Borbo skor Ta Xuan.
( Yellow mung bean pudding.)
Mung bean pudding is not too sweet, very easy to make and very delicious Khmer food.
This authentic Khmer recipe have been around since the early century and became very popular after the visited from Chinese ambassador Zhou Daguan in 1296. The presentation was that the yellow mung bean meaning gold , and the tapioca sauce for water that representing the lucrative wealth of Khmer Empire that once ruled most South East Asia. Yellow mung bean pudding was Zhou Daguan favorite Khmer desserts during his stayed in Cambodia. Back then yellow mung bean pudding was renamed to Daguan. But through out the years the name changed again, first was Ta Guan short meaning for the honorable ambassador Daguan, then to Ta Xuan.
Superstitious people slurps this pudding to hope for richest and wealth. But others slurps yellow bean pudding because they loves the great taste of Khmer food. Sino Khmer Krom prefer this bean pudding with crispy, hot, cut up fried bread "chaway".
- Ingredients :
- 4 Cups water
- 1 Cup peeled mung bean , rinsed and drained
- 4 Cups water
- 1½ Cups sugar
- ¼ Teaspoon salt
- ½ Cup tapioca flour
- Procedures :
In a small pot, put 4 cups water with mung bean and cook till bean tender (do not over cook). Pour cooked bean in a colander, drained and set a side.
In a large non-stick pot, put water, sugar, salt and tapioca flour together, stirs constantly while simmering till sauce thicken, add cooked mung bean, stirs well.
Serve hot or warm with prepared coconut sauce .
Copyright by Mylinh Nakry.