Khanom Bua Loy Thua Khiao (Mung Bean Balls in Coconut Cream)

Mung Bean Balls in Coconut Cream or “Khanom Bua Loy Thua Khiao” Thais called. Some time we mix with Taro. And most of the time we add one egg in a bowl before serve. Some people don't like no need to add egg. This dessert very famous for winter season in Thailand.

  • 1/3 cup hulled mung beans
  • 2 cups coconut milk
  • 1/2 cup palm sugar
  • 1/2 cup glutinous rice flour
  • 1/4 cup water
  • 1/4 tsp salt

  • Soak the mung beans in water for 1 1/2 hours;
  • Remove them from the water. Steam them until tender; then, mash them to a fine paste.
  • Set aside 1 cup of the coconut milk.
  • Mix the remainder with the palm sugar and salt in a pot. bring to a boil, stirring regularly to prevent lumps from forming, and then remove from the heat.
  • Mix the mashed mung beans with the glutinous rice flour Adding a little water (no more than 1/4 cup) a little at a time and kneading to obtain a soft dough.
  • Roll the dough into balls about 1/4 inch in diameter cook the balls by placing in boiling water; when the balls float to surface, remove them from the water and put them into the pot of boiled coconut milk.
  • Place the pot on the heat once again, add the cup of coconut milk set aside earlier, and remove from the heat, and dip into small bowls to serve.