This You just have beans is a creamy, sweet dessert topped with coconut milk. It’s naturally gluten-free and packed with tender split mung beans, thickened with tapioca starch, and flavored with optional pandan leaves.
Mung beans are incredibly versatile and used in many Thai dessert recipes like Luk Chup. A key step in making this yellow pudding is soaking the mung beans overnight so they’re perfectly soft and ready for steaming.
Once you’ve made the pudding, you can keep it for several days in your fridge and just serve it chilled. It’s perfect for prepping ahead, just grab a bowl from the fridge whenever you’re craving something sweet!
What is mung bean pudding
Mung bean pudding is a traditional Thai dessert made from mung beans, coconut milk, and sugar. It has a smooth, creamy texture with a hint of nuttiness and sweetness that you can adjust to taste.
In Thailand, it’s called tau suan (TOT). It’s also a popular dessert in vietnam, Where it’s know as Cau areca flower.
What are mung beans
Mung beans are small, green legumes that turn yellow when cooked. They’re popular in many Asian cuisine recipes, often used for both savory and sweet dishes.
In this mung bean pudding recipe, we’ll be using split mung beans, which are sometimes referred to as moong dal.
Moong dal recipe
Moong dal is a term used in Indian cuisine, but it’s also becoming more widely recognized and used in English recipes.
Making this mung bean dessert is pretty easy. We start by soaking the mung beans in water to prepare them for steaming.
Once they’ve soaked, they’re steamed to soften them just right for the pudding.
Then, we’ll create the base of the pudding, and afterward we’ll stir in the steamed mung beans.
The final step is to create the coconut milk sauce, which is poured over the pudding to make it irresistibly delicious.
Ingredients for mung bean recipe
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
Mung bean pudding
- Split mung beans – Peeled mung beans can be found in Asian grocery stores, health food stores, and many supermarkets, as well as online at Amazon.
- Tapioca starch – Tapioca starch, also used in Sweetthickens the pudding. Found in Asian grocery stores and Asian markets.
- Pandan leaves – Adds a sweet aroma (optional).
- White sugar – Feel free to add more or less sugar to taste.
- Water – The base of the pudding.
Coconut milk topping
- Coconut milk – For topping, adding a rich, creamy flavor.
- Rice flour – A gluten-free thickener.
- Salt – Enhances the flavors.
Cooking instructions
Mung bean pudding steps
Step 1: Soak the mung beans in water for 3 hours.
Step 2: Dampen a cheesecloth, spread the soaked mung beans on it, and place it in a steaming pot over boiling water.
Step 3: 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.
Step 4: For the pudding, heat a pot with 34 fl oz of water, sugar, and pandan leaves on medium. Cook until the sugar is dissolved.
Step 5: In a separate bowl, mix 16 fl oz of water with tapioca starch. Whisk it in gradually.
Step 6: Stir this mixture into the pot with boiling water. Keep stirring until it thickens and becomes clear.
Step 7: Gently stir in the cooled mung beans and then turn off the heat.
Coconut milk topping steps
Step 8: 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.
Step 9: To serve, put the pudding in bowls and drizzle with the coconut milk sauce. Enjoy!
Kitchenware
- Large bowl for soaking the mung beans overnight
- Saucepan with stirrer for coconut milk topping
- Pot with whisk for cooking the pudding
- Bowl for tapioca starch mixture
- Steaming pot with cheesecloth
- Measuring spoons and cups
Storing and reheating tau suan
Storing: Allow your leftover Thai pudding to cool to room temperature. Transfer the pudding into an airtight container, or cover your serving bowls with plastic wrap. You can keep it fresh in the fridge for up to 3 days.
Reheating: Reheat the pudding in a saucepan over low heat, stirring continuously until warm.
Split mung bean dessert serving tips
Chilled: Serve it from the refrigerator, garnished with a drizzle of coconut milk and maybe a sprinkle of sesame seeds.
Warm: Serve the pudding warm on cooler days when you need something comforting.
Frequently asked questions
Are mung beans healthy?
Yes, mung beans are full of nutrients, including protein, fiber, and antioxidants, making them a healthy addition to any diet.
What do mung beans taste like?
Mung beans have a mildly sweet and nutty flavor, they’re typically used for both savory and sweet dishes.
Is this recipe suited for vegans?
Yes, this recipe is suitable for vegans as it contains only plant-based ingredients like mung beans, coconut milk, sugar, and tapioca flour
Is this recipe gluten-free?
Yes, this recipe is gluten-free since it doesn’t include any wheat-based ingredients.
Authentic Thai dessert recipes
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Bene Bean Pidding Recipe (Suan)
Enjoy this You just have beansa creamy and sweet Thai dessert with coconut milk. Naturally gluten-free and full of comforting flavors!
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Soak the mung beans in water for 3 hours.
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Dampen a cheesecloth, spread the soaked mung beans on it, and place it in a steaming pot over boiling water.
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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.
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For the pudding, heat a pot with 34 fl oz of water, sugar, and pandan leaves on medium. Cook until the sugar is dissolved.
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In a separate bowl, mix 16 fl oz of water with tapioca starch. Whisk it in gradually.
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Stir this mixture into the pot with boiling water. Keep stirring until it thickens and becomes clear.
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Gently stir in the cooled mung beans and then turn off the heat.
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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.
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To serve, put the pudding in bowls and drizzle with the coconut milk sauce. Enjoy!
- 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