Thai desserts are one of the simplest, yet tastiest desserts. If you are looking for a dessert that is healthy but not too sweet, these Steamed Mung Bean Crepes are a great choice. It’s gluten free, vegan, very tasty, and most of all, you can control the sweetness in each bite!.

I’m not a big dessert fan, and I can live happily without them.Once in a while on a special occasion, I enjoy making them to surprise my family. However, I don’t make western desserts often. In my opinion, most of them are full of dairy, eggs and a lot of other things that I’m not as familiar with cooking. To be honest, they are too complicated for me to make.

To fulfill a sweet craving, we only want something quick & easy, and Steamed Mung Bean Crepes are just perfect. It’s so simple with a few basic ingredients you might already have in your pantry, and before we know it–voila there is a dessert!

Despite its being so easy, it requires a few hours to soak the beans. I usually soak them overnight, but you can soak them before you go to work if you want to make it for dinner.

If you are ready to try eating this healthy dessert, I can show you how.

Here are things you need to make Steamed Mung Bean Crepes:

Note: Make about 4-5 generous servings.

To make it easier to understand, I separate the ingredients into 3 sections here:

For the crepes:

This makes about 16-18 pieces

1. 1 cup (340 g) glutinous rice flour (plus a little bit more for dusting)
2. ½ cup (170 ml) filtered water.
3. ½ TSP (2.5 g) salt.

For the filling:

1. 1 cup (340 g) of Mung Dahl (mung bean without the skin). I get it from a local health food store in my area.
2. 1 cup (340 g) or more of fresh shredded- mature coconut. I shred my own, and it’s not too hard.

For the sweet mixture:

1. 2 TBSP (28 g) or more of sesame seeds.
2. About 3-4 TBSP (42-56 g) of sugar. You can use any kind of sugar, but I use unrefined.
3. ¼ TSP (1.3 g) salt.

Note: Adjust the amount you want to you own taste.

How:

1. Wash the mung beans really well a few times until the water runs clear, and cover it with filtered water. Soak it for at least 3-4 hours, but preferably longer. Overnight or before going to work are the most convenient times.
2. After the mung beans are soaked, prepare water to boil, then rinse and drain the mung beans.
3. Put a cheesecloth or napkin on a steamer, and pour the mung beans in. Steam it in boiled water until it’s soft and cooked. It usually takes about 25 minutes.
4. In the meantime, shred the coconut with a coconut shredder.
5. When the mung beans are done, cool them on a cookie sheet.
6. Steam the shredded coconut until soft (about 5 minutes). When it’s done, mix it into the mung beans, and set aside.
7. In a mixing bowl, mix the glutinous rice flour with water and salt. Knead to incorporate everything into a dough.
8. Shape and make the dough into small crepe pieces, and dust each piece with flour to prevent them from sticking. Set them aside when you finish, and boil some water.
9. When the water reaches a full boil, cook a few pieces of the crepes at a time. They will float when they are cooked. Spoon out one piece at a time, and try to get rid as much water as you can. Lay them flat on the mung bean mixture, and make sure they don’t overlap each other.
10. Repeat the process until done, and let them cool.
11. In the meantime, toast the sesame seeds on low heat. When it’s done, mix with the sugar & salt, and set it aside.
12. Now, let’s make the crepes. Put the mung bean mixture on the crepe pieces, fold them in half like tacos, and arrange them on a serving dish.
13. Serve with the sesame and sugar mixture. You can control how sweet you want it with each bite. Enjoy.

Have you made Steamed Mung Bean Crepes before? Please share it with me–I’d like to hear about it!