Thai Mung Bean Porridge with Coconut Cream

The main ingredient of this Thai Mung Bean Porridge? Well, mung beans. Loads! Making for a protein packed vegan dessert or breakfast.

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Thai Mung Bean Porridge is a sweet dish that in terms of texture hangs somewhere in between thick soup and pudding. The mung beans are steamed or cooked until very soft and then – of course – sweetened up with sugar.

The Thai eat their Mung Bean Porridge for dessert, but we think it makes for a great protein packed plant-based breakfast as well. You could leave out the sugar for a healthy start of your day.

Eat fresh and hot and top with coconut cream. Yum!


For 2 servings

  • 60 grams (2 oz) of mung beans
  • 1 tablespoon of brown sugar
  • 8 tablespoons (½ cup) of coconut cream (the creamy part that is on top of each can)
  • 1 teaspoon of (rice) flour
  • ¼ teaspoon of salt

Kitchen utensils

  • Cooking pan
  • Saucepan

How to make Thai Mung Bean Porridge

Prep: 0 min. | Cook: 25 min. | Total: 25 min.

  1. Boil the mung beans for about 20 minutes until they are tender.

  2. Add 1 tablespoon of sugar to the mung beans. Stir well until the sugar is dissolved.

  3. In a separate saucepan, heat 8 tablespoons (½ cup) of coconut cream on low heat with ¼ teaspoon of salt and 1 teaspoon of (rice) flour. Stir for a minute or two until the coconut cream is hot for serving and the salt and the flour are dissolved.

More traditional vegan Thai recipes? Take a look the ones we’ve collected so far.


Recipe: Thai Mung Bean Porridge
Country: Thailand
Prep: 0 min.
Cook: 25 min.
Total: 25 min.
Ingredients: mung bean, brown sugar, rice flour, salt, coconut cream
Type of meal: dessert, breakfast

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