Khmer Glutinous Rice Mung Bean Dessert

Glutinous Rice or mung beans is used in many Asian recipes, and is a very popular dessert. This is a simple recipe for a dessert that you can make at home. The mixture of glutinous rice and mung beans has a delicious taste that comes from the ingredients. You can also add different vegetables, such as carrots, mushrooms, shrimps, etc. for more health benefits.

It is a dessert that is popular in Cambodia, but it is not widely known outside of the country. Khmer Glutinous Rice Mung Bean Dessert is a dessert with a […]

Mung bean desserts are an essential part of Khmer cuisine, and they are usually served after a meal, as a sweet and nutritious dessert. You can easily make mung bean desserts at home with Khmer glutinous rice, which is the staple food of Cambodia.

Khmer Glutinous Rice Mung Bean Dessert

Glutinous rice and mung bean dish is a popular Khmer treat. It just takes a few steps to complete. I don’t have the precise measurement, but it’s near enough. If you don’t have a large number of people to serve, reduce the recipe in half.

To make the filling

  1. 1 packet of yellow Mung bean (260 g) (buy the yellow bean ready to use no skin) Soak the beans in warm water for 2 hours.
  2. After 2 hours, wash the mung bean a few times, drain, and steam until soft in a steamer.
  3. Allow it to cool before adding 12 teaspoon of salt and 1 tablespoon of sugar and mashing it into a paste.
  4. Take a spoonful of mung bean paste and mix it with a fork. Make a ball out of it and put it away. Rep with the rest of the paste.

To make the dough

  1. 2 1/2 cups water and 16 ounces (260 grams) glutinous rice powder mix If the dough is too thin, add a little water at a time. Mix the dough well, then knead it until it is smooth. Take approximately 1 T of bean paste and shape it into a ball in the palm of your hand, then take one roll of bean paste and cover it with the white.
  2. Roll out the dough into a spherical ball and put it aside. Repeat with the remaining dough and mung bean filling until all of the dough and mung bean filling is gone. You may flatten the dough a little before boiling it to make it easier to consume.
  3. To cook the dough, bring a large pot of water to a boil, then drop a few white dough balls with the filling inside. Cook until the dough floats to the top, then simmer for another 5 minutes to ensure the glutinous rice is fully cooked. Remove the dough and place it in a cold bath for a few minutes before adding it to the coconut sauce.

For the glutinous rice dough, make a coconut sauce.

1 coconut cream can    
1 liter of water    
1 cup sugar (white)    
brown sugar, 1/2 cup    
a quarter teaspoon of salt    
Serve with toasted sesame seeds as a garnish.    

The recipe for Khmer Glutinous Rice Mung Bean Dessert may be found here.

  1. On low heat, combine one can of coconut cream and one can of water (use the coconut can to measure the water), 1 cup white sugar, 12 cup brown sugar, 14 teaspoon salt, and 1 teaspoon thinly sliced fresh ginger. This is a method of gradually heating the sauce till the ginger flavor emerges. Allow the sauce to cool.
  2. When the dough has cooled, place it in the coconut sauce pan and top with sesame seeds when ready to serve. My mother usually flavors the dessert by pounding sesame seeds with a pinch of salt in a mortar pestle and drizzling 1 t spoon warm coconut cream on top.
  3. Another option for serving this dish is to take a few pieces of fried dough and pour a dollop of sauce on top of them rather than dipping them in the sauce; either method will work.
  4. To keep the coconut from tasting nasty, serve this dessert slightly warm.
  5. It’s up to you whether you want it to be more sweet or less sweet.

Thank you, and have fun with it.



Related Recipe: Rice Noodles with Rhizome Roots in Cambodia

daily value in percent

268.9g 98 percent total carbohydrate

Total Fat 28.9g (37.3%)

25.4g 127 percent Saturated Fat

105 percent Dietary Fiber 29.4g

83 percent protein, 41.3 g

15 percent sodium, 336mg

299 percent sugars 149.3g

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The origin of khoi (gluh-TOE-nee-uh) is murky, but is seems that the recipe has actually been around in Cambodia for hundreds of years. It’s a recipe that combines two of Cambodia’s favorite things: sweet sticky rice and mung beans. This simple recipe can be made in a few minutes, using ingredients that are available at any local market and will be enjoyed by anyone who tries it!. Read more about vietnamese mung bean dessert and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.