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
- Cooking pan
How to make Thai Mung Bean Porridge
Prep: 0 min. | Cook: 25 min. | Total: 25 min.
- Boil the mung beans for about 20 minutes until they are tender.
- Add 1 tablespoon of sugar to the mung beans. Stir well until the sugar is dissolved.
- 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
Prep: 0 min.
Cook: 25 min.
Total: 25 min.
Ingredients: mung bean, brown sugar, rice flour, salt, coconut cream
Type of meal: dessert, breakfast