Skip to main content
logo
Food Advertising by

Sweet Red Bean aka Hoong Tau Sar






The 'tong sui' street in Ipoh, is popular among Malaysian Chinese for its hawkerfare and there are stalls which specialise in 'tong sui' like red bean, black glutinous rice, bean curd barley with gingko nuts, 'bubur cha-cha', egg tea and 'mak chook', just to name a few. Normally these are served with 'yau char kway' or other 'kuih-muih'.

Recipe for Sweet Red Bean

Ingredients :
  • 300 gm Red Beans
  • 3 pieces dried Tangerine peel
  • 60 gm dried Longan
  • 50 gm Sago Pearls
  • 2.5 litres Water
  • 150 gm Rock Sugar, according to taste.
Method :
1. Wash the red beans, dried longan and tangerine peel.
2. Put the red beans, 50 gm of rock sugar and 1 litre of water in a pressure cooker and cook for 1/2 an hour. When pressure is released, remove the cover and bring back to the boil.
3. Add in the balance 1.5 litres of water, tangerine peel and cook till the red beans are soft.
4. Meanwhile, soak the sago pearls in water for about 10 minutes, till double in size. Clean and discard the water.
5. Add in the remaining 100 gm of rock sugar, longan, sago pearls and keep stirring till the sugar has dissolved.
6. Can be served hot or cold.
Note :
For variation, you can also add in a handful of either the following :-
a) black glutinous rice
b) pak hup
c) lotus seeds, or
d) coarsely chopped water chestnuts, and to top it all, drizzle with a wee bit of coconut milk for that extra flavour.
If you like the dessert to be a bit thick, add less water, it's all a matter of personal preference, but I like it clear, hence the word 'Tong Sui'.


Page copy protected against web site content infringement by Copyscape

Comments

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chocolate chip raisin butter cupcake ~ 巧克力葡萄干牛油蛋糕

I tweaked the Marble Butter Cake recipe to make these delicious cupcakes for breakfast and there were some leftovers for tea as well.  I managed to get 17 cupcakes from the recipe and was very pleased that there were no cracks on them after being baked.   My family members were equally pleased as the cupcakes weren't overly sweet as I had reduced the amount of sugar from the recipe.




Chocolate chip and raisin butter cupcake  ~  巧克力葡萄干牛油蛋糕  
Ingredients

230 gm unsalted butter160 gm caster sugar (reduced from 200 gm)4 eggs200 gm self-raising flour60 ml milk50 gm choc chips50 gm raisinsZest from 1 orange1 tsp vanillaa pinch of saltMethod Sift the self-raising flour and salt, set aside.Beat the butter, sugar and orange zest till light and creamy.Add in the eggs one @ a time, mix well.  Add in vanilla.On low speed, fold in the flour, alternating with the milk.  Mix till well incorporated.Add in the chocolate chips and raisins.   Mix till well combined.Using an ice-cream scoop, scoop the ba…

Passion Fruit Cake ~ 百香果蛋糕

This is a simple light sponge cake, moist and soft, full of fruity aroma.  I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar.  I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum'  .......definitely a keeper recipe for sure!






Passion Fruit Cake  ~  百香果蛋糕  
Ingredients

3 passion fruits100 gm caster sugar100 ml canola oil2 eggs50 ml plain yoghurt150 gm self-raising flour1 tsp  baking powder40 gm almond meal2 Tbsp seedsZest from a lemonSeeds and icing sugar to decorate  (optional)Method Press passion fruit pulp through a sieve, retain the juice and seeds.In a mixing bowl, whisk together sugar, oil, eggs, yoghurt and passion fruit juice till well combined.Sift flour and baking powder into the batter, mix on low speed.  Mix with a spatula and add in the lemon zest and almond meal.Add in 2 Tablspoons of seeds, mix till all ingredients are fully combined.Scoop the batter into an oiled a…