One of my favorite breakfast/dessert from the hawker center in Singapore. In this recipe, every mouthful is filled with beans and you can feel the texture and satisfaction.

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Ingredients:

• 302g (10 oz) shelled, split green beans (mung beans)
• Chinese crullers, thinly sliced.

(A)

• 280g coarse sugar
• 143 ml (5 oz) water
• 4 screw pine leaves, tied into a knot

(B)

• 108g (2 oz) sweet potato flour
• 170 ml (6 oz) water

(C)

• 1000 ml water
• 5 screw pine leaves, tied into a knot

Directions:

1.  Wash and soak Mung Beans for 9 hours. Remove loose skin and drain. Bring beans to a boil in a pot of water and boil for 5-10 minutes, check the beans frequently during the last 5 minutes, The beans should swell and become tender but should not split. Drain and immerse in cold water to stop the cooking. Spread beans on a large tray to stop the cooking.

2.  Boil (A) in a saucepan over moderately high heat for 10 minutes till sugar turns syrupy. Remove the pine leaves when done.

3. Mix the (B) and strain into a medium size pot.

4. Boil (C) for 15 minutes, discard the pine leaves. Pour (C) (still boiling) slowly into (B), stirring constantly. The liquid will turn glue-like. Add the syrup, and bring the mixture to a boil over medium low heat. Add the beans and bring to a boil over low heat. Do not overcook the beans.

5.  Serve hot in a small bowls with slices of Chinese crullers.

Notes:

Timing is very important. You don’t want to overcook or under-cook the mung beans, otherwise, it will not have the right texture for this dessert.

You can buy Chinese Crullers from Chinese Restaurant or supermarket.