8/6/09

sweet mung beans...

with coconut milk and deep fried bread...


1
I'm continuing on Thai food and dessert for one more month. This one is called "Tao Suan" in Thai. Originally, Tao Suan is Chinese dessert. However, Thais and Chineses have been living in the same roof for centuries, so it's common to see this dessert all over Thailand nowadays.
1
I'm actually Thai-Chinese, but I consider myself as a Thai since I was born and raised in Thailand. Also my mom is Thai and my dad, who has both Chinese parent, was also born and raised in Thailand too.

Anyway, to get it right, Tao Suan must be eaten with deep fried bread (Pa Tong Go in Thai). The texture contrast makes its more delicious.

Ingredients:
2 servings

for sweet mung beans
- 100 g mung beans
- 1 pandan leaf
- 250 g water
- 50 g sugar
- 50 g corn starch
- 10 g water
- 100 g coconut milk
- 1 g salt

for deep fried bread
- 180 g all purpose flour
- 125 g water
- 3 g baking powder
- 2 g baking soda
- 3 g salt
- 15 g vegetable oil

Preparations:

for sweet mung beans
1. Soak mung beans in water for 3 hours, then stream with pandan leaf for 20 minutes.
2. Bring water and sugar to a boil.
3. Mix corn starch with 10 g. of water, stir into the syrup and mix until the mixture is thicken.
4. Stir in streamed mung beans, mix well then remove from the heat.
5. To serve : Bring coconut milk and salt to boil, serve over sweet mung beans.

for deep fried bread
1. Mix together water, baking powder, baking soda and salt.
2. Mix in flour, then oil.
3. Knead by hand until the dough is smooth.
4. Cover with plastic wrap and let the dough rests at room temperature for 3 hours.
5. Using rolling pin, roll the dough out into 1/4" thick.
6. Cut into 3" x 1/2" long strips, pair each two strips together with some water.
7. Deep fry until it rises and has a golden color.

11 comments:

Julia @ Mélanger said...

This sounds so interesting. So different from any dessert I grew up with. But it is definitely something I should try. Looks just lovely!

Y said...

Looks soooo delicious!

Vanillaorchid said...

กรี๊ดดดดดดด พี่ทิพย์

เต้าส่วน เต้าส่วน อยากหม่ำ ๆ สุด ๆ เลยค่ะพี่

bake in paris said...

Wow, an authentic Thai festive.... I like that... Actually this is one of my fav dessert! :-)

Regards
Kris

Jo said...

This is an absolutely yummy dessert. In Singapore we call this tau suan. We too eat this with fried dough fritter.

Anonymous said...

Please, will open your own restaurant already. These creations, recipes both on the sweet and savory side are too good!!

Thip said...

This dessert's very common in Asian, Julia.

Y, Vanilla, Kris...Thanks!

Are you Taechew, Jo?

Anony, Thanks--but no-no. :)

Jo said...

Hi K Thip, yes I am teochew .. how did u know?

Thip said...

Because most Teochew love Tao Suan, Jo. :)

bake-aholic said...

ไม่ได้แวะมาซะหลายวันเลยค่ะ ก้อยชอบกินเต้าส่วนกับปาท่องโก๋มาก ๆ แต่ไม่ค่อยเห็นขายคู่กันในกรุงเทพ ส่วนใหญ่จะเป็นเต้าฮวยกะปาท่องโก๋มากกว่า อิอิ แต่แถวซาอุดร บ้านก้อยเนี่ย หาง่ายมาก ๆค่ะ

bake-aholic said...

อีกนิดค่ะพี่ทิพย์ เวลาอาโกวของก้อยทำเต้าส่วนเนี่ยเค้าจะใส่แป้ง 2 อย่างค่ะ คือแป้งมัน (สำปะหลัง) ผสมกับ แป้งข้าวโพด แป้งมันนี่ใส่เพื่อให้เม็ดถั่วเหนียวติดกัน ส่วนแป้งข้าวโพดใส่เพื่อให้น้ำแป้งข้นค่ะ

ปล.เปิดร้านเมื่อไหร่ ขอสมัครเป็นลูกมือนะคะ ^ ^

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