Crispy Fried Mung Beans
Crispy, crunchy and incredibly creamy, these Fried Mung Beans (Tua Thong) are the perfect topping for sweet desserts. A signature aspect of Thai Mango Sticky Rice, these hulled mung beans make a delicious snack as-is too!
Equipment
- Stainless basin
- Steamer
- Wok
- Large strainer
- Tray
- Oil Absorbent Paper
Ingredients
- 200 g hulled mung beans
- cooking oil, for deep frying
- 2 pinch salt, optional, to taste
Instructions
- Wash the mung beans 8 to 10 times, or until the water is clear. Soak for a minimum of 4 hours to overnight, with a ratio of 3:1 of water and mung beans.
- Wash the mung beans another 4-5 times. Drain all the water and leave it in a strainer.
- Prepare a steamer of boiling water.
- When the water is boiling, layer the steamer with muslin cloth before adding all the mung beans. Spread them out evenly, with a hole in the centre. Steam for 20 minutes.
- Switch off the heat. Remove the steamer. Spread the mung beans to air for 3 to 5 minutes.
- Prepare a large frying pan with cooking oil. Switch on the heat to medium. Let the oil heat up for 10 minutes, or until air bubbles form at the tip of dipped wooden cooking chopsticks.
- Add 1/4 of the mung beans to the oil batch by batch with a spatula. Fry for 2 minutes, stirring often.
- Remove from the pan and place on a strainer with a tray at the bottom. Fry the remaining mung beans.
- Give the strainer a little shake to remove excess oil. Optionally, sprinkle salt over the mung beans. With a spatula, stir the mung beans until the salt is evenly distributed.
- Layer a tray with oil-absorbent paper. Spread the mung beans on the tray evenly to cool.
- Once cooled, it can be enjoyed with Mango Sticky Rice or ice-cream.
- Store the extra in an air-tight container at room temperature.
Notes
Tips
- Washing the mung beans for the first few times can turn the water yellow. This is normal as it is the dust from the dehulling process.
- While washing, a lot of foam may appear as well. This is normal.
- Soaking the beans for 4 hours to overnight increases their size as water is absorbed to make up the extra volume.
- Making a hole in the mung beans before steaming ensures even heat distribution and cooking.
- Airing the mung beans for 3 to 5 minutes allows additional steam and moisture to escape, reducing the likelihood of oil splashes when frying.
- Using a spatula to scoop and add the mung beans into the oil reduces the likelihood of oil splashes.
- Cooking 1/4 of the mung beans in each batch makes it crispier than frying it all in one go.
- Straining and placing the fried mung beans on the oil-absorbent paper removes excess oil, retaining the crispiness of the mung beans.
- Watch the video to see how I made it exactly!
- Once cooled, store in an air-tight container at room temperature.
- It can last for about 2-3 weeks.
Nutrition
Calories: 47kcalCarbohydrates: 3gProtein: 1gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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