Thai Snack: Fried Mung Beans (Tua Thong)

Today, we are making a nice and easy Thai snack and appetizer: fried mung beans which are called ‘Tua Thong’ (ถั่วทอง) in Thai. Fried mung beans are also a common topping on popular Thai desserts like sweet sticky rice with mango (khao niew ma muang).

Fried Mung Beans

Fried mung beans (photo credit:

Fried mung beans (photo credit:

Here is what you need to prepare 3-4 portions:

  • 200g mung beans
  • 1 litre water
  • 500ml palm oil
  • 1 TSP salt


Take a large pot and bring the water to a boil. Put the mung beans in a large bowl and pour hot water on the beans. Let them soak for about 3-4 hours. Then drain the mung beans and let them dry on a plate or tray. Then take a pan or wok and heat the palm oil on a medium heat. Now fry the mung beans for around 5-6 minutes and then remove them from the hot oil. Finally put the fried beans in a container, add salt and mix everything together well. You’re ready to serve!

The following video shows you how to prepare fried mung beans. You can easily learn how to prepare this appetizer 🙂

Hope you’ll give this Thai snack a try!

Yours, Sirinya

(P.S. Please check out my Thai Food Dictionary for more general information)

Thai Dessert: Sticky Rice with Mango (Khao Niew Ma Muang)

Sticky rice with mango (in Thai: ข้าวเหนียวมะม่วง, Khao Niew Ma Muang) is probably the most popular and well-known traditional Thai dessert. This treat is made of sticky rice cooked in sweetened coconut cream, served with slices of ripe mango, coconut cream and a few roasted mung beans (tua luang) on top.

Sticky Rice with Mango

Homemade sweet sticky rice with mango & pineapple (photo taken by myself)

Homemade sweet sticky rice with mango & pineapple (photo: Sirinya’s Thailand Blog)

Here is what you need to prepare two portions:

  •  2 mangos (you may also serve with other exotic fruits like pineapple & papaya)
  • 250g sticky rice
  • 150 ml coconut cream
  • 200g sugar
  • 1/2 TSP salt
  • 3 pandan leaves (optional)
  • 3TSP roasted split mung beans


  • 80 ml coconut cream
  • 1/2 TSP salt


First prepare the sticky rice: put the rice into a bowl and cover it with water to let it soak for at least six hours or overnight. Then drain the soaked rice and put it into a steamer basket. Steam the rice for about 20 minutes. Then set it aside in a bowl. Take a pot and boil the coconut cream adding sugar and salt. Stir until the sugar and salt are dissolved. Put the pandan leaves in (optional). Now pour the coconut mixture on the sticky rice. Then cover the rice and let it rest for about 30 minutes.

In the meantime you may prepare the coconut topping and mango: take the coconut cream and put the salt in. Stir until the salt is completely dissolved. Then cut the ripe mango into slices. Arrange the sticky rice with the mango slices on a plate and put the coconut topping and roasted mung beans on top (you may also serve without topping as you prefer). You’re ready to serve! 🙂

This recipe for sticky rice with mango comes from the amazing cooking channel In the following video, you can easily learn how to make this dessert.

Hope you’ll give this amazing Thai dessert a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)

Fruit Shaped Mung Beans – Khanom Look Choop ขนมลูกชุบ

Khanom Look Choop (ขนมลูกชุบ) is a very popular and amazing Thai dessert. It is fruit shaped mung beans which are painted with food colouring and then coated with jelly. This dessert may be compared to marzipan since the consistency is similar. However, I think that marzipan is generally sweeter than this Thai dessert. To make this treat, you only need few ingredients and it may seem easy to prepare. Nevertheless, the molding and painting will require some skill but if you’re patient you will certainly end up with nice results 🙂

Fruit Shaped Mung Beans

Fruit shaped mung beans (photo credit:

Look Choop (photo credit:

Here is what you need for 3-4 portions:

For the mung bean paste:

  • 500g mung beans
  • 500g coconut milk
  • 500g sugar (or less, as to taste)
  • 5g salt
  • 1 TSP jasmine flavour
  • food colouring (the colours you prefer) + paint brushes

For the jelly dip:

  • 3 TSP agar-agar powder
  • 3 TSP sugar
  • 4 cups of water

You will also need a blender and steamer to prepare the dessert. Further you will need some toothpicks.


First, soak the mung means in water for at least four hours or overnight. Then drain the mung beans and in a next step put them in a cloth and then in a steamer until they cook. After this is done, put the steamed beans on a plate and let them cool down. In the second step, put the mung beans in a blender adding the coconut milk and sugar. Then blend everything together until you have a smooth paste. In the third step, pour the mixture into a wok or pan on a low to medium heat. Add salt and some drops of jasmine flavour. Now keep on stirring until the mixture thickens. Then spread the thickened paste on a plate and let it cool down.

Finally, its time to shape the paste into various fruits of your choice 🙂 Set the fruit shaped mung beans aside and put them on toothpicks. Then paint the fruits with the appropriate colours and let them dry. While they are drying, prepare the jelly dip: heat the agar powder in water until it is completely dissolved. Cool slightly and then dip the fruits into the jelly. Let the agar dry and set and you’re ready to serve!

Look Choop (photo credit:

Fruit shaped mung beans (photo credit:

This recipe for fruit shaped mung beans comes from the marvellous cooking channel In the following video, you can easily learn how to make this dessert.

Hope you’ll give this beautiful Thai dessert a try!

Yours, Sirinya

(P.S. for more information, check out my Thai Food Dictionary)