🇹🇭 Thailand · Dessert
Tao Suan (Mung Bean Pudding)
By eatmundo · July 12, 2026
🇹🇭 THA delightful and humble Thai dessert consisting of steamed mung beans coated in a glossy, sweet, and fragrant tapioca starch syrup, typically served with a drizzle of salty-sweet coconut cream.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 200g of split mung beans in water for 2 hours, then steam them for 15 minutes until tender but firm.
- 2
In a small saucepan, bring 400ml of coconut milk and a pinch of salt to a gentle simmer with a knotted pandan leaf.
- 3
Mix 3 tablespoons of tapioca starch with 5 tablespoons of water to create a slurry.
- 4
In a separate pot, boil 300ml of water with 100g of sugar and another pandan leaf until the sugar dissolves.
- 5
Stir the starch slurry into the boiling sugar syrup while constantly stirring until the liquid turns translucent and thickens.
- 6
Gently fold the steamed mung beans into the thickened syrup, being careful not to mash them.
- 7
Remove from heat and spoon the mixture into serving bowls.
- 8
Top each bowl with a generous ladle of the prepared coconut cream and serve warm.
Frequently Asked Questions
Which type of mung bean should I buy for Tao Suan?+
You must use split yellow mung beans, which have had the green skins removed, to ensure they soften correctly without becoming mushy.
How do I prevent the mung beans from turning into a paste?+
Steam the beans for about 15 to 20 minutes until tender but still holding their shape before adding them to the thickened starch syrup.
Can I substitute fresh pandan leaves?+
If fresh pandan is unavailable, you can use a few drops of pandan extract, though fresh leaves provide a superior, authentic aroma.
What is the best way to thicken the pudding?+
Use sweet potato flour or tapioca starch mixed with water and stir it in slowly while the syrup is boiling to achieve the signature glossy, translucent consistency.
