Syrup of Chinese Water Chestnut with Mung Bean Puree Recipes

Ingredients :

3 oz

5 oz

5 oz

4 tablespoon

1

5 cups

shelled mung beans

Chinese water chestnuts

crushed rock sugar

Chinese water chestnut powder

egg

water

1. Wash and soak mung beans for 1 hour.

2. Drain, steam for 20 minutes over high heat

3. Skin, wash and dice Chinese water chestnuts.

4. Work 1/2 cup of water into Chinese water chestnut powder. Set aside

5. Bring the remaining water together with crushed rock sugar to the boil.

6. Parboil until sugar has dissolved.

7. Add mung bean puree and Chinese water chestnut dices.

8. Bring to the boil.

9. Stir in Chinese water chestnut powder

10. Beat egg, gradually add in the soup

11. Serve.

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