Comments on: Lek Tau Suan

By: nurul

nurul — Tue, 27 Sep 2011 03:07:35 +0000

hi, i wish to try this special dessert but where to buy this green beans? how about the price.. tq

By: pablopabla

pablopabla — Thu, 07 Oct 2010 07:07:28 +0000

Charis : I’ve not tried that and my gut feeling tells me it won’t work with glutinous rice flour.

By: charis

charis — Sat, 18 Sep 2010 06:37:40 +0000

hi, can i substitute potato starch with glutinous rice flour?

By: pablopabla

pablopabla — Fri, 10 Sep 2010 06:19:38 +0000

Pei Chen : LOL! I’m only a home cook. Yau Char Kwai is too advanced for me.

By: Pei Chen

Pei Chen — Wed, 01 Sep 2010 18:09:52 +0000

huhu…i’m nt in malaysia and i miss tis dessert esp with yau char kwai…i could find the beans at the asia shop bt there’s no way to do yau char kwai here..if there’s a way to do yau char kwai can you please post it please..?

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.