Sweet Mung Bean Gruel 綠豆爽
It is not easy to get fresh, still warm crispy Chinese cruellers (a type of Chinese deep-fried breadsticks, always sold with two sticks stuck together) here in Melbourne. Usually only a few Chinese shops/supermarkets sell them, and you need to get there early in the morning when the shop has just opened to get the freshest ones. Last Saturday morning, having gone to Footscray to do some shopping at a couple of Vietnamese stores there, I stopped by KFL (Tat-Sing) Supermarket to do my weekly grocery shopping. As this supermarket is one I know that carries the freshly fried Chinese cruellers, I bought a few sticks home. Chinese cruellers can be eaten as is with a cup of warm sweet soy milk for breakfast, however my favourite way to eat it is to spread some kaya on top, a habit from my childhood. Traditionally though in China, Chinese cruellers would be served with a type of sesame pancakes called Zhi-Ma Shao-Bing for breakfast. Then of course, these yummy cruellers go very well with the Sweet Mung Bean Gruel, a sweet thick syrupy mung bean porridge, popular with Chinese all over the world.
Adapted from the recipe ‘Lek-Tow-Suan’ in ‘The Best of Singapore Cooking’ by Mrs Leong Yee Soo, published by Times Books International, 1988 (2003 reprint edition).
Serves 4-6
[Ingredients]
200g split skinless mung beans, rinsed then soaked for about 2 hours
Chinese cruellers (油條 you-tiao in Mandarin or 油炸檜 yau-ja-gwai in Cantonese)
A:
200g Thai palm sugar, chopped into small pieces (or use granulated sugar or Chinese rock sugar 冰糖)
125ml (1/2 cup) water
pinch salt
3-4 pandan leaves, knotted
B:
40g sweetpotato starch
125ml (1/2 cup) water
C:
500ml (2 cups) water, or more if you prefer a thinner porridge
4-5 pandan leaves, knotted
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Drain soaked mung beans and put into a shallow bowl or plate, spread out evenly and steam for 15-20 minutes until they are soft but not mushy.
2. Boil (A) for about 10 minutes into a syrup, strain then set aside.
3. Pour water in (B) slowly into the sweetpotato starch, stirring as you add the water.
4. Bring (C) to the boil and pour immediately into the starch mixture, stirring as you pour. Return to saucepan, add sugar syrup and steamed beans. Bring back to the boil over low heat, stirring occasionally. Serve hot with sliced Chinese cruellers.
[Tip]
Use potato or corn starch if sweetpotato starch is not available.
[Note]
Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
[Info]
KFL (Tat-Sing) Supermarket (Footscray store) is at 180, Barkly Street, Footscray (Melway Map 42 ref. C4).
Adapted from the recipe ‘Lek-Tow-Suan’ in ‘The Best of Singapore Cooking’ by Mrs Leong Yee Soo, published by Times Books International, 1988 (2003 reprint edition).
Serves 4-6
[Ingredients]
200g split skinless mung beans, rinsed then soaked for about 2 hours
Chinese cruellers (油條 you-tiao in Mandarin or 油炸檜 yau-ja-gwai in Cantonese)
A:
200g Thai palm sugar, chopped into small pieces (or use granulated sugar or Chinese rock sugar 冰糖)
125ml (1/2 cup) water
pinch salt
3-4 pandan leaves, knotted
B:
40g sweetpotato starch
125ml (1/2 cup) water
C:
500ml (2 cups) water, or more if you prefer a thinner porridge
4-5 pandan leaves, knotted
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Drain soaked mung beans and put into a shallow bowl or plate, spread out evenly and steam for 15-20 minutes until they are soft but not mushy.
2. Boil (A) for about 10 minutes into a syrup, strain then set aside.
3. Pour water in (B) slowly into the sweetpotato starch, stirring as you add the water.
4. Bring (C) to the boil and pour immediately into the starch mixture, stirring as you pour. Return to saucepan, add sugar syrup and steamed beans. Bring back to the boil over low heat, stirring occasionally. Serve hot with sliced Chinese cruellers.
[Tip]
Use potato or corn starch if sweetpotato starch is not available.
[Note]
Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
[Info]
KFL (Tat-Sing) Supermarket (Footscray store) is at 180, Barkly Street, Footscray (Melway Map 42 ref. C4).
posted by SeaDragon @ 14.10.04
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