Thai Mung Bean Sweet Dessert Recipe (Tau Suan)

• 50g peeled mung beans
  
• 10g potato flour
  
• 1 tbsp sugar
• 180ml water
• 40g coconut cream (take from coconut milk)
• dash of salt (about 1/4 teaspoon)
• 1/4 teaspoon rice flour
  

Special Cooking Equipment Used

• steamer
  

Cooking instructions

Step 1: Start by washing 50g of mung beans in cold water, and then leave them to soak in hot water for about 3 hours.

Step 2: After 3 hours, use a strainer to drain the water from the mung beans, then place them in a container suitable for steaming, and steam for about 15 minutes until they are cooked. You may need to adjust the cooking time depending on how much you are making.

Step 3: After 15 minutes, remove the mung beans from the steamer and set them aside. Now add 10g of potato flour and 1 tbsp of sugar to a saucepan, and slowly pour in 180ml of cold water whilst stirring. Once everything is mixed together, heat on a low heat and continue to stir.

Step 4: After a few minutes the sauce will begin to get thick and turn clear – once this happens pour in the mung beans and stir together. Turn off the heat, and pour the mung bean dessert into a serving bowl.

Step 5: The last thing we need to do is make the coconut topping. Add 40g of coconut cream, which you get from the top of a can of coconut milk, to a saucepan along with 1/4 teaspoon of rice flour and a dash of salt. Stir together and then heat on a low heat for about 2 minutes until the topping begins to simmer and everything is thoroughly mixed together. Pour the coconut topping over the mung bean dessert, then serve and enjoy! This dish is best eaten hot and fresh!