ขนมเทียน

ขนมเทียน: Easy Thai Sweet Dumplings for Beginners

Introduction

ขนมเทียน (Khanom Tian) is a classic Thai dessert of sweet mung-bean-filled dumplings wrapped in banana leaf. Its fragrant pandan-scented dough and creamy coconut-mung filling make ขนมเทียน a favorite street snack and festival treat. This beginner-friendly recipe walks you through every step so home cooks can make authentic ขนมเทียน at home, even without specialized tools.

Ingredients for ขนมเทียน

• For the dough:
  • Glutinous rice flour (sticky rice flour) — 300 g (about 2 1/2 cups)
  • Tapioca starch — 50 g (about 1/2 cup)
  • Coconut milk — 200 ml (about 3/4 cup + 1 tbsp)
  • Pandan juice or pandan extract — 2 tbsp pandan juice or 1/2 tsp pandan extract (for green color & aroma)
  • Granulated sugar — 30 g (2 tbsp)
  • Salt — 1/4 tsp
• For the sweet mung bean filling:
  • Split yellow mung beans (mung dal) — 200 g (1 cup), soaked 2 hours or overnight
  • Palm sugar or brown sugar — 120–150 g (1/2–3/4 cup), adjust to taste
  • Coconut milk — 80 ml (about 1/3 cup)
  • Salt — a pinch
• For wrapping:
  • Banana leaves — cut into 15 × 15 cm (6 × 6 in) squares, softened over flame or in hot water
  • Kitchen twine or toothpicks (to secure wraps)

Instructions: How to Make ขนมเทียน

1. Prepare the mung bean filling: Drain soaked mung beans. Steam or boil until very soft (about 20–30 minutes). If boiling, drain well.
2. Mash and cook the filling: In a saucepan, combine cooked mung beans, sugar, coconut milk, and a pinch of salt. Cook over medium heat, stirring constantly until the mixture thickens and becomes a soft, slightly dry paste (about 8–12 minutes). Remove from heat and let cool. Divide into 12–16 equal portions and roll into balls.
3. Make pandan-coconut liquid: If using fresh pandan, blend a few pandan leaves with 2–3 tbsp water, strain to get pandan juice. Mix pandan juice (or pandan extract) with the 200 ml coconut milk.
4. Make the dough: In a mixing bowl, whisk together glutinous rice flour, tapioca starch, sugar, and salt. Gradually add the pandan-coconut milk, stirring until a soft dough forms. Knead briefly until smooth and pliable. If dough is too sticky, add a little more tapioca starch; if too dry, add a tablespoon of coconut milk.
5. Divide the dough: Portion the dough into 12–16 pieces (about 40–50 g each). Flatten each piece into a round disc with your palm or a rolling surface.
6. Assemble: Place one mung bean ball in the center of each disc. Carefully wrap the dough around the filling, sealing seams and shaping into a smooth oval or cylinder.
7. Wrap in banana leaf: Place each filled dough onto a softened banana leaf square, fold and wrap neatly, and tie with kitchen twine or secure with a toothpick. Make sure leaves are tightly sealed to keep moisture in during steaming.
8. Steam: Arrange wrapped ขนมเทียน in a steamer with space between pieces. Steam over medium-high heat for 20–25 minutes, until the dough becomes translucent and set.
9. Cool and serve: Remove from steamer and let cool slightly before unwrapping. ขนมเทียน is best served warm or at room temperature.

Cooking Tips for ขนมเทียน

– Soften banana leaves before use: pass over an open flame briefly or dip in hot water to make them pliable and less likely to tear. Lightly oil the leaf surface to prevent sticking.

– Test the mung bean filling: The filling should be firm enough to hold its shape but not dry. If it seems too wet, cook a bit longer; if too dry, add a teaspoon of coconut milk.

– Consistent dough texture: Dough should be smooth and not crumbly. If the dough cracks when you shape it, add a small amount of coconut milk. If it’s too sticky, dust your hands and surface with a little tapioca starch.

– Alternative wrapping: If you don’t have banana leaves, use parchment paper or foil and shape similarly; the flavor will be slightly different but still delicious.

– Make ahead: Filled and wrapped ขนมเทียน can be refrigerated for up to 24 hours before steaming or frozen (uncooked) for longer storage. Steam from frozen for about 30–35 minutes.

Nutritional Information for ขนมเทียน (Approximate)

The following values are estimates per piece, assuming the recipe makes 12 pieces.

• Calories: ~180–230 kcal per piece
• Carbohydrates: ~35–45 g
• Fat: ~6–10 g (mainly from coconut milk)
• Protein: ~3–5 g
• Fiber: ~1–2 g
• Allergens: Contains coconut; uses glutinous rice (gluten-free if no cross-contamination). Check labels for any added ingredients if you have allergies.

Nutrition varies by exact ingredient brands, portion size, and amount of sugar used. For a lower-sugar version, reduce sugar in the filling and adjust to taste.

Conclusion: Enjoy Making ขนมเทียน at Home

ขนมเทียน is a fragrant, comforting Thai dessert that’s surprisingly approachable for beginners. With simple ingredients—glutinous rice flour, pandan, coconut, and mung beans—you can create authentic ขนมเทียน at home for festivals, family gatherings, or as a cozy weekend project. Follow the steps above, use the tips to troubleshoot texture, and enjoy the sweet reward of homemade ขนมเทียน.