Hello, everyone! 🤗
- Today, I have a Thai dessert to recommend to you all. It’s called Khanom Thua Paep which is made primarily from split mung beans without the skin. For those of you who love eating beans, you’re sure to enjoy this! The dessert has a soft, chewy texture and is fragrant, sweet, and rich. It’s both satisfying and delicious to eat. 😊
Hulled-Split Mung Bean
- This is the bean I used to make desserts today. It’s mung beans that have been hulled and split in half. It’s a very common ingredient in many Thai dishes and desserts.
Thai Dessert : Sweet mung bean dumplings (Thai called "Khanom Thua Paep")
- This dessert has an oblate, flat bean-pod-like shape. The outer layer is a soft, chewy, and opaque white dough. It encases a filling made from steamed, skinned mung beans that have been mixed with grated coconut. The dessert is topped with a sprinkle of granulated sugar mixed with roasted sesame seeds. When eaten, it delivers a sweet, salty, and rich flavor that is well-rounded and harmonious, with a fragrant aroma of sesame and coconut.
RECIPE : Khanom Thua Paep.
INGREDIENTS
· 100 grams hulled-Split Mung Bean · 200 grams glutinous rice flour · 200 grams water · 100 grams white sugar · 20 grams white sesame seeds · 20 grams black sesame seeds · 100 grams grated coconut · A pinch of salt
Here are the steps! 😊👇
STEP 1
Preparing hulled-Split Mung Bean
- Take the hulled split mung beans and wash them thoroughly with water, several times, until the water runs clear. Then, soak them in clean water for 4 – 5 hours, or until the beans soften. You can also soak them overnight .
- Once soaked, wash the beans again thoroughly for 3 – 4 more times. Drain them well. Steam the beans over high heat for 25 – 30 minutes, until they are cooked and soft. Once done, remove them from the steamer and let them rest.
- Divide the steamed beans into two parts: one part for mixing with grated coconut, and the other half for using as a filling in desserts
STEP 2
Preparing Grated Coconut and Mixing Ingredients for the Dessert
- Steam the grated coconut for 5 minutes until it is thoroughly cooked.
- Take the steamed grated coconut and mix it with the first portion of bean. Add a small amount of salt. Mix thoroughly until everything is well combined.
STEP 3
Prepare the ingredients for the topping of the dessert.
- Make the sprinkling sugar by heating a pan. Add white sesame seeds and black sesame seeds, then roast over low heat until fragrant.
- Pour the roasted sesame seeds into a bowl, add granulated sugar, and mix well. Set aside for use as a dessert topping.
STEP 4
Preparing Sticky Rice Dough Sheets
- Making the Dough: Prepare a mixing bowl and add the glutinous rice flour.Gradually. Pour in the water. Use your hands to knead the mixture until it forms a smooth, soft, cohesive dough ball. (If making a large quantity, you can use a stand mixer with a dough hook for speed and convenience). Then, cover the bowl with a Cheesecloth and let the dough rest for at least 15 minutes.
- Cooking the Dough Sheets: Place a pot on the stove.Add plain water followed by 2-3 pandan leaves. Turn the heat to medium and bring the water to a boil. Once it is boiling vigorously, remove the pandan leaves.
- Take a small piece of the dough and roll it into a round ball. Then, flatten it into a thin, round sheet.
- Gently drop the sheet into the pot of boiling water. Cook the dough sheet until it floats to the surface. Continue cooking for another 2 minutes once it floats.
STEP 5
Wrapping the Dessert
- Take a cooked sheet of dough and place it in the bowl with the prepared mixture of grated coconut and bean.
- Then, spoon the reserved bean filling onto the center of the dough sheet. Fold the dough over to enclose the filling. After it's wrapped, roll it in the coconut and bean mixture in the bowl until it's fully coated. Repeat this same process with the remaining sheets of dough.
STEP 6
Serving
- Place the dessert on a plate, sprinkle with the prepared sugar and roasted sesame seeds. It is now ready to serve.
TIPS😀
- Coconut must be freshly grated to be fragrant and rich. After cooking the dough sheets, immediately coat them with coconut to prevent sticking. It is best consumed on the same day for the optimal texture—chewy, fragrant, sweet, and rich.
- So,what do you think of the Thai desserts I made today? I really hope you all like them! Thanks so much for coming. Have a great day, and see you next time! ❤️🤗