Thai cuisine · Desserts & Sweets

Khanom Tien

Pyramids of glutinous rice flour dough with a savory mung bean filling, folded in banana leaf and steamed.

Ingredients · for 6 servings

• 200 g glutinous rice flour
• 200 ml coconut milk
• 60 g palm sugar
• 150 g split mung beans (peeled, yellow)
• 3 shallots
• 2 tbsp oil
• 1 tsp salt
• 1/2 tsp pepper
• 2 banana leaves (or substitute parchment paper)

Instructions

1. Wash the mung beans, soak for at least 3 hrs, drain and steam soft for 20 min, then coarsely mash while still hot.
2. Finely chop the shallots, fry in the oil for 4 min until golden brown, add the mung beans with salt and pepper and dry-fry, stirring, for 5 min until the mixture can be shaped into a ball; roll into 18 balls of 15 g each.
3. Mix the glutinous rice flour with the coconut milk and chopped palm sugar and cook in a pan over low heat, stirring constantly, for 8-10 min into a glossy, stretchy dough.
4. Soften the banana leaves briefly over a flame or in hot water, cut into 15 cm squares and brush thinly with oil.
5. Flatten 20 g of lukewarm dough, enclose a filling ball, seal and place in the center of a leaf; fold the leaf into a pyramid and secure with a toothpick.
6. Steam the pyramids for 25-30 min until the dough turns translucent, let cool briefly and serve lukewarm in the leaf.