I was happy to have this as it is not mushy like those sold outside.
What you need:
1 litre water (you can add another 500ml but since I like mine with more bean I reduced water)
6 pandan leaves
250g mung bean, soak overnight
3 tbsp sugar
40g sweet potato starch
you tiao (crullers), cut into bite size
Bring a pot of water and pandan leave to boil for about 10 mins.
In a wok, add mung bean and 3 tbsp sugar. Stir fry until the bean are golden and caramelised. (it gets darker)
Remove pandan leaves from the flavoured water and pour in the fried mung bean.
Let it boil for 7 mins.
Prepare thickener mixture by combining sweet potato starch with 1/4 water.
Add in sugar to your mung bean mixture. Tune acoording to your taste.
Lower heat and gently pour in the starch solution. Stirring constantly as you pour in.
Once thickened, remove from heat and serve with you tiao.