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完美搭配的甜品 Hokkien lang dessert
Ingredients
Split mung bean 250g
Pandan leaves 15
Rock sugar 300g (can be 280g)
Red sugar 2 tsp (can be 1.5 tsp)
water 2 litres (can be 2.3 litres)
Potato flour 68g
You Tiao (dough fritter)
Soak split mung bean for 4.5 hours, then steam it for 25 minutes (keep firm)
250g water mixed with potato flour
split or cut Pandan leaves into small pieces
*Always remember to stir after potato flour added into pot to prevent split mung bean burnt (stick at bottom)