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Luk Tau Sar (Mung Bean sweet soup) ~ 綠豆沙


Both the Red bean sweet soup or 糖水 and Green bean sweet soup 糖水 dessert are very common in Chinese households and we serve them for breakfast, tea, snack or even supper.  There's even a 'Sweet Soup Street'  糖水街 here in Ipoh which has become a tourist spot as well.
Normally this  綠豆沙糖水 is cooked with mung beans but I've chosen to cook it with split mung beans devoid of the skin and blended them as well.  Consistency and sweetness are up to your personal preference and I have kept some in ramekins, chilled and they were superb as pudding.           
                       





Luk Tau Sar  (Mung Bean sweet soup)  ~  綠豆沙

Ingredients
  • 300 gm split mung beans
  • 180 gm piece sugar or granulated sugar
  • 1/8 tsp salt
  • Pandan leaves
  • 1.1/2 tsp cornflour +  2 Tbsp water (optional)
Method
  1. Wash the split mung beans a few times, soak them with 600 ml water, leave it overnight.
  2. Next day, rinse the mung beans and boil it with enough water (about 1 inch) to cover the beans.  Add in pandan leaves, and on low medium heat boil till the beans are soft.
  3. Pour this (beans and water) into the blender and blend till fine.
  4. Pour this mixture into a pot and let boil under medium heat.  Add in sugar and salt to taste.   Keep stirring the mixture to prevent the bottom getting burnt.
  5. Adjust the consistency and sweetness to your liking.  If you like a gooey and smooth consistency, add in the cornstarch mixture.
  6. Dish out into bowls and serve immediately on its own or with Chinese churros.
  7. Yield :  6 servings
Note :  Spoon some into ramekins, chill and serve as a pudding dessert.





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