How to Make Thai Mung Bean Cakes ขนมถั่วกวน (泰式綠豆糕)

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while maintaining creaminess.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed.

tapioca flour

🥗Healthier: arrowroot flour

💰Cheaper: cornstarch

Cornstarch is more readily available.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is a more economical option.

Rinse mung beans under cold water until the water runs clear.

Soak mung beans in cold water for 3 to 4 hours.

Strain the water from the soaked mung beans and set aside.

Place mung beans in cheesecloth with a couple of pandan leaves (optional) and steam for 15 to 20 minutes on high heat, or boil for 10 to 12 minutes if no steamer is available.

After steaming, let the mung beans cool until warm enough to handle.

Transfer the cooled mung beans to a food processor and blend until smooth.

Add sugar and coconut milk to the blended mung beans and mix until well combined without turning on the heat yet.

Turn on the heat to medium to medium-low and stir the mixture for about 15 minutes until it thickens and no longer sticks to the pan.

Pour the mixture into a tray and let it sit for a couple of hours until completely cool, optionally covering with plastic wrap.

Once cooled, cut the mung bean cake into desired shapes using a cookie cutter or a knife.

(Optional) Place the mung bean cakes in a jar with a Thai scented candle, burn the candle for about 30 seconds, close the lid, and let it sit for 15 minutes for added aroma.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens