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Make a traditional Asian dessert with this easy Tau Suan recipe! Made with only a few simple ingredients like mung beans, brown sugar, and pandan leaves, this sweet and comforting soup is sure to satisfy your cravings.

Plated on Luzerne tableware - Lancaster Garden Collection


  • 1 cup split mung beans
  • 4 pandan leaves
  • 5 tbsp brown sugar or monk fruit brown sweetener
  • Pinch of salt
  • 5 tbsp potato starch
  • 5 tbsp water
  • You Tiao (optional)


  1. Wash and soak the split mung beans for at least 4 hours or overnight.
  2. Steam the mung beans for 20-30 minutes until softened, then store in the fridge for up to 2 weeks.
  3. Boil brown sugar, pandan leaves, and salt in water to prepare the soup base, and set aside.
  4. When ready to make the dessert, boil and simmer the soup base, remove the pandan leaves, and add the steamed mung beans.
  5. In a separate bowl, mix potato starch and water to make a slurry, then slowly add it into the soup while stirring until thickened.
  6. Serve hot with You Tiao on the side.


  • Use fresh dried mung beans and make sure the water runs clear after washing.
  • Steam the mung beans instead of boiling to keep the shape.
  • Add the slurry in slowly while stirring to thicken the soup evenly.
  • Do not overcook the mung beans in the sweet soup.
  • Make just the right portion and avoid storing.