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

Coconut Lemon Muffins ~ 椰子柠檬玛芬

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container.






Coconut Lemon Muffins  ~椰子柠檬玛芬 
Ingredients
210 gm plain flour80 gm caster sugar1 cup plain yoghurt1 'L' egg1/3 cup vegetable oil1 tsp baking powder3/4 tsp bicarbonate of soda1/4 tsp salt1 Tbsp lime juice25 gm dessicated coconutRaw sugar to sprinkle on top (optional)Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar.Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened.Fold in the dessicated coconut.Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar.Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.Serve warm or cool to room  temperature.Yield :  10 muffins.

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.

Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…