Soft Mung-Bean Crepe
Preparation time
30
Minute
Cooking time
30
Minute
For
3-4
Serve
“Who loves soft mung bean crepes? Tua Paeb is a chewy Thai dessert coated in yellow mung beans and shredded coconut, topped with a sprinkle of sugar mixed with toasted sesame seeds. The blend of textures and the sweet-salty flavor makes Tua Paeb a favorite treat for many. Best of all? It’s easy to make! Let’s go through the recipe together.
The main ingredients are glutinous rice flour and split mung beans. For a soft, chewy dough, use Fancy Carp’s Glutinous Rice Flour – it’s smooth, easy to knead, non-sticky, and simple to shape. Plus, it’s gluten-free, so those with wheat allergies can enjoy it too. Let’s get started!”
Raw material
How to cook
1
Place the peeled split mung beans in a large bowl and wash them thoroughly (about 2-3 times). Then, soak them in water for about 6 hours or overnight.
2
After soaking, drain the mung beans, then steam them on high heat for 20 minutes. Meanwhile, shred the semi-mature coconut and mix it with a pinch of salt. Steam the coconut for 10 minutes. Once both the mung beans and coconut are steamed, mix them together in a tray and set aside.
3
Next, let’s move on to making the dough. The key ingredients here are Fancy Carp water-milled glutinous rice flour and concentrated pandan juice.
4
Start by mixing the Fancy Carp Glutinous Rice Flour with the pandan juice. Knead until the dough is smooth and non-sticky.
5
Bring a pot of water to a boil. Shape the dough into oval pieces, about 3 inches in length, and place them in the boiling water. Once they float to the surface, transfer them to cold water to prevent sticking.
6
Coat each dough piece in the tray with the mung bean and coconut mixture. Fold each piece of dough in half to wrap the beans. Repeat until all the dough is used.
7
Mix the granulated sugar, toasted white sesame seeds, and toasted black sesame seeds. Serve the prepared dessert with the sugar mixture sprinkled on top just before eating.
Products used in the formula
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