1) Prepare the store-bought peeled split mung bean. Submerge/soak one-half package amount in water for at least 3 hours or more in whatever available bowl/bucket/pot.
|Water, sugar, a big pot, a little pot, a long wooden spoon to stir, and a spoon for measuring.|
|coconut cream and coconut cream powder|
|Pandan flavoring and Amyl Acetate (optional)|
5) Pour 4 cups of water in the big pot. Add 1.5 cups of sugar and 1 cup tapioca starch. Stir all over medium heat until it gels up and the color is clear (see-through). Then lower the heat, and add 1 teaspoon of the pandan flavour (and optional 1 teaspoon of amyl acetate). Stir till the gel is clear and flavor seems good and even. Turn off heat. Start stirring in the mung bean till it looks consistent throughout the gel.
6) Make the coconut topping: in small pot, pour in a whole can (13.5 oz) of coconut cream and 2 tablespoon of coconut powder. Stir on low heat. Add some tapioca starch to thicken coconut cream and 2-3 spoon of sugar to taste (based on your preference). Let cool. May put coconut cream in another clean bowl/cup for easy serving later.
7) Ready to serve! My mom likes to put the che Tao Suan in individual cups. So spoon the mung bean mixture into cups. When ready to eat, just plop some of the coconut cream on top, and enjoy! Makes about 8 servings.
So that's the recipe my mom showed me. I'm sure there are many different and better variations on this Tao Suan dessert. Here's some links I found that might be worth a try if my recipe above makes no sense, haha: