Lek Tow Suan

Special request from my son to make this today.  I have this recipe for a long long time and I use it all the time whenever I have party.  This is a no fail and super easy recipe, it just take a little planning ahead to soak the bean in advance.  


300g mung beans without shell, wash and soak for 4 hours

280g sugar

7 1/2 cups water

4 pandan leave

80g sweet potato flour

80ml water

5 you tiau (Chinese fried cruller) 


Drain mung beans in a colander lined with a muslin cloth

Lift the bean from colander with the help of the muslin cloth and transfer to a plate and steam on high heat for 20 mins
Put sugar, pandan leave and water in a large pot and bring to a boil, when boiled, reduce heat and cook for another 10 mins

Mix the sweet potato flour and water in a bowl and mix well till no lumps

Slowly pour the flour mixture in and stir continuously at the same time
Lift steam bean from the plate with the help of muslin cloth (this prevent the bean from broken into small pieces) and pour into the starchy liquid 
As soon as it boils again, remove from heat

Serve hot with you tiau  


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