Mung Bean Pudding Recipe (Tau Suan)
Enjoy this Thai mung bean pudding recipe (tau suan), a creamy and sweet Thai dessert with coconut milk. Naturally gluten-free and full of comforting flavors!
Ingredients
MUNG BEAN PUDDING
- 1 1/2 cups split mung beans
- 6 1/4 cups water, divided into 4 ¼ cups (1l) + 2 cups (500ml)
- 1 cup white sugar
- 3 1/2 tablespoons tapioca starch
- 3 pandan leaves
COCONUT MILK TOPPING
- 1 1/2 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.
Calories: 438kcal | Carbohydrates: 70g | Protein: 14g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 229mg | Potassium: 126mg | Fiber: 5g | Sugar: 34g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 4mg
