Indulge in the delightful crunch and subtle sweetness of authentic Thai mung bean cookies, a beloved treat cherished for generations. These crispy cookies, known for their delicate texture and irresistible flavour, are surprisingly simple to make at home. Forget complicated baking techniques; this recipe uses readily available ingredients and a straightforward method, perfect for both novice and experienced bakers. The unique flavour profile, a perfect balance of sweet and subtly earthy, makes these cookies a delightful snack or an elegant addition to any tea party.
This recipe unlocks the secrets to creating these perfect little bites, guiding you through each step with clear instructions and helpful tips. Ready to embark on a culinary journey to Thailand? Let's dive into the step-by-step process and create these irresistible Thai mung bean cookies together!
Tools Needed
- Cheesecloth
- Steamer or pot
- Food processor
- Tray
- Cookie cutter (optional)
- Jar or Thai container (optional)
- Thai scented candle (optional)
Ingredients
- Mung beans: Sufficient for desired quantity
- Coconut milk: Sufficient for desired quantity
- Sugar: Sufficient for desired quantity
- Pandanus leaves (optional): A couple
Step-by-Step Instructions
Step 1. Prepare the Mung Beans
- Rinse mung beans under cold water until the water runs clear.
- Soak mung beans in cold water for 3-4 hours.
- Strain the water and set aside.
- Steam mung beans (with optional pandanus leaves in cheesecloth) for 15-20 minutes on high heat, or boil for 10-12 minutes.
- Let the steamed mung beans cool completely.
Step 2. Make the Mung Bean Paste
- Blend the cooled mung beans in a food processor until smooth.
- Add sugar and coconut milk to the blended mung beans. Stir well.
- Cook the mixture over medium-low heat, stirring constantly, until it thickens and doesn't stick to the pan (about 15 minutes).
Step 3. Shape and Cool the Cookies
- Transfer the mixture to a tray, cover with plastic wrap, and let it cool completely for a couple of hours.
- Cut the cooled mixture into desired shapes using a cookie cutter or knife.
Step 4. Optional: Infuse with Aroma
- For enhanced aroma, place cookies in a jar with a Thai scented candle. Light the candle for 30 seconds, place it in the jar with the cookies, close the lid, and let it sit for 15 minutes.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Use pandanus leaves for extra aroma.
- If you don't have a steamer, you can boil the mung beans instead.
Nutrition
- N/A
FAQs
1. Can I substitute the mung beans with another type of bean?
While other beans might work, mung beans offer the best texture and flavor for these cookies. It's best to stick to the recipe for optimal results.
2. How do I store the cookies once they're made?
Store the cooled cookies in an airtight container at room temperature for up to a week. They'll stay crispy!
3. What if my dough is too sticky?
Add a tablespoon or two of additional rice flour, one at a time, until the dough reaches a workable consistency.
There you have it – perfectly crispy and delicious Thai mung bean cookies, made easily in your own kitchen! Enjoy these delightful treats with a cup of tea, or share them with friends and family. Happy baking!