Today, I have another Thai dessert to recommend to you all. It's called "Tao Suan'" (Mung Bean Dessert in Sweet Coconut Milk). It's a dessert I've eaten since I was a child. Because it's easy to make and the ingredients are simple to find, my mother made it often. It's also a dessert commonly found in Thai dessert shops for customers to choose.
Tao Suan A simple but delicious Thai dessert made from split mung beans that are cooked with a translucent,starchy syrup and then topped with coconut milk. It has a slightly sweet taste, with soft beans and rich, creamy, slightly salty coconut milk. They are a perfect match! It's a popular dessert in Thailand and is a sweet treat suitable for any occasion.
Ingredients
For the Mung Bean Mixture
120g Split Mung Beans (skinned)
150g Granulated Sugar
400ml Water (Part 1)
2-3 Pandan Leaves (optional, for fragrance)
For the Starch Slurry
100ml Water (Part 2)
20g Arrowroot Flour (or Tapioca Flour as substitute)
15g Tapioca Starch
For the Coconut Sauce
250ml Coconut Milk
1 tbsp Rice Flour
1/2 tsp Salt
Instructions
Prepare the Mung Beans
Wash the split mung beans thoroughly. I wash them many times until the water runs clear. Soak them in water for about 4-6 hours or overnight.
After soaking, rinse the beans 2-3 more times and drain well.
Steam the beans over boiling water for 25-30 minutes. Once cooked, remove from the steamer and set aside.
Make the Sweet Syrup
Pour the 400ml of water (Part 1) into a pot. Add the pandan leaves if using (this adds a wonderful fragrance).
Place the pot on the stove and bring to a boil. You will smell the lovely aroma of the pandan. Remove the pandan leaves.
Add the granulated sugar to the boiling water. Stir until the sugar is completely dissolved.
In a separate bowl, combine the 100ml of water (Part 2), arrowroot flour, and tapioca starch. Mix well until the flours are completely dissolved and no lumps remain.
Slowly pour this starch mixture into the pot of boiling sugar water, stirring constantly.
Keep stirring until the mixture becomes thick and translucent.
Add the steamed mung beans into the thickened syrup. Stir gently to combine everything evenly.
Turn off the heat and set the mixture aside.
Make the Coconut Sauce
In another pot, combine the coconut milk, rice flour, and salt. Whisk well until the rice flour is fully dissolved.
Place the pot on the stove over low heat. Stir continuously to prevent the flour from clumping.
Cook until the coconut sauce thickens slightly and comes to a gentle boil. Turn off the heat and set aside to cool.
That's it! It's now ready to serve.
Serving
Scoop the sweet mung bean mixture into a bowl. Pour the coconut sauce over the top, as much as you like. Give it a gentle stir before eating to combine the sweet beans and creamy coconut sauce.
This recipe results in beans that are soft but not mushy. The syrup will remain thick and translucent even after it cools down. The coconut sauce is rich and perfectly slightly salty. It's an easy-to-eat dessert enjoyed by people of all ages.
So, what do you think of the Thai dessert called Tao Suan? If you have these mung beans in your kitchen, you should try making it! Or if you ever visit here, you can easily find it to try.
🙏 Thank you to everyone who stopped by to read this. Thank you for all your comments and support. See you next time!...Bye~😀
