ถั่วกวน

ถั่วกวน (Thai Sweet Mung Bean Paste) — Simple Recipe for Home Cooks

Introduction to ถั่วกวน

ถั่วกวน is a classic Thai sweet paste made from yellow split mung beans. It’s silky, slightly sweet, and used as a filling for many Thai desserts or enjoyed on its own as a snack. This beginner-friendly recipe walks you through each step with tips anyone can follow at home. Expect a soft, spreadable paste that firms slightly as it cools.

Ingredients for ถั่วกวน

• 1 cup (about 200 g) split yellow mung beans (ถั่วเขียวแผลง/ถั่วเหลืองเลาะเปลือก)
• 3/4 cup (150 g) granulated sugar or palm sugar (adjust to taste)
• 1/2 cup (120 ml) full-fat coconut milk
• 2 tablespoons vegetable oil or coconut oil
• 1/4 teaspoon fine salt
• 1 pandan leaf, knotted (optional, for aroma)
• 1/2 teaspoon vanilla extract (optional)

How to Make ถั่วกวน

1. Rinse and soak: Rinse the split mung beans under cold water. Soak them in clean water for 2–4 hours (or overnight) to reduce cooking time and improve texture.
2. Cook the beans: Drain the soaked beans and place them in a pot with enough water to cover by about 1 inch. Add the pandan leaf if using. Bring to a boil, then reduce heat and simmer for 20–30 minutes until the beans are very soft and beginning to break apart. Drain any excess water.
3. Mash or blend: Remove the pandan leaf. For a smooth paste, transfer the cooked beans to a blender or food processor and pulse until smooth, adding a tablespoon or two of coconut milk if needed. For a rustic texture, mash by hand with a potato masher.
4. Fry and combine: Heat the oil in a non-stick skillet over medium-low heat. Add the mashed bean paste and stir for a minute. Gradually add the sugar, coconut milk, and salt. Cook, stirring constantly, so the mixture does not stick or burn.
5. Reduce to a paste: Continue to stir and cook for 10–15 minutes. The paste will thicken and change to a glossy, slightly pulling texture. If it becomes too dry, add a splash of coconut milk. If it’s too wet, cook a bit longer until it holds together.
6. Finish and cool: Remove from heat and stir in vanilla if using. Let the ถั่วกวน cool slightly; it will firm up further as it cools. Transfer to a container for serving or storage.
7. Serve or store: Use as a filling for steamed cakes, as a spread, or enjoy a small spoonful as a sweet treat. Store in an airtight container in the refrigerator for up to 5–7 days.

ถั่วกวน Cooking Tips

These tips help ensure smooth, successful results even for beginners:

• Use a non-stick pan or a well-seasoned skillet and stir constantly during the final frying stage to prevent burning.
• Adjust sweetness to taste—palm sugar gives a richer, more caramel-like flavor that pairs beautifully with coconut.
• If you prefer a very smooth paste, blend the beans while still warm and push the mixture through a fine sieve for an ultra-fine texture.
• Add coconut milk gradually. It helps control the final texture; you can always add more if it gets too dry.
• For a vegan/vegetarian option, use vegetable or coconut oil; for a richer flavor, replace a tablespoon of oil with unsalted butter.
• Prevent lumps by ensuring beans are fully cooked and softened before mashing or blending.

Nutritional Information for ถั่วกวน

The following are approximate values per serving (recipe yields about 8 servings; 2 tablespoons per serving). Values are estimates and will vary with ingredient brands and exact portion sizes.

• Calories: ~175 kcal per serving
• Carbohydrates: ~32 g (includes sugars from added sugar)
• Protein: ~4 g
• Fat: ~6 g (from coconut milk and oil)
• Fiber: ~2–3 g
• Sugar: ~15 g (adjustable by reducing added sugar)

Tip: To reduce calories and sugar, decrease the added sugar and increase the natural bean flavor with a pinch of salt and aromatic pandan or vanilla.

Conclusion: Enjoy Your ถั่วกวน

ถั่วกวน is a versatile, comforting Thai sweet that’s perfect for home cooks exploring traditional flavors. With simple ingredients and a bit of stirring, you’ll have a creamy mung bean paste ready to fill cakes, top desserts, or enjoy by the spoonful. Try the variations and follow the tips above to make your ideal ถั่วกวน—sweet, aromatic, and made to suit your taste.