Tau Suan (Caramelized Method) 豆爽(焦糖法)

豆爽是继绿豆汤和红豆汤，我们家很爱的传统甜品，但是因为工序比较多这道甜品比较少出现在家里。

以前念书时上家政课有学过煮豆爽，所以严格来说这是我第二次煮豆爽。

一般的做法是把去壳绿豆（绿豆绊）蒸熟后再加入水里煮，但是这次我的做法是先用糖把去壳绿豆炒过让它caramelized，再加入水内，这样绿豆瓣不容易煮烂，色泽比较美，而且也能缩短烹煮的时间。

这样做的重点是去壳绿豆一点要滤干才下锅炒，我就是懒得用滤网，加入锅子后还有一些水，结果炒到干了去壳绿豆还没上色，我只好直接加入水里煮，一不小心煮过度把去壳绿豆煮开了，但是这样带点绵密的口感是我喜欢的。

原食谱用马蹄粉和地瓜粉来勾芡，我买不到马蹄粉，只用地瓜粉（台湾带回来的不知道和这里卖的一样吗）来勾芡也不错，不会太糊，有些档口卖的勾的芡像浆糊一样，我吃了怕怕。

我记得在台湾花莲时餐厅送来一道饭后甜点吃起来像是没有勾芡的豆爽，是冷食的，我发现没勾芡的豆爽也挺好吃的。

豆爽和油条是绝配，这锅豆爽还差点因为买不到油条而煮不成呢！全家人的共同意识，买不到油条干脆不吃豆爽！


I am submitting this to Aspiring Bakers # 20 – Asian Dessert Buffet (June 2012), hosted by Moon of Food Playground.

Tau Suan (Caramelized Method)

Ingredients: (serves 4)
1.5 litre water
Bundles of pandan leaves (tie into knot)
250g split mung beans
3 tbsp granulated sugar
50g sweet potato flour (original recipe calls for 30g water chestnut flour and 20g sweet potato flour)
50ml water
Granulated sugar to taste

Method:
1) Wash and soak split mung beasn for 5 mins and drain (use a fine strainer).
2) Place water and pandan leaves in a pot, bring to a boil and simmer at low heat.
3) Meanwhile, place mung beans in a frying pan. Add 3 tablespoons of sugar and stir-fry continuously over low heat till the mung beans caramelized (about 8~10 mins).
4) Transfer mung beans into the pot of water (you may discard the pandan leaves before this or leave it in the soup before adding sugar). Bring it back to boil. Leave to boil for another 5~10 mins. Taste the beans for the preferred texture. Cook a couple of mins longer if prefers softer texture. Add sugar taste. Stir to dissolve the sugar.
5) Dissolve sweet potato flour with 50ml of water. Stir in gradually. Turn off the heat once it comes to a boil. Best serve with you tiao or dough fritters.

Note:
In order to get a nice consistency do follow the ingredient amount closely, especially the amount of water, amount of water chestnut/sweet potato flour.

(Recipe adapted from Makansutra Cooking as seen at Happy Home Baking)