ขนมไข่หงส์ไส้ถั่ว

ขนมไข่หงส์ไส้ถั่ว — Thai Swan Egg Cakes with Mung Bean Filling

Introduction to ขนมไข่หงส์ไส้ถั่ว

ขนมไข่หงส์ไส้ถั่ว is a charming Thai dessert: small, golden cakes with a soft, sweet mung bean (ถั่วเขียว) filling. This beginner-friendly recipe shows you how to make the coconut-scented batter and a smooth mung bean paste, then bake everything in a mini muffin tin or special cake mold. Perfect for afternoon tea, parties, or as a homemade treat, ขนมไข่หงส์ไส้ถั่ว is easy to learn and rewarding to serve.

Ingredients for ขนมไข่หงส์ไส้ถั่ว

• For the mung bean filling (ไส้ถั่ว):
  • 200 g split mung beans (ถั่วเขียว) or 1 cup, soaked 2–3 hours
  • 80 g palm sugar or brown sugar (about 1/3 cup), adjust to taste
  • 1 tablespoon coconut milk
  • 1 tablespoon vegetable oil (or melted coconut oil)
  • Pinch of salt
• For the batter:
  • 2 large eggs
  • 100 g granulated sugar (1/2 cup)
  • 200 ml coconut milk (about 3/4 cup + 1 tbsp)
  • 120 g all-purpose flour (about 1 cup)
  • 40 g rice flour or tapioca flour (about 1/3 cup) — optional for lighter texture
  • 1 teaspoon baking powder
  • 2 tablespoons vegetable oil (or melted coconut oil)
  • 1/4 teaspoon salt
  • Optional: 1/2 teaspoon vanilla or a drop of pandan extract for aroma
• Equipment: mini muffin tin or small round molds (yields about 18–24 pieces)

Instructions to Make ขนมไข่หงส์ไส้ถั่ว

1. Prepare the mung beans: Drain soaked mung beans and steam or simmer them in water until very soft (about 20–30 minutes). Drain any excess water.
2. Make the mung bean paste (ไส้ถั่ว): In a nonstick pan, heat 1 tablespoon oil over low heat. Add the cooked mung beans and mash them lightly with a spatula or spoon. Add the sugar and a pinch of salt. Stir constantly until the mixture becomes drier and starts to form a paste (about 8–12 minutes). Add 1 tablespoon coconut milk near the end to make the paste smooth and glossy. Remove from heat and cool. Once cool, roll into small balls (about 1 teaspoon each).
3. Preheat the oven and prepare the pan: Preheat your oven to 180°C (350°F). Lightly grease a mini muffin tin or line with small paper liners. If using a stovetop mold, preheat it over medium-low heat and grease well.
4. Make the batter: In a mixing bowl, whisk the eggs and sugar until the sugar is mostly dissolved and the mixture is slightly frothy (about 2–3 minutes). Stir in coconut milk, oil, and vanilla/pandan if using. In another bowl, sift together the all-purpose flour, rice/tapioca flour (if using), baking powder, and salt. Gradually fold the dry ingredients into the wet until smooth. Let the batter rest 10–15 minutes for better texture.
5. Assemble the cakes: Spoon about 1 teaspoon of batter into each mini cup (just enough to make a base). Place a small ball of the mung bean filling in the center, then cover with another teaspoon of batter so the filling is enclosed but not overflowing.
6. Bake: Bake in the preheated oven at 180°C (350°F) for 12–15 minutes, or until the tops are lightly golden and spring back when touched. If using a stovetop mold, cover the pan and cook over low heat for 6–8 minutes until golden.
7. Cool and serve: Let the ขนมไข่หงส์ไส้ถั่ว cool in the pan for a few minutes, then transfer to a wire rack. Serve warm or at room temperature.

Cooking Tips for ขนมไข่หงส์ไส้ถั่ว

Practical tips to get the best results when making ขนมไข่หงส์ไส้ถั่ว:

• Soak mung beans: Soaking shortens cooking time and helps create a smooth filling.
• Control sweetness: Adjust the sugar in the mung bean paste to your taste. Palm sugar gives a traditional, caramel-like flavor.
• Don’t overfill the molds: Leave a small gap at the top so the cakes can expand without spilling the filling.
• Use coconut milk for richness: Full-fat coconut milk gives the batter a creamy texture and authentic Thai flavor.
• Make ahead: Mung bean paste keeps well in the fridge for up to 5 days and freezes nicely. Bring to room temperature before assembling.
• Alternate fillings: If you prefer, use sweetened peanut paste, red bean paste, or custard as a filling.

Nutritional Information for ขนมไข่หงส์ไส้ถั่ว

Approximate nutritional values per piece (assuming recipe makes 24 pieces):

• Calories: ~100–130 kcal
• Carbohydrates: ~14–18 g
• Fat: ~5–7 g (mainly from coconut milk and oil)
• Protein: ~2–3 g
• Fiber: ~1 g (mung beans add a little fiber)

Note: These values are estimates and will vary depending on exact ingredient brands, portion sizes, and whether you use palm sugar, white sugar, or alternate fillings. For a lighter version, reduce oil and use low-fat coconut milk or smaller portions.

Conclusion — ขนมไข่หงส์ไส้ถั่ว

ขนมไข่หงส์ไส้ถั่ว is a delightful, approachable Thai dessert that balances a tender coconut-scented cake with a sweet, earthy mung bean filling. With simple ingredients and straightforward steps, home cooks and beginners can recreate this traditional treat easily. Try this recipe to bring a taste of Thailand to your kitchen — and feel free to experiment with fillings and flavors to make ขนมไข่หงส์ไส้ถั่ว your own.