This dish has a special place in the dessert menu in my family. There is always the compelling need to constantly improve the starch proportion of the porridge and maintain the completeness of the mung beans. The aim is to prevent the beans from being overcooked with the least effort by preparing the mung bean separate of the starch liquid. A recent almost scientific like article in the Straits Times documenting the proportion of various starches to make the ideal porridge attests to this common obsession of a perfect Tau Suan porridge.
My family's concern is mainly on the crispiness of the fritters, which they gladly sample to verify its quality. Everyone's needs are taken care of and this dessert makes for one of our most contented after-dinner time.
Serves 5.
1 cup mung bean, presoaked for 3 hours, drained twice
1/2 cup sweet potato starch
1 L water
1/2 cup castor sugar
Fried fritters, cut to bite size
Boil a small pot of water. Pour the presoaked mungbean into the boiling water , bring to the boil again and turn off the heat. Drain completely after 15 minutes.
In a separate pot, mix starch with water and sugar and bring the mixture to a boil. Turn off heat.
Stir in the beans and serve in individual bowls, topped with fritters.
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