Tau Saun (Mung Beans Dessert)

how to cook tau suan mung bean dessert

Tau Saun is a Singaporean local favorite, having its origins in China.  It is made of split mung beans.  The Hawker style is really famous, but you can try it at home with the recipe below:


  • 500 g sugar
  • 30 g water chestnut flour 
  • 20 g sweet potato flour
  • few pandan leaves, discard roots and knotted
  • a stick of you tiao (you char kueh)
  • 250 g drained pre-soaked mung beans 
  • 1.5 litres water 


  1. Heat the pot, add in 1.5 litres of water and pandan leaves. Let it boil for about 10 minutes.
  2. In a meantime, dry fry mung beans in a wok, add 2-3 dsp of sugar to caramelize and brown them a little. This will firm up the beans, when you soften and boil them later in the syrup.
  3. Remove the pandan leaves from the pot, transfer the beans over and boil for another 5-7 minutes.
  4. After 5-7 minutes, add sugar according to your taste. Stir.
  5. Mix the water chestnut and potato flour together. Add some water to make starch.
  6. Lower the heat and thicken the Tau Suan syrup by slowly adding the starch to the pot (to your desired thickness), and stir gently. Turn off heat.
  7. To serve, fill dessert bowl with the Tau Suan and top some chopped you tiao over it. Serve hot.

Recipe Courtesy: Singapore Local Favorites


Time for Dessert – The Special Jenny Bakery Butter Cookies at Home

butter cookies

Image: Maureen Ow

Jenny Bakery is one of the most famous bakeries in Singapore. There are queues from right in the morning despite the heat and haze outside. Originally from Hong Kong, the bakery is famous for its butter and coffee cookies. They can be used as desserts, a side with tea, or given as presents. They are wonderful for every occasion.

Since it is ridiculous to be standing in line for so long, we have brought an easy to follow recipe that you can try at home. We can guarantee that they will melt in your mouth just like your favorite Jenny Bakery Butter Cookies.

200g butter
50g icing sugar, sifted
50g plain flour
100g wheat flour (or top flour)
50g corn flour

Preheat oven to 180 degree celsius.
Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy.
Sift plain flour, wheat flour and corn flour twice.
Fold the ingredients together with a spatula until it is well incorporated. Do not beat or over mix as you will not achieve the airy texture.
Put the dough into a piping bag with star dip nozzle.
Pipe the cookies onto the baking tray lined with baking paper. Leave 1 cm in between cookies as they will expand a little during baking.
Bake for 15-20 minutes or until the cookies turn light golden brown.
Leave it to cool on a cooling rack before storing them in air-tight container.

Recipe Courtesy: Miss Tam Chiak