ขนมเขียว

ขนมเขียว: Easy Thai Pandan Dumplings for Beginners

Introduction

ขนมเขียว is a classic Thai dessert of pandan-flavored dumplings filled with sweet mung bean paste, rolled in shredded coconut. This beginner-friendly recipe teaches you how to make chewy, fragrant ขนมเขียว at home with simple ingredients and clear steps. Perfect for home cooks who want to explore Thai sweets—no special equipment required. Yield: about 12–16 pieces. Time: 20–30 minutes prep, 10–15 minutes cooking.

Ingredients for ขนมเขียว

• For the filling (mung bean paste):
  • 200 g split yellow mung beans (peeled) or 1 cup, rinsed and drained
  • 80–100 g palm sugar or granulated sugar (about 1/3–1/2 cup), adjust to taste
  • 2 tbsp coconut milk
  • 1 tbsp vegetable oil or coconut oil
  • Pinch of salt
• For the pandan dough:
  • 200 g glutinous rice flour (about 1 1/2 cups)
  • 50 g tapioca starch (about 1/3 cup) for chewiness
  • 200 ml coconut milk (about 3/4 cup)
  • 100 ml pandan juice (blend pandan leaves with water and strain) or 1–2 tsp pandan extract mixed into 100 ml water
  • 2 tbsp sugar
  • Pinch of salt
• To finish:
  • 100 g freshly grated coconut or desiccated coconut (to coat)
  • Pinch of salt and 1 tsp sugar (for seasoning the coconut, optional)
  • Water for boiling

Instructions to make ขนมเขียว

1. Prepare the mung bean paste: Soak the split mung beans for 30 minutes (optional) then steam or simmer until very soft (about 15–20 minutes). Drain excess water.
2. Cook the paste: In a nonstick pan, combine the cooked mung beans, sugar, coconut milk, and a pinch of salt. Cook over low-medium heat, stirring constantly until the mixture thickens and forms a moldable paste (5–8 minutes). Stir in 1 tbsp oil for shine. Let cool, then divide into 12–16 small balls (about 10–15 g each).
3. Make pandan juice (if using fresh leaves): Blend a handful of pandan leaves with 100 ml water, then strain through a fine sieve or cheesecloth to extract the green juice. You can substitute with pandan extract diluted in water.
4. Mix the dough: In a bowl, combine glutinous rice flour, tapioca starch, sugar, and a pinch of salt. Gradually add coconut milk and pandan juice while stirring until a soft, pliable dough forms. If too sticky, add a little more glutinous rice flour; if too dry, add a tablespoon of coconut milk.
5. Shape the dumplings: Divide the dough into 12–16 equal pieces. Flatten each piece into a small disc, place a mung bean ball in the center, then gently wrap and roll into a smooth ball, sealing the filling inside.
6. Cook the ขนมเขียว: Bring a large pot of water to a gentle boil. Drop the filled dumplings in batches. Cook until they float and become slightly translucent, about 3–4 minutes. Remove with a slotted spoon and drain briefly.
7. Coat with coconut: Toss the cooked dumplings in grated coconut (seasoned with a pinch of salt and 1 tsp sugar if desired) so each piece is lightly coated. Serve warm or at room temperature.

Cooking Tips for perfect ขนมเขียว

– Pandan flavor: Fresh pandan juice gives the best aroma. If using extract, start with 1 tsp and adjust to avoid overpowering the dough.
– Dough texture: A balance of glutinous rice flour and tapioca starch gives chewiness and a slight translucence after cooking. Adjust slightly by feel—dough should be soft but not sticky.
– Filling consistency: The mung bean paste should be thick and firm enough to form balls. If too loose, cook a little longer to evaporate moisture.
– Boiling technique: Keep water at a gentle boil to avoid bursting the dumplings. Work in batches so dumplings have space to move.
– Coconut coating: Use fresh grated coconut for the best texture and flavor. Toast lightly for a nuttier note if you prefer.
– Make-ahead: You can prepare mung bean paste ahead and refrigerate for up to 3 days. Form and cook dumplings just before serving for ideal texture.

Nutritional Information (approximate per piece)

The following are rough estimates per ขนมเขียว (based on 12 pieces):

• Calories: 90–120 kcal
• Carbohydrates: 15–20 g
• Fat: 3–6 g (from coconut milk and oil)
• Protein: 2–3 g
• Fiber: 0.5–1 g

Note: Nutrition varies with portion size, sugar amount, and coconut used. These values are estimates for home-cooked ขนมเขียว and intended as a general guide.

Conclusion

ขนมเขียว is a delightful, aromatic Thai sweet that’s approachable for beginners. With a pandan-scented dough, sweet mung bean filling, and a coating of grated coconut, this dessert showcases classic Thai flavors and textures. Follow the simple steps above and you’ll have beautiful ขนมเขียว to share with family and friends—adjust sweetness and pandan strength to your taste, and enjoy exploring Thai home baking!