Name: Thai Mung Bean Starch Jelly with Palm Sugar Coconut Syrup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup (120 g) mung bean starch; 4 cups (960 ml) water, divided; 1/4 tsp salt; 2 pandan leaves, knotted (optional); 2 drops pink food coloring (optional); 2 drops green food coloring (optional); 1 cup (200 g) chopped palm sugar; 1/2 cup (120 ml) thick coconut milk; 1/2 cup (120 ml) water; 1/4 tsp salt; 1 pandan leaf, knotted (optional); 2 Tbsp toasted sesame seeds; Crushed ice, optional

This delicate traditional Thai dessert features translucent, springy jelly cubes made from mung bean starch, served chilled in a sweet-scented syrup of palm sugar and coconut milk. The wobbly texture and gentle sweetness make it a beloved afternoon treat across Thailand, especially in the central plains.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

290 kcalCalories
8 gFat
6 gSaturated Fat
52 gCarbs
1 gFiber
32 gSugar
1 gProtein
180 mgSodium
160 mgPotassium
20 mgCalcium
1 mgIron
0 mgVitamin C
0 mcgVitamin A

Ingredients

For the jelly

1 cup (120 g) mung bean starch
4 cups (960 ml) water, divided
1/4 tsp salt
2 pandan leaves, knotted (optional)
2 drops pink food coloring (optional)
2 drops green food coloring (optional)

For the palm sugar coconut syrup

1 cup (200 g) chopped palm sugar
1/2 cup (120 ml) thick coconut milk
1/2 cup (120 ml) water
1/4 tsp salt
1 pandan leaf, knotted (optional)

For serving

2 Tbsp toasted sesame seeds
Crushed ice, optional

Directions

In a medium saucepan, whisk the mung bean starch with 1 cup of cold water until completely smooth to form a slurry.
Add the remaining 3 cups of water, salt, and pandan leaves if using, whisking to combine; this prevents lumps from forming during cooking.
Place the pan over medium heat and stir constantly with a wooden spoon or whisk for 8 to 12 minutes, until the mixture turns glossy, thick, and translucent and pulls away from the sides of the pan.
Divide the hot jelly among three small bowls; tint one pink, one green, and leave the third plain if you like a tri-colored effect, stirring gently to combine.
Pour each color into a lightly oiled shallow pan or individual molds about 1/2 inch (1.25 cm) deep, then let cool to room temperature before chilling in the refrigerator for at least 2 hours until firm.
While the jelly sets, prepare the syrup: combine palm sugar, coconut milk, water, salt, and pandan leaf in a small saucepan over medium-low heat, stirring until the palm sugar fully dissolves, about 5 minutes; do not boil. Strain and let cool.
To serve, unmold the chilled jelly and cut into bite-sized 1/2-inch cubes using a lightly oiled knife.
Pile the jelly cubes into small bowls or stemmed glasses, spoon the cooled palm sugar coconut syrup generously over the top, and sprinkle with toasted sesame seeds.
Serve immediately over crushed ice if desired, as the jelly is most refreshing served very cold.

Cook’s Notes

Mung bean starch gives the most authentic bouncy texture; tapioca starch yields a chewier result, and rice flour will produce a softer, less translucent jelly.
Lightly oiling the pan, knife, and your hands prevents the sticky jelly from clinging to surfaces during unmolding and cutting.
Do not let the syrup reach a rolling boil; over-reduced coconut milk can split and turn oily, ruining the silky finish.
For a more aromatic syrup, steep a thin strip of tangerine peel alongside the pandan leaf while warming.
The jelly holds its shape at room temperature for a few hours, but the springy, cool texture is best enjoyed straight from the fridge.