Tao Suan

Tao Suan Recipe: Sweet Green Bean Soup with Pandan Leaves and Potato Flour

Region / culture: China, Singapore | Preparation time: several hours | Cooking time: 10 minutes | Servings: 4

Introduction

Tao Suan is a traditional Chinese dessert soup made with green beans and sweetened with sugar. It is a popular dish in Chinese cuisine, especially during the hot summer months.

History

Tao Suan has been enjoyed in China for centuries, with its origins dating back to ancient times. It is often served as a sweet treat or dessert, and is believed to have cooling properties that help to beat the heat.

Ingredients

green beans
sugar
pandan leaves
sweet potato flour
Chinese fried bread

How to prepare

Soak split green beans (mung beans) in water for several hours. Rinse the beans and steam them for about 10 minutes.
Dissolve rock sugar in boiling water with pandan leaves. Mix sweet potato flour with a little water. Remove the pandan leaves and add the steamed beans. Thicken the mixture with the dissolved sweet potato flour. Serve hot with you tiow (Chinese fried bread).

Variations

Add coconut milk for a creamy twist on the traditional recipe.
Use red beans or black beans instead of green beans for a different flavor profile.
Top with toasted sesame seeds or crushed peanuts for added texture and flavor.

Cooking Tips & Tricks

Be sure to soak the green beans for several hours before cooking to ensure they are soft and tender.

- Steaming the beans before adding them to the soup helps to enhance their flavor and texture.

- Thicken the soup with sweet potato flour for a smooth and creamy consistency.

Serving Suggestions

Tao Suan is best served hot with Chinese fried bread on the side for dipping.

Cooking Techniques

Steaming the green beans before adding them to the soup helps to soften them and enhance their flavor.

- Dissolving the sweet potato flour in water before adding it to the soup helps to prevent lumps and ensure a smooth consistency.

Ingredient Substitutions

If you don't have sweet potato flour, you can use cornstarch or tapioca starch as a thickening agent.

- Pandan leaves can be substituted with vanilla extract or pandan essence for a similar flavor profile.

Make Ahead Tips

Tao Suan can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop before serving.

Presentation Ideas

Serve Tao Suan in small bowls or cups, garnished with a pandan leaf for a pop of color.

Pairing Recommendations

Tao Suan pairs well with savory dishes such as dim sum or stir-fried noodles for a balanced meal.

Storage and Reheating Instructions

Store any leftover Tao Suan in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

A serving of Tao Suan typically contains around 200-250 calories, depending on the portion size and ingredients used.

Carbohydrates

Tao Suan is a high-carbohydrate dish, with the main sources of carbs coming from the green beans and sugar.

Fats

Tao Suan is a low-fat dish, as it does not contain any added fats or oils.

Proteins

Green beans are a good source of plant-based protein, making Tao Suan a protein-rich dessert option.

Vitamins and minerals

Green beans are rich in vitamins and minerals, including vitamin C, vitamin K, and folate. They also contain minerals such as iron, magnesium, and potassium.

Alergens

Tao Suan is a gluten-free and dairy-free dessert, making it suitable for those with gluten or lactose intolerances.

Summary

Tao Suan is a nutritious and delicious dessert option that is high in carbohydrates, protein, and vitamins. It is a great way to satisfy your sweet tooth while also getting a dose of healthy nutrients.

Summary

Tao Suan is a delicious and nutritious Chinese dessert soup made with green beans, sugar, and sweet potato flour. It is a popular dish in Chinese cuisine, especially during the summer months. Serve hot with Chinese fried bread for a satisfying and sweet treat.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a hot summer day, and I was visiting my friend Mei Ling in her bustling city of Taipei. Mei Ling had invited me over for a traditional Taiwanese meal, and I was eager to learn some new recipes from her.

As soon as I stepped into her cozy kitchen, I was hit with the delicious aroma of simmering spices and herbs. Mei Ling greeted me with a warm smile and handed me a cup of hot tea. We chatted for a while, catching up on old times and reminiscing about our childhood adventures.

After a while, Mei Ling got up and started bustling around the kitchen, pulling out pots and pans and various ingredients. She motioned for me to come closer, and I eagerly followed her lead. She began to explain that she was going to make Tao Suan, a popular Taiwanese dessert soup made with mung beans and sweet potato.

I watched attentively as Mei Ling expertly peeled and chopped the sweet potatoes, her hands moving with practiced ease. She then rinsed the mung beans and placed them in a pot with water to cook. The aroma of the simmering beans filled the air, mingling with the scent of the sweet potatoes and ginger.

As the soup cooked, Mei Ling explained the history behind Tao Suan. She told me that it was a traditional dish that had been passed down through generations in her family. Her grandmother had taught her how to make it when she was just a young girl, and now she was passing on the recipe to me.

I listened intently as Mei Ling shared her grandmother's cooking tips and tricks, absorbing every detail like a sponge. She explained how to season the soup just right, balancing the sweetness of the potatoes with the earthiness of the mung beans. She also showed me how to make a simple syrup infused with ginger and pandan leaves to drizzle over the top.

Finally, after what seemed like hours of cooking and simmering, Mei Ling ladled the steaming soup into bowls and handed me a spoon. I took a hesitant sip, unsure of what to expect. But as soon as the warm, velvety soup touched my lips, I knew I had discovered something truly special.

The Tao Suan was a perfect blend of creamy and savory, with just a hint of sweetness from the sweet potatoes. The mung beans added a satisfying texture, while the ginger and pandan infused syrup added a subtle kick of flavor. It was unlike anything I had ever tasted before, and I was instantly hooked.

From that day on, Tao Suan became a staple in my own kitchen. I made it for my family and friends, sharing Mei Ling's recipe and the story behind it with anyone who would listen. I even entered it into a local cooking competition and won first place, much to my delight and pride.

As I sit here now, many years later, stirring a pot of Tao Suan on my stove, I can't help but feel grateful for that fateful day in Mei Ling's kitchen. It was a day that changed my life, introducing me to a new recipe and a new friend. And for that, I will always be thankful.