Mung Bean-Based Desserts: Halwa, Bubur Kacang Hijau, Che Kho, and Penang Tau Sar Piah

There are 3 types of mung dal: yellow, split mung dal, and whole green mung dal. While you may recognize it as a savory ingredient to have with rice and chapati, mung is also often used in desserts. Here are some mung-based recipes to recreate in your kitchen to find a completely new way to eat this lentil.

Mung Dal Halwa

Enjoy the simplicity of this winter special halwa predominantly eaten in North India.

Ingredients:

• 200 g split mung dal (soaked overnight)
• 9 tbsp ghee
• 10 to 12 blanched and sliced almonds
• 1 tbsp raisins
• 240 ml milk
• 480 ml water
• 200 g sugar
• ¼ tsp cardamom powder

Instructions:

• Drain the soaked mung dal and then grind it into a smooth paste.
• Melt ghee in a pan and add the dal paste to it. Cook and keep stirring until you geet golden, grainy texture.
• Ultimately, you should notice ghee releasing from the mung dal.
• In another pan, add milk, water, and sugar. Cook until the sugar completely dissolves.
• Bring this to a boil and add it to the cooked mung dal, stirring until everything is combined.
• Continue stirring until the fat releases from the mung dal and it soaks all of the milk.
• Once your mixture resembles halwa, add cardamom powder, nuts, and raisins.

Bubur Kacang Hijau

This dish is enjoyed throughout Southeast Asia, with so many variations found across the region.

Ingredients:

• 200 g green mung beans
• 100 g tapioca pearls
• 3 pandan leaves (if you can find) or use 1 tsp of vanilla extract
• 120 ml coconut milk
• A pinch of salt
• 50 g sugar (adjust according to your preference)
• Water

Instructions:

• Rinse and soak the mung dal overnight. Pressure cook the next day with a few cups of water and pandan leaves. This will take at least 3 to 5 whistles.
• Transfer the cooked mung beans with the water into a saucepan, and add tapioca pearls. Cook until the pearls turn translucent.
• Turn off the heat and add coconut milk, salt, and sugar. If you're not using pandan, then you can add the vanilla extract.
• If the soup is too thick, adjust the quantity of the liquid. Serve warm or cold.

Che Kho

This Vietnamese yellow mung bean pudding is tasty but also nutritious.

Ingredients:

• 300 g split mung dal
• 1.3 ltr water
• ½ tsp vanilla extract
• 2 tbsp toasted white sesame seeds
• A pinch of salt

Instructions:

• Rinse and soak the mung dal for at least 2 hours.
• Before cooking, rinse again and cook for 20-25 minutes on low flame until the dal becomes mushy. Take the pan off the flame and let it cool.
• Once the dal is cool enough, blend into a smooth paste along with sugar and vanilla.
• Cook this mixture in a pan until you achieve a custard-like consistency.
• Transfer into ramekins or individual serving bowls, and refrigerate for about 2 hours.
• Cut them into any shape you desire, garnish with sesame seeds, and serve.

Penang Tau Sar Piah

Penang Tau Sar Piah is a Malaysian pastry that originated in Penang. It has a flaky and crispy outer crust and a soft, aromatic mung bean paste filling.

Ingredients:

Mung bean paste filling:

• 100 g split mung bean
• 100 g sugar
• 5 tbsp oil
• 5-6 tbsp flour

Water Pastry:

• 60 g flour
• 2 tbsp cold butter
• 3 tbsp water
• 2 tbsp icing sugar

Oil Pastry:

• 90 g flour
• 2 tbsp cornstarch
• 2 ½ tbsp butter

Egg wash:

• 1 egg yolk
• 1 tsp milk

Instructions:

• Rinse and soak the mung beans for at least two hours, then pressure cook for about 3-4 whistles.
• Drain the water, mash the lentils, and add them to a pan along with sugar, oil, and flour.
• Stir until the water evaporates, and the mixture resembles a dough. Set aside.
• For the oil pastry, rub butter into the flour and cornstarch mixture until a dough forms.
• Create the water pastry by mixing flour, butter, water, and icing sugar. Knead until you get a smooth dough.
• Roll out both types of dough and divide them into 12 equal pieces. Also, create 12 mung bean filling balls.
• Roll out the water dough to about 4 inches in diameter, place the oil dough inside, and wrap the water dough. Repeat with all pieces to make 12 in total.
• Roll each dough into an oblong shape, then roll it into a log. Flatten it into a 4-inch diameter disc and wrap the mung bean filling ball inside.
• Preheat your oven to 180 C.
• Once you’ve created 12 mung bean-stuffed pastries, place them on a parchment-lined baking sheet.
• Brush each pastry with egg wash for a nice golden crust. Bake for 20 minutes and enjoy after letting them cool for a minute or so.