ขนมถั่วกวน

ขนมถั่วกวน (Thai Mung Bean Sweet) — Easy Homemade Recipe for Beginners

Introduction to ขนมถั่วกวน

ขนมถั่วกวน is a classic Thai dessert made from sweetened mung bean paste—rich, slightly creamy, and pleasantly fragrant with coconut and pandan. It’s a popular snack for festivals and afternoon tea. This beginner-friendly recipe breaks the process into simple steps so home cooks can make authentic ขนมถั่วกวน with minimal equipment.

Prep time: 20 minutes (plus soaking) • Cook time: 30–40 minutes • Yield: about 12 pieces

Ingredients for ขนมถั่วกวน

• 250 g split mung beans (hulled), rinsed and drained
• 150–200 g granulated sugar (adjust to taste)
• 120–150 ml canned coconut milk
• 2 tbsp vegetable oil or melted coconut oil
• 1/4 tsp fine salt
• 1–2 pandan leaves (optional), tied into a knot
• Water for soaking and cooking

Instructions to Make ขนมถั่วกวน

1. Soak the mung beans in cold water for at least 2 hours or overnight to soften. Drain well.
2. Steam or boil the soaked mung beans until completely soft (20–30 minutes). If boiling, use enough water to cover and simmer until beans break apart; drain any excess liquid.
3. While still warm, mash the cooked beans into a smooth paste using a potato masher, fork, or food processor. For an extra-smooth texture, press the cooked beans through a fine sieve.
4. In a non-stick pan or wok, heat the oil over low heat. Add the mashed mung bean paste and stir-fry gently for 2–3 minutes to remove excess moisture.
5. Add the coconut milk, sugar, salt, and pandan leaves. Stir constantly over low-medium heat to combine. The mixture will first loosen and then thicken as moisture evaporates.
6. Continue stirring and cooking for 10–15 minutes, scraping the bottom frequently to prevent sticking. The paste is ready when it forms a soft, cohesive dough that pulls away from the pan and holds shape.
7. Transfer the hot paste to a lightly oiled tray or a bowl. Allow it to cool until comfortable to handle (about 10 minutes).
8. Shape the ขนมถั่วกวน: press into small molds, form into a log and slice, or roll into small balls and flatten slightly. For neat slices, press the dough into a lined loaf pan, chill briefly, then slice.
9. Let shaped pieces cool completely. Serve at room temperature.

Cooking Tips for ขนมถั่วกวน

– Use low to medium heat and stir constantly to avoid burning; a non-stick pan helps. Pandan leaves add aroma—remove them before shaping.

– Adjust sweetness gradually: taste as the sugar dissolves and reduce if you prefer less sweet ขนมถั่วกวน.

– For a smoother texture, process the cooked beans in a food processor or pass them through a sieve before stir-frying.

– If the paste becomes too dry while cooking, add a tablespoon of warm coconut milk or water and continue stirring.

– To shape neatly, lightly oil your hands or molds. Cooling the paste briefly makes it easier to cut cleanly.

– Make-ahead and storage: store in an airtight container in the refrigerator for up to 5–7 days. Rewarm gently in a pan over low heat before serving. Freeze portions for up to 1 month and thaw in the fridge overnight.

Nutritional Information for ขนมถั่วกวน (Approximate)

Values are estimates and will vary with exact ingredients and portion sizes. Recipe yields about 12 pieces.

• Serving size: 1 piece (about 40 g)
• Calories: ~150–200 kcal per piece
• Carbohydrates: ~20–30 g
• Protein: ~4–6 g
• Fat: ~6–10 g (from coconut milk and oil)
• Fiber: ~2–3 g

If you need precise nutrition facts for dietary reasons, weigh your portions and use a nutrition calculator with your exact ingredient brands and quantities.

Conclusion — Enjoy Making ขนมถั่วกวน at Home

ขนมถั่วกวน is a comforting, traditional Thai sweet that’s surprisingly easy for home cooks. With basic pantry ingredients and a little patience while stirring, you can make a smooth, fragrant mung bean paste snack to share with family and friends. Try shaping with molds, adding pandan for fragrance, or adjusting sweetness to your taste—enjoy your homemade ขนมถั่วกวน!