Friday, December 20, 2019

Traditional Teochew Dessert: Lek Tau Suan

My family love this traditional Teochew dessert. The ones we bought outside have very few mung beans, dough fritters are skinny and few, too sweet and not fragrant! And it is too starchy! Price is also expensive!

I cook it whenever my son and elders crave for Lek Tau Suan. Using good quality ingredients, and with more mung beans in the soup, everyone wants to eat at least two bowls of Lek Tau Suan. My family is happy. Most important, I get to save money. Haha .....

Lek Tau Suan


Split Mung Beans     250g (soaked and steamed)
Sugar                         your personal preference
Water                        2 Litre
Sweet potato flour / tapioca flour - 4 tablespoons mixed with water (according to personal preference, you can increase or decrease the amount of flour)
Pandan leaves


1) Wash the split mung beans and soak for 2 hours. Steam and set aside.

2) Boil water in a pot, add the pandan leaves and sugar. After the sugar has melted, remove the pandan leaves and gradually add in the mixed potato flour to the consistency you like.

To test for the right consistency, throw in a few kernels of mung beans. If they float, it's the right consistency. Add all the split mung beans and bring to a boil.

3) This dessert is great with dough fritters (you cha kueh).

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