Introduction
Mung Bean Pudding, known as ขนมถั่วเขียว in Thai, is a beloved dessert that captures the essence of Thai culinary tradition. This delightful dish, often found in charming street stalls and vibrant markets, boasts a creamy texture and subtle sweetness that enchants both locals and tourists. Traditional versions, typically priced between 20-60 baht ($0.60-$1.80), can be found in numerous eateries, including the famous Wang Lang Market in Bangkok and the very popular Sam Yan Market. With its growing popularity, the keto version of mung bean pudding is now making its way into health-conscious diets, proving that you can enjoy this classic dessert in a low-carb fashion. Whether you’re indulging in the traditional recipe or considering the keto recipe version, mung bean pudding is a must-try treat!
Origin and Inspiration
Mung Bean Pudding has deep roots in many Asian culinary traditions, with Thailand standing out for its unique application of the ingredient. Traditionally, this dessert is made using steamed mung beans, which are soaked and then blended into a smooth mixture, creating a rich and creamy pudding enhanced by coconut milk and palm sugar. The vibrant green hue is not only visually appealing but also reflects the natural goodness of the mung beans.
Interestingly, similar versions of this pudding exist across different cultures. For instance, in China, it is known as "green bean cake" and often served during festivals, while Indian cuisine celebrates "moong dal halwa." This rich history showcases the versatility of mung beans, which serve both as a nutritious base and a canvas for creativity in desserts.
For those seeking a keto-friendly option, the adaptation of this dish incorporates alternative sweeteners and thickening agents, like coconut flour or almond flour, maintain the original texture and flavor while keeping the carbs in check. This exciting transformation promises that the gluten-free satisfaction of mung bean pudding is accessible to everyone!
Nutrition Info (Per Serving)
Traditional Version
Calories: 180 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 3 g | Saturated Fat: 2 g | Cholesterol: 0 mg | Sodium: 4 mg | Potassium: 250 mg | Fiber: 4 g | Sugar: 10 g
Keto Version
Calories: 130 kcal | Carbohydrates: 6 g | Protein: 7 g | Fat: 10 g | Saturated Fat: 5 g | Cholesterol: 0 mg | Sodium: 5 mg | Potassium: 190 mg | Fiber: 3 g | Sugar: 2 g
Ingredients (2 Servings)
Shared Ingredients:
- 1 cup mung beans (soaked for at least 4 hours)
- 1 cup coconut milk
- 1/2 cup water
- 1/2 teaspoon salt
- Sweetener to taste (sugar for traditional, erythritol for keto)
Traditional Version:
- 1/2 cup palm sugar (or brown sugar)
- 1 tablespoon tapioca starch
Keto Version:
- 1/4 cup almond flour
- 1 tablespoon coconut flour
- 1 tablespoon erythritol (or your preferred keto sweetener)
Instructions
1. Prepare the Mung Beans:
- Traditional Version: Drain the soaked mung beans and steam them for about 30 minutes until soft, then allow them to cool slightly.
- Keto Version: Follow the same process for soaking and steaming, ensuring they are tender.
2. Make the Batter:
- In a blender, combine the steamed mung beans, coconut milk, and water. Blend until smooth and creamy, reminiscent of a luscious tropical smoothie.
- For the Traditional Version: Add palm sugar and tapioca starch, blending until fully incorporated. The sweetness should dance on your palate, balanced by the creamy coconut.
- For the Keto Version: Instead, blend in the erythritol, almond flour, and coconut flour, creating a guilt-free indulgence without sacrificing flavor.
3. Cooking the Pudding:
- Pour the mixture into a greased pan or pudding molds.
- Steaming is the traditional method: place the pudding in a steamer and cook for 30-40 minutes until set. For the keto version, you can opt to bake at 350°F (175°C) for about 30 minutes.
4. Cool and Serve:
- Once cooked, let the pudding cool completely. You can refrigerate it for a couple of hours for a refreshing dessert. Cut into squares or serve in bowls, garnishing with a drizzle of coconut milk if desired.
What Does It Pair Well With?
-
Traditional Pairings: Enjoy your mung bean pudding alongside a cup of Thai iced tea and some crispy fried bananas for a delightful contrast between creamy and crunchy textures.
- Keto-Friendly Pairings: Pair your keto mung bean pudding with a side of fresh berries and a splash of unsweetened almond milk, creating a well-rounded low-carb treat that will satisfy your sweet tooth.
What is the Shelf Life?
Mung bean pudding is best enjoyed fresh, but leftovers can be stored in the refrigerator for 3-4 days in an airtight container. If you’ve prepared too much, you can freeze the pudding for up to 1 month. To thaw, simply move to the refrigerator overnight and enjoy chilled or at room temperature.
Alternative Cooking Methods
- Microwave: For a quick option, you can microwave the pudding mixture in a microwave-safe dish for about 5-7 minutes on high, checking for doneness.
- Pressure Cooker: Use a pressure cooker on high for 10 minutes to achieve a perfect consistency without stewing for long.
Conclusion: Traditional and Keto Versions
Mung Bean Pudding, or ขนมถั่วเขียว, stands tall as a comforting classic in Thai desserts. Its velvety texture and serving versatility—regardless of being traditional or keto-friendly—ensures that everyone gets a slice of this delectable pudding goodness. Both variations bring their unique flavors and textures to the table, proving that indulgence can go hand in hand with health consciousness. Treat yourself or share it with family and friends; this delightful dessert is sure to make every occasion sweeter!
