钟。绿豆的质感如果比较喜欢软些,可以煮多几分钟。加入3汤匙糖,搅拌至溶解。




6. Dissolve the water chestnut flour with 50ml of water. Stir in gradually and continuously to prevent lumps of gluey substance. 
6。马蹄粉和水混合均匀。慢慢地拌入才不会形成粘粘的块状。




7. Turn off heat and serve with you tiao.  
7。关火,舀入碗,加入油条就可享用。




Tips 小贴士:
1. In order to get a nice consistency, please follow the ingredients amount closely, especially the amount of water, the amount of water chestnut flour.
1。请密切根据食材的分量,尤其是水和马蹄粉的分量,才能煮出恰恰好的浓度。 

2. Please use the right type of thickening agent for this recipe. Water Chestnut flour (as seen in my ingredient photo) is highly recommended as it gives the best taste. You can buy it at Phoon Huat (our local baking supply shop), markets or certain supermarkets. If you really can't get it, then you can only replaced it with sweet potato flour. 
2。这食谱一定要用正确的稠化剂如食材照片的马蹄粉才能煮出最好的口感。马蹄粉可在‘奋发’ (本地的烘焙店),菜市场或一些超级市场买到。如果真的买不到,只能用地瓜粉代替。


Using caramelised method, you'll get the extra fragrance and colour and the frying retained the crunch of beans as compared to steaming which yields mushy beans. Best of all, it takes lesser time to cook, you can churn this dessert out in just 30 minutes as compared to steaming which takes more than an hour.
焦糖煮法的豆比较香脆而且在30分钟就能煮出热腾腾的豆爽了。

I love my tau suan loaded with lots of you tiao! 


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Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

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2 comments :

Christine said...

Hi cheryl

May I know how to reheat the tau suan when cold? When I reheat every time and the tau suan turn mushy. Please advise, thanks!

Cheryl - Bakingtaitai said...

Hi Christine,

I have not tried reheating the tau suan as it will be consumed finished right after it's cooked. Pehaps you may want to try double boiling to heat it up so that it will not come into contact with direct heat and less chance of getting mushy?

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