Comments on: Lek Tau Suan

By: Tau Suan – Split Green Bean Soup « Bon Vivant

Tau Suan – Split Green Bean Soup « Bon Vivant — Sat, 05 Sep 2009 23:23:26 +0000

[...] pandan-infused soup thickened with potato starch. Commonly known by its Hokkien name, tau suan, or lek tau suan, this dessert is served warm and topped with crispy slices of you tiao (Chinese donuts). When done [...]

By: pablopabla

pablopabla — Tue, 23 Oct 2007 05:49:29 +0000

YogaJesss : Some unscrupulous hawkers do that. Ours is more “kau”

Lucy : Hmm…first time I’m hearing about adding coconut milk to it. It must be very fragrant indeed.

By: Lucy

Lucy — Mon, 22 Oct 2007 19:52:51 +0000

I loooooooooooove this dessert! My mum adds a little bit of coconut milk before serving for extra flavour.

By: YogaJesss

YogaJesss — Wed, 01 Aug 2007 04:36:22 +0000

urgh! I especially hate this tong sui. More like easting glue cos it is so gooey. *blueh*

By: tigerfish

tigerfish — Fri, 27 Jul 2007 20:08:30 +0000

okie, thks “sifu” !

By: pablopabla

pablopabla — Fri, 27 Jul 2007 00:56:35 +0000

tigerfish : I am afraid that potato starch is more suitable. Corn starch does not “hold” the syrup (or even gravies) as well as potato starch. If you use corn starch, the syrup might become “watery” again after a while – especially when it cools down.

By: tigerfish

tigerfish — Thu, 26 Jul 2007 16:29:15 +0000

Long time never eat tau suan….hmmmm…maybe I will try..:) qns: can I substitute potato starch with cornflour to thicken the mixture ? Don’t have potato starch leh!

By: pablopabla

pablopabla — Thu, 26 Jul 2007 08:48:28 +0000

babe_kl : It’ bean day! Interesting recipe you have

PlatinumGirl : Ya kah?

ParisB : Now you can cook it at home to bring home closer, eh?

Jackson : Hence, hopefully some of my readers would try this out so that the recipe will continue to be passed on