Tiong Bahru Tau suan

Tau Suan is a traditional warm desert which is made out of mung beans. It is eaten with some sliced yau char kueh (fried chinese crullers). This desert is sweet as well as a bit salty cause of the yau char kueh (you tiao).




Hennie's Comment:
"I really really like the sweet and salty taste of the tau suan. It taste just right and not too.. sticky. If you like to try this dessert at a traditional place then you must go to “Tiong Bahru Tau Suan” at the Tiong Bahru Market! It is really good and I really love it!"

The Tiong Bahru Tau Suan Stall just won the Hawker Master title 2011 for the best Tau Suan in Singapore. The stall is run by the Sng family for many years, and they still produce the dessert in the traditional way by steaming the beans first, before adding them to the sweetened soup, which is thickened with potato starch and perfumed with Pandan leaves. There are also many comments from others on how generous they are with the mung beans!

This is why this Tau suan is so much tastier than the others!

Guess what? A bowl of Tau Suan only costs you $1. Take a look at the video below, where our foreign friend, Hennie, tried the tau suan and you can see how much she liked it!

Address:

Tiong Bahru Tau Suan
Blk 30 Seng Poh Road
#02-55 Tiong Bahru Hawker Centre
Open: 7.30am – 3.30pm (Closed on Monday)


Other places with nice Tau Suan that you might be interested:
Rong Fa Cheng Tng Stall
22A Havelock Road
Havelock Road Cooked Food Centre

Teck Kee Hot & Cold Dessert (德记冷热甜品) 
2 Adam Road
Adam Road Hawker Centre 
Singapore 289876



 Of course, recipe below for those who loved cooking on their own! :)

Recipe Ingredients

Serves: 4 people

• 150g split green (mung) bean
• 2 pandan leaves, washed and tied to a knot
• 50g rock sugar
• 500ml water
• 1 “you tiao” (fried dough fritters/”you char kway“), cut

Thickener:
40g sweet potato flour (or water chestnut flour), mixed with 125ml (1/2 cup) water

Recipe Instructions

1. Soak the beans in water for 1 hour, drained and rinse again with water. Drain again.
2. Steam the beans for about 30 minutes, or until they are soft.
3. In a pot, add water, pandan leaves and sugar. Bring to the boil, reduce heat, and add in the steamed beans.
4. Before using the thickener, stir the solution again to make sure it is even. Stir in the thickener slowly until mixture thickens (you do not need to add all … stop adding once it becomes the thickness that you like. I used only 3/4 of the amount).
5. Ladle into serving bowls and top with you tiao. Serve hot or warm.

Here you go, with your very own Tau Suan!

Hope you enjoyed our post and stay tuned for more nice desserts! ^^

Annie's Peanut Ice Kachang

The first desert you have to try in Singapore is the Ice Kachang!

Hennie's Comment:
"I have heard about ice kachang before I came to Singapore and have been wanting to try them myself! This is my first time hearing Peanut Ice Kachang. I have tried it and I find the taste really unique and delicious. If you have a chance, go down to Annie's Peanut Ice Kachang and have a try:) You will not regret it!"

The first ice-cold dessert introduced in Singapore was ice balls, finely grated ice packed into a ball and topped with a type of coloured sugar coated syrup, typically eaten by using just the fingers or hands.


The ice kachang is a thus modern, more elaborate update of the ice ball - comprising jelly, red beans (hence the name; kachang means beans in Malay), sweet corn and attap chee (palm seeds) as its base, and topped off with a mound of shaved ice, psychedelically coloured syrups and condensed milk; and it’s served in either a bowl or a tall glass.

Today, ice kachang even comes with fruit cocktail, aloe vera jelly and novelty toppings such as chocolate and durian to satisfy the selective palate of the savvy Singaporean crowd. This fun and colourful dessert can be had at food centres all across the city such as the popular Maxwell Road Hawker Centre in Chinatown.

Remember to savour this lovely dessert dish slowly, or you might get Brain Freeze!

It is true that you can always get ice kachang at any coffee shop or food court that you go. But, how often can you come across something so unique and delicious like Annie's? Time for you to go down and try it yourself!

Look at the long queue outside Annie's Peanut Ice Kachang!

It only costs you $2 per bowl, and you get it with a smile from the auntie at the store! What are you waiting for?

Address:

Annie's Peanut Ice Kachang

Blk 6 Tanjong Pagar Road
#02-36 Tanjong Pagar Mkt and Food Centre
81635678
10.30am to 7.15pm Weekdays
10.30am to 6pm Weekends

Here is some other alternatives to nice and delicious Ice kachang:

Lau Pa Sat Food Court

18 Raffles Quay

Maxwell Road Food Centre
(Maxwell Market)

1 Kadayanallur Street
Singapore 069184


Here is the recipe for traditional ice kachang for those who love it! Now, you can cook it yourself at home! :)
(Taste might defer as ingredients used are different)
Serves: 4 people

Recipe Ingredients

		Syrups
2 cups	396g / 13oz	Sugar
2 cups	474ml	Water
1/3 teaspoon	1.7ml	Rose extract
3		Red food coloring - (to 5) - optional
1/4 teaspoon	1.3ml	Pandan extract
3		Green food coloring - (to 5) optional
		Assembly
8 tablespoons	120ml	Palm seeds - (rounded)
8 tablespoons	120ml	Sweet red beans - (rounded)
8 tablespoons	120ml	Sweet white beans - (rounded)
12 cups	2844ml	Finely-shaved ice
2/3 cup	157ml	Evaporated milk
2/3 cup	157ml	Sweetened condensed milk
3/4 cup	246g / 8.7oz	Rose syrup
3/4 cup	246g / 8.7oz	Pandan syrup
4		Jackfruit segments - slivered

Recipe Instructions

Syrups: Combine sugar and water in a saucepan and bring to a boil. Boil until slightly thickened, but not thick like honey. (If the syrups are too watery, they won't stay on the ice.) Cool to room temperature.

To 1 cup syrup, add the rose extract and, if desired, red food coloring until you have a bright red syrup.

To the remaining three-fourths cup syrup, add the pandan extract and, if desired, green food coloring.

Assembly: Use four large shallow bowls. In the bottom of each, spoon 2 tablespoons each of the palm seeds and the red and white beans, draining lightly as they are spooned from their jars.

Spoon 3 cups shaved ice over the seeds and beans in each bowl, forming a mound that's high in the center.

Combine the evaporated milk and sweetened condensed milk and drizzle evenly over the ice in each bowl.

Spoon the syrups over the ice, making any desired pattern. Arrange the jackfruit over the top. Serve immediately.