Skip to main content

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
Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe