| | |

Mung Bean Pudding Recipe (Tau Suan)

This post may contain links to affiliate websites, such as Amazon, and I receive an affiliate commission for any purchases made by you using these links. I appreciate your support!

This mung bean pudding recipe is made with sugar and coconut milk, it’s irresistibly sweet and deliciously creamy. Even though tau suan is a dessert, for me, it’s the ideal warm me up and cozy moment on a colder morning.

Mung bean pudding dessert, or tau suan, served in a coconut shell.

Mung beans are incredibly versatile and used in many Thai dessert recipes like luk chup. A key step in making this yellow pudding is soaking the mung beans overnight so they’re perfectly soft and ready for steaming.

Once you’ve made the pudding, you can keep it for several days in your fridge and just serve it chilled. It’s perfect for prepping ahead, just grab a bowl from the fridge whenever you’re craving something sweet!

What is mung bean pudding

Mung bean pudding is a traditional Thai dessert made from mung beans, coconut milk, and sugar. It has a smooth, creamy texture with a hint of nuttiness and sweetness that you can adjust to taste.


In Thailand, it’s called tau suan (เต้าส่วน). It’s also a popular dessert in Vietnam, where it’s known as che hoa cau.

What are mung beans

Mung beans are small, green legumes that turn yellow when cooked. They’re popular in many Asian cuisine recipes, often used for both savory and sweet dishes.

Close-up of split mung beans.
Yellow mung beans are the split and hulled version of mung beans.

In this mung bean pudding recipe, we’ll be using split mung beans, which are sometimes referred to as moong dal.

Moong dal recipe

Moong dal is a term used in Indian cuisine, but it’s also becoming more widely recognized and used in English recipes.

Tau suan, a mung bean pudding, with a drizzle of coconut milk.

Making this mung bean dessert is pretty easy. We start by soaking the mung beans in water to prepare them for steaming.

Once they’ve soaked, they’re steamed to soften them just right for the pudding.

Then, we’ll create the base of the pudding, and afterward we’ll stir in the steamed mung beans.

The final step is to create the coconut milk sauce, which is poured over the pudding to make it irresistibly delicious.

Ingredients for mung bean recipe

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Ingredients for mung bean pudding labeled: water, split mung beans, white sugar, pandan leaves, tapioca starch, rice flour, salt, and coconut milk.

Mung bean pudding

  • Split mung beans – Peeled mung beans can be found in Asian grocery stores, health food stores, and many supermarkets, as well as online at Amazon.
  • Tapioca starch – Tapioca starch, also used in tub tim krob, thickens the pudding. Found in Asian grocery stores and Asian markets.
  • Pandan leaves – Adds a sweet aroma (optional).
  • White sugar – Feel free to add more or less sugar to taste.
  • Water – The base of the pudding.

Coconut milk topping

  • Coconut milk – For topping, adding a rich, creamy flavor.
  • Rice flour – A gluten-free thickener.
  • Salt – Enhances the flavors.

Cooking instructions

Mung bean pudding steps

Soaked mung beans in a clear bowl.

Step 1: Soak the mung beans in water for 3 hours.

Mung beans on a cheesecloth.

Step 2: Dampen a cheesecloth, spread the soaked mung beans on it, and place it in a steaming pot over boiling water.

Mung beans wrapped in a cheesecloth, ready for steaming.

Step 3: Wrap the cheesecloth up and steam on medium heat for 20–30 minutes, until the beans are soft. Let them cool afterward. Continue with the next step while it’s steaming.

Pandan leaves in water.

Step 4: For the pudding, heat a pot with 34 fl oz of water, sugar, and pandan leaves on medium. Cook until the sugar is dissolved.

Tapioca flour mixture in a bowl.

Step 5: In a separate bowl, mix 16 fl oz of water with tapioca starch. Whisk it in gradually.

Mung bean pudding prepared in a pot.

Step 6: Stir this mixture into the pot with boiling water. Keep stirring until it thickens and becomes clear.

Mung bean dessert cooking in a pan.

Step 7: Gently stir in the cooled mung beans and then turn off the heat.

Coconut milk topping steps

Coconut milk cooking in a saucepan.

Step 8: In a saucepan, combine coconut milk, rice flour, and salt. Heat it up on low-medium, stirring until it slightly thickens, then take it off the heat.

Step 9: To serve, put the pudding in bowls and drizzle with the coconut milk sauce. Enjoy!

Kitchenware

  • Large bowl for soaking the mung beans overnight
  • Saucepan with stirrer for coconut milk topping
  • Pot with whisk for cooking the pudding
  • Bowl for tapioca starch mixture
  • Steaming pot with cheesecloth
  • Measuring spoons and cups

Storing and reheating tau suan

Storing: Allow your leftover Thai pudding to cool to room temperature. Transfer the pudding into an airtight container, or cover your serving bowls with plastic wrap. You can keep it fresh in the fridge for up to 3 days.

Reheating: Reheat the pudding in a saucepan over low heat, stirring continuously until warm.

Split mung bean dessert serving tips

Chilled: Serve it from the refrigerator, garnished with a drizzle of coconut milk and maybe a sprinkle of sesame seeds.

Warm: Serve the pudding warm on cooler days when you need something comforting.

Frequently asked questions

Are mung beans healthy?

Yes, mung beans are full of nutrients, including protein, fiber, and antioxidants, making them a healthy addition to any diet.

What do mung beans taste like?

Mung beans have a mildly sweet and nutty flavor, they’re typically used for both savory and sweet dishes.

Is this recipe suited for vegans?

Yes, this recipe is suitable for vegans as it contains only plant-based ingredients like mung beans, coconut milk, sugar, and tapioca flour

Is this recipe gluten-free?

Yes, this recipe is gluten-free since it doesn’t include any wheat-based ingredients.

Authentic Thai dessert recipes

Loved reading this mung bean pudding recipe? Please make my day by dropping a star rating and/or a comment below! Follow me on FacebookInstagram, and Pinterest.

Mung Bean Pudding Recipe (Tau Suan)

Mung bean pudding dessert, or tau suan, served in a coconut shell.
This mung bean pudding recipe is made with sugar and coconut milk. It's perfect for meal prep and delicious any time of the day.
Praew
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Cuisine Thai
Course Dessert
Serving Size 6 people

Ingredients

MUNG BEAN PUDDING

  • 1.5 cup split mung beans
  • 50 fluid ounces water divided into 34 floz and 16 floz
  • 1 cup white sugar
  • 3.5 tablespoons tapioca starch
  • 3 pandan leaves

COCONUT MILK TOPPING

  • 1.5 cup coconut milk
  • 1/2 teaspoon salt
  • 2 teaspoons rice flour

Instructions

  • Soak the mung beans in water for 3 hours.
  • Dampen a cheesecloth, spread the soaked mung beans on it, and place it in a steaming pot over boiling water.
  • Wrap the cheesecloth up and steam on medium heat for 20–30 minutes, until the beans are soft. Let them cool afterward. Continue with the next step while it’s steaming.
  • For the pudding, heat a pot with 34 fl oz of water, sugar, and pandan leaves on medium. Cook until the sugar is dissolved.
  • In a separate bowl, mix 16 fl oz of water with tapioca starch. Whisk it in gradually.
  • Stir this mixture into the pot with boiling water. Keep stirring until it thickens and becomes clear.
  • Gently stir in the cooled mung beans and then turn off the heat.
  • In a saucepan, combine coconut milk, rice flour, and salt. Heat it up on low-medium, stirring until it slightly thickens, then take it off the heat.
  • To serve, put the pudding in bowls and drizzle with the coconut milk sauce. Enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.

Similar Posts

5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating