Stuffed Crescents with Mung Bean Filling ( Kha Nom Thua Paeb )

Stuffed Crescents with Mung Bean Filling or Kha Nom Thua Paeb;ขนมถั่วแปป in Thai. This is one my my favorite Thai dessert that I always get for Kha Nom Thua Paeb for 5 Baht in Thailand. Here I learn to make it. It's an interesting Thai dessert. If you are living in Thailand you will see two versions of this Thai dessert. You can see many colors of it. The yellow are steamed mung bean, the outer layer is glutinous rice flour. This is mixed with pandanus juice. This forms the dough. The juice from the pandanus leaf gives you the natural green colouring. For black you have to use black glutinous rice flour. The filling is grated coconut which has been steamed and then is mixed with the mung beans and salt. But here I add some sugar because I like it more sweet.

Ingredients:
1) 1 package of mung bean ( 2 cups )
2) 1 package of frozen grated coconut
3) 1 package of frozen pandanus leaves
4) 2 and 1/2 cups glutinous rice flour
5) 3 Tbsp roasted sesame seeds
6) 2 tsp salt
7) 4 Tbsp sugar

Preparation:
1) Discard bad beans, wash and soak in warm water for 3-4 hours or over night.
2) Drained
3) Then bring to steam for 30 minutes.
4) This is frozen grated coconut. Bring to steam with mung bean.
5) Wash pandanus leaves and cut into 1 " length, then put in the blender with 1 and 1/2 cups of water.
6) Blend well and sift pandanus leaves extract. You will get 1 and 1/2 cups of green juice.
7) In a mixing bowl, add 2 and 1/2 cups of glutinous flour.
8) Add pandanus juice into a mixing bowl. And add, a little at a time then knead until soft and uniform, set aside.
9) Bring water 6 cups to boil on medium heat.
10) After mung beans are done. Place to the big plate.
11) After coconut is ready. Place to the big plate for toss with the pods.
13) ) In a small mortar, add roasted sesame seeds to break the sesame seeds open then add 1 tsp of salt and 2 Tbsp of sugar.
14) This is the filling the pods. In a small mixing bowl, add grated coconut. Add 2 cup of steamed mung bean and 1 and 1/2 cup steamed grated coconut. 1 tsp of salt and 2 Tbsp of sugar.
15) Divide the dough and roll into small balls about 1 " length in diameter, Roll out each ball into a disc about 1/4 cm thick.
16) Then bring to cook on the pot. When you drop into the pot, you will see the pods is on the bottom. Let the pods stay in the pot until pods float to surface. Then dip up from the water
17) Immediately tossed with the remaining of steamed grated coconut , place 2 teaspoonfuls of the mung bean filling on each disc
18) Fold the disc in half over the filling, and pinch along the edge to seal. Continue until finished.


19) Serve with the roasted sesame seeds, salt and sugar mixture. I hope you like this Thai dessert very much like I do. Enjoy!

Mung Bean Thai Custard

Mung Bean Thai Custard or "Khanom Mor Kaeng" in Thai. That's sweet and creamy with mung bean custard. When we go down to the beach or somewhere that pass Cha-Um or Hua Hin, We will always stop at these food shop from roadside which selling Khanom Mor Kaeng. We never miss to stop by those food shop from roadside. Phetchaburi is very famous for this Thai dessert. To me since I have been leaving here in the State, I always buy from Thai temple at Bensalim, PA. I and my husband like to have it for dessert or with cup of coffe. So I should try to make this dessert.

Ingredients:
1) 1 1/2 cups hulled mung beans
2) 5 eggs
3) 1/2 tsp.
4) 1 can coconut milk
5) 5 pandanus leaves ( water 1 cup pandanus leaves extract)
6) 1 cup palm sugar
7) 4 shallots
8) 5 Tbsp.canola oil
9) 2 Tbsp rice flour

Preparation:
1) Solk mung beans with water for an hour


2) after that put mung beans into strainer. and bring to steam 30 minuts or untill cooked.


3) and bring to steam 30 minuts or untill cooked.


4) Peel shallots, wash dirt, pat dry, and thinly slice.


5) Place wok on medium heat, add oil, when oil is hot,


6) add sliced shallots.


7) fry untill fragrant and crisp, drain on paper tower.


8) cut the pandanus leaves into 3 " long and put to the food processor with 1 cup of water for getting pandanus leaves extract.


9) Sift pandanus leaves extract and set aside



pandanus leaves extract

10) In a mixing bowl, beat eggs, put salt, coconut milk, pandanus leave extract, rice flour and palm sugar


11) mix well until all ingredients are dissolved then set aside.


12) mashed or scratch mung beans into small pieces, here i used the blender.


13) after blending mung beans together put into the mixing bowl. and get ready to move in a pot for the mixture becomes thickened


14) In a pot, heat this mixture with low heat.


15) stir it until the mixture becomes thickened


16) Remove from the stove and pour it on a baking pan, Make sure that the pan is of the right size so that it allows the mixture to lay about 1 inch thick.




17) Bake for 45- 60 minutes


18) bake untill golden brown on the top.Remove and top it with the fried onion shreds while the custard is still hot. Some put the onion on it a few minutes before the custard pan was taken out from the oven. It should be left cold before serving. enjoy!