I have been overly indulging in too much rich food lately. To spare myself any further guilt trip, I decided to go healthy this weekend by making not-so-sinful stuff.
So today, it's just plain but good ol' Tau Suan tongshui (Split Mung Beans Sweet Soup). To be honest, I only had my first taste of this tongshui early this year. Although my mom cooks a variety of chinese tongshui, for some reason she had never made this before. Well, I guess I will be the first person to cook this tongshui for my family.
Being a fan of almost all non-coconut milk based tongshui, naturally I love this too. Best served with sliced crispy yau char kwai (chinese crullers) like in the picture below.
I followed Jas' recipe here. The only change I made was to add 2 pieces of dried mandarin peels to the soup. However, I find it slightly too sweet for my liking so I would reduce the rock sugar by about 20g to 30g next time.