Tau suan

The difficulty with this recipe is getting the proportions right. After much experimentation, the ratio that works for me is: 1 rice cup of mung bean, 3 to 3.5 cups of water (depending on the beans, some 'drink' up more water), 3 heaped tablespoons of tapioca starch.

Ingredients
3 pandan leaves, knotted
1 cup of mung bean, washed and drained
3.5 cups of water
3 tbsp of tapioca starch
about 6 tbsp of water (enough to make a slurry)
2.5 cups of sugar (to taste)

Method
1) In the steaming water, add the knotted pandan leaves.
2) Steam the mung beans for 5 to 6 minutes. Note that the water should be clean (ie no mung bean - I made the mistake of using the same water that I washed the mung bean in!) otherwise it will overflow when it comes to the boil.
3) Remove the steaming basket and add the sugar and stir to dissolve. Continue boiling until the fragrance of the pandan comes out (about 10 minutes in total).
4) Add back the mung bean and cook till desired softness.
5) Turn off the heat and make the slurry. Drizzle in and stir the constantly until the desired thickness.

6) Serve with crueller.

Eaten the way it should, with 油条

Mung bean with gula melaka: https://simmetra.blogspot.com/2018/10/gula-melaka-tau-suan.html