Lek Tau Suan 绿豆爽

Ingredients
150g split mung beans
150g rock sugar
1.5 liters water
Tapioca starch
Pandan leaves (optional)
Coconut milk (optional)
Yau Char Kwai, or Crispy Chinese Crullers (optional)
.
Method
Wash the mung beans, drain and steam on high heat for 20 minutes.

Cook sugar syrup by adding rock sugar into 1.5 litre water (add some pandan leaves to enhance the flavour, but I can't find them here in Sydney). Bring to a boil and add the steamed beans. Reduce heat. Dissolve tapioca or potato flour into some water to create starch, slowly pour in the mixture to thicken the syrup, stirring constantly to prevent lumpiness.

Serve hot with coconut milk or some yau char kwai.