4 teaspoons water chestnut (ma tai) powder, mixed with some water into a solution Chinese cruisers, sliced thinly
Soak the beans in water for 30 minutes. Drain and steam on high heat for 20 minutes.
Peel the orange and reserve flesh for some other use. Slice the orange peel.
Bring the rock sugar, castor sugar, water and pandan leaves to a boil. Add the beans, orange peel and water chestnut solution.
Cook until the soup thickens slightly and has a translucent look.
Serve with the thinly sliced Chinese crullers.
Note: LEE WENG ENG is a Teochew and owner-chef of the New Formosa Restaurant. Trained in Taiwan and Hong Kong, he specialises in Teochew, Sichuan and Taiwanese cuisine.
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