【豆爽】Tao Suan

 

绿豆爽（Tao Suan）是一种潮汕甜品，也是常见的马来西亚/新加坡甜食。它是绿豆瓣做的一款甜羹，一般配上切成小段的油条或椰浆一起食用。也可以加上切碎的马蹄吃，口感更丰富。

Tao Suan is a type of Teochew dessert and a common sweet dish in Malaysian/Singaporean. 

It is a sweet soup made from split mung bean and is usually served with cut-up fried you tiao (Chinese Churro) or coconut milk. It can also be eaten with diced water chestnuts for a richer texture.

材料：

1/2 杯/ 120 克 绿豆瓣

3-4  片 斑斓叶

3 大勺 马蹄粉/木薯粉

冰糖适量 （大约2 大勺）

Ingredients:

1/2 cup/ 120 g split mung bean

3-4 pandan leaves

3 tablespoons water chestnut starch/tapioca starch

Rock sugar (about 2 tablespoons)

1. 把绿豆瓣泡上一个小时，洗净滤干水备用。

2. 把绿豆瓣加上两片斑斓叶一起蒸10分钟，至绿豆瓣仍然完整，可以用手指一捏就散的状态即可。

3. 锅里倒入半锅水，加入两片斑斓叶煮8分钟，取出叶子丢弃。

4. 加入冰糖溶解，把马蹄粉或木薯粉加水兑上。

注：马蹄粉兑的芡粉水能让汤羹更加透亮好看噢！

5. 把芡粉水倒入锅里中火煮至透明状，把绿豆瓣加入稍微滚两滚即可。

吃的时候记得切上一根油条噢！

1. Soak the split mung bean for an hour, wash and drain.

2. Steam the mung bean with two pandan leaves for 10 minutes, until the mung bean in shape and can be broken up easily pressing between fingers.

3. Boil half a pot of water  with two pandan leaves and cook for 8 minutes, remove the pandan leaves and discard.

4. Add rock sugar to the pandan water to dissolve, mix water chestnut starch or tapioca starch with some water.

Note: Water chestnut starch works better, resulting in clearer soup.

5. Pour the starch water into the pandan water and cook on medium heat until the soup becomes transparent, add the steamed mung bean and cook for a minute.

Serve with some You tiao (Chinese Churro).