Tau suan with water chestnut

Idea from MyKitchen101 https://mykitchen101en.com/water-chestnut-lek-tau-suan-split-mung-bean-dessert-with-youtiao/

I have previously experimented with normal Tau suan and also with Gula melaka tau suan but this was the recipe that started it all.

Mostly the same recipe but slight improvement in method.

Ingredients
500g mung bean
1 small can of water chestnut, chopped
250g rock sugar (more or less depending on taste)
10 cups of water
7 pandan leaves, knotted
10 tbsp water + 5 tbsp tapioca or sweet potato starch or potato starch

Method
1. Rinse the mung bean until the water runs clear. Leave to dry in a colander.
2. Bring 3 cups of water to a boil. (I used my rice cooker). Throw in the knotted pandan leaves. Pour the mung bean onto a steamer basket and steam for 3 minutes. Switch off and leave to to steam in the residual heat for 5 minutes.
3. Take out the steam basket and set aside. Remove the pandan leaves. Top up the water to 10 cups and the sugar. Bring to a boil.
4. Add the mung bean and cook for about 3 minutes or more (to your liking). I like the beans to be whole and still have a bit of bite. Stir in the chopped water chestnut.
5. Mix up the starch slurry and while the water is simmering, dribble in the slurry. Stir quickly as it comes back up to a boil and turn off once it has come to a boil.
6. Serve with cruellers.

Finally the right timing, my beans are still whole!

Recipe feedback
I used potato starch and the next day after refrigeration, it clumped together and was no longer flowy. A few days after that, it exuded water. I now understand why people use sweet potato starch which keeps it flowy.