Syrup of Chinese Water Chestnut with Mung Bean Puree Recipe
Syrup of Chinese Water Chestnut with Mung Bean Puree Recipes
shelled mung beans
Chinese water chestnuts
crushed rock sugar
Chinese water chestnut powder
Wash and soak mung beans for 1 hour. Drain, steam for 20 minutes over high
heat. Skin, wash and dice Chinese water
chestnuts. Work 1/2 cup of water into Chinese
water chestnut powder. Set aside.
Bring the remaining water together
with crushed rock sugar to the boil. Parboil until sugar has dissolved. Add mung bean puree and Chinese water
chestnut dices. Bring to the boil. Stir in Chinese water chestnut powder. Beat egg, gradually add in the soup. Serve.