Monday, May 28, 2012

Tau Suan Sweet Mung Bean Soup

A bowl of Tao Suan, served with You Tiao.
Hello everybody,

This is a follow up recipe to our You Tiao or Chinese Donut recipe. There is no better way to use up your you tiao than to pair it with a bowl of good Tau Suan or Sweet Mung Bean Soup.  In Chinese Medicine, Mung Beans are also considered to be detoxifying, so it is a soup that tastes great and is good for you. The soup is also extremely easy to make and always impressive to serve to family and guests.

Now on to the correct texture of this soup. Just because the soup is easy to make doesn't mean there aren't simple cooking techniques involved. The correct texture for this dessert begins with cooking the mung beans carefully. The beans should be just about cooked and have a slight "al dente" bite to them. If the beans start to fray around their edges, you know you have over cooked the beans.  And, unfortunately, once the beans are overcooked, it will make the soup murky and grayish in color, resulting in an unattractive and incorrect presentation. The correct presentation is one where the beans are still perfectly round but soft, the soup completely clear and when you add the tapioca starch to thicken the soup in the end, the beans look like little gold specks suspended in a crystal clear solution. That is the perfect presentation for this dish.

This is a simple, sweet, comforting, thick but smooth dessert that will leave everybody craving for more.  Now let's get cooking.

Tau Suan, Sweet Mung Bean Soup
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Yield: Serves 4-6 People

1 cup dried yellow mung beans, rinsed and soaked in water for 30 minutes, then drain  (These are regular green beans or mung beans, with their green skin removed).
1/3 cup tapioca starch mixed with 100 ml of cold water.  (Make sure the mixture is completely mixed)
1 to 1.5 cups sugar (I used 1 cup, but those with a sweeter tooth may add more sugar).
2-3 bundles of pandan leaves
1.5 L of water

1. Rinse the dried yellow mung beans with water until the water runs clear.  Soak the mung beans for 30 mins, until partially softened, then drain.
2. Put the bundle of pandan leaves with 1.5L of water in a pot and boil on medium heat for 30 minutes.  Boil until the leaves have softened and the water has turned a greenish tinge of color.  Turn off the heat, remove the pandan leaves and set aside on stove.
Pandan Leaves, cooked and ready to be removed
3. In a sauce pan, add the soaked mung beans with all of the sugar and stir fry the beans for 5-10 mins.  The beans will be ready once the sugar has turned golden brown.
Stir-frying the mung beans for Tao Suan
4. Add this fried mung bean to the pandan water and cook on low heat for 20-30 minutes.  Do not overcook the beans.
5. After the beans have turned soft, turn off the heat and stir in the tapioca starch water and stir evenly to combine.
6. The soup will thicken immediately.
7. Top with cut You Tiao prior to serving and serve warm. 

For our You Tiao recipe, click here.

Recipe written by and was adapted by Makansutra's Tau Suan Video

Resource Tovolo Silicon Stirring Spoon

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  1. Thanks for the comment on the salmon pizza - and thank you so much for following Carole's Chatter. I am now following you, too!


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