beans then soak in water for 2-3 hours. Drain. Steam together with
pandan leaves over high heat till mung beans are softened. Boil water,
sugar and steamed pandan leaves in pot. Stir till sugar dissolves.
Dissolve water chestnut powder in 1 cup water. Lower heat. Stir in water
chestnut powder solution and salt till syrup is thickened. Add steamed
mung beans and stir well. Transfer tau suan into serving bowls. Serve
with dough fritters.