Tau Suan
Hawker • Singapore
About Tau Suan
Tau Suan is a familiar sight at dessert stalls in Singapore’s hawker centres, especially among those who appreciate traditional local sweets. It’s a warm, comforting dessert made from split mung beans, simmered till soft and then thickened with a translucent starch, usually potato or sweet potato flour. The bowl is finished with generous sprinkles of you tiao—crispy fried dough sticks—which soak up the sweet, fragrant syrup. Tau Suan is naturally vegan and halal-safe, as it contains no animal products, and its simple ingredients are suitable for vegetarian diets. Nutrition-wise, Tau Suan is not heavy on fat (just 0.4g per 100g), and its calorie count is moderate at 64kcal per 100g—with 12.8g carbs and about 1.6g protein. However, hawker servings are typically much bigger, often in 200–250g portions or more, so the actual energy intake per bowl is around 130–160kcal or higher. The carbs come mainly from the mung beans and syrup, and the dessert doesn’t provide much fibre (0.8g per 100g) or protein. This makes Tau Suan a light, sweet treat, but it isn’t especially filling or nutritionally dense. Tau Suan is best enjoyed fresh, while the mung beans are still creamy and the you tiao remains crisp. Because it’s relatively low in fat and not overly sweet compared to other desserts, it’s a nostalgic, guilt-light option, though you’ll want to watch portions if monitoring sugar intake. For most, Tau Suan is about embracing the familiar flavours and textures from childhood or a quick mid-day dessert fix in the heart of the hawker centre.
How to Make Tau Suan (Traditional & Healthy Version)
Tau Suan is a beloved Singaporean dessert that has stood the test of time. This warm, comforting mung bean soup is often enjoyed in kopitiams and hawker centres across the island, especially as a quick breakfast or a light afternoon treat. Its origins are rooted in traditional Teochew cuisine, but over the years, Tau Suan has become a staple in Singapore’s multicultural food scene, often found alongside other classic desserts like pulut hitam and bubur cha cha. The taste of Tau Suan is subtly sweet, with the natural earthiness of split mung beans complemented by a fragrant pandan-infused syrup. The soup’s texture is thickened with a touch of potato or tapioca starch, creating a delightfully silky base that envelops each tender bean. Served with crispy you tiao (Chinese dough fritters), Tau Suan is a perfect marriage of soft and crunchy—a true testament to Singapore’s flair for fusion and texture in food. What makes Tau Suan truly special in Singapore is its place in local culture. Whether you’re grabbing breakfast with friends at a neighborhood kopitiam or seeking a light dessert after a hearty hawker meal, Tau Suan satisfies the cravings for something warm, nostalgic, and uniquely Singaporean. Health-conscious eaters will also appreciate this plant-based, vegan-friendly dessert that can be tailored to your dietary needs without sacrificing authenticity.
Ingredients(for 1 medium Singapore kopitiam bowl)
- 1/2 cup Split mung beans (Tau Suan beans)
- 3 cups Water
- 2 Pandan leaves (Tie into a knot)
- 1/4 cup Rock sugar (Adjust to taste)
- 2 tablespoons Potato starch (Or tapioca starch)
- 1/4 teaspoon Salt
- 1 stick You tiao (Optional, cut into bite-sized pieces) - optional
- to taste Stevia or erythritol (Optional, for sugar replacement) - optional
Instructions
- 1
Rinse the split mung beans thoroughly under running water until the water runs clear. Soak the beans in water for at least 1 hour or overnight for best results.
5 minutes
Soaking ensures the beans cook evenly and remain tender.
- 2
Boil 3 cups of water with pandan leaves in a pot over medium heat. Add the soaked, drained mung beans. Simmer for 10-15 minutes or until the beans are just cooked and still hold their shape.
15 minutes
Do not overcook the beans to avoid mushiness.
- 3
Remove the pandan leaves. Add rock sugar and salt, stirring gently until fully dissolved.
2 minutes
Taste and adjust sweetness at this stage.
- 4
In a small bowl, mix potato starch with 3 tablespoons of water to make a slurry. Stir well to avoid lumps.
2 minutes
Starch slurry must be smooth for a silky soup.
Why This Dish is Healthy
This Tau Suan recipe is both vegan and vegetarian, making it suitable for a wide range of diets. By using minimal added sugar and leveraging the natural nutrients in mung beans, it is a healthier alternative to many traditional desserts. The use of you tiao is optional, and sugar substitutes can be used to further lower calories, supporting weight management and diabetic-friendly diets.
Tau Suan is naturally low in fat and provides a good source of plant-based protein and dietary fiber from mung beans, which are rich in folate, magnesium, and antioxidants. Using pandan leaves adds fragrance without extra calories, and replacing sugar with natural alternatives can help reduce the glycemic load. The potato starch thickens the dessert without adding significant fat, making this a great option for those seeking a lighter sweet treat.
Pro Tips
- 💡Do not overcook mung beans to maintain their shape and texture.
- 💡Tie pandan leaves into a knot for easy removal and maximum aroma.
- 💡Add starch slowly and stir constantly to avoid lumps in the soup.
Storage & Serving
Store leftover Tau Suan in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed to loosen the consistency before serving. You tiao should be stored separately and added fresh.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 64.0 kcal |
| Protein | 1.6 g |
| Carbohydrates | 12.8 g |
| Total Fat | 0.4 g |
| Fiber | 0.8 g |
Cultural Notes
Tau Suan is a staple at old-school dessert stalls, popular for breakfast or as a tea-time snack. Its simple, comforting flavours resonate across generations and are especially beloved in heartland hawker centres.
