Mung Bean Flour (paeng tao khiaw)

Mung bean flour is made from mung beans. It is a gluten-free flour. Some brands offer an exceptionally fine texture of flour. If the flour isn’t finely ground, one must grind it before use to avoid lumps. Mung bean flour comes in several colors depending on how much it has been precessed. When cooking mung bean flour (with water with a stove), it turns transparent. One of the the majority of well-known uses for mung bean flour is in so-called glass/clear noodles, very fine noodles made with a highly refined kind of mung bean flour. When raw, these noodles are nearly transparent, and they turn fully transparent when cooked. Khanom Salim is a Thai dessert that needs mung bean flour and can not be substituted. Khanom Salim is nice mung bean threads throughout syrup with coconut milk number one. It is served cold with ice. The mung bean line is colored with natural colors like Flower regarding Chitoria Tematea Linn (Dok N’t Chun) yielding a blue or lac (krang) yielding a red. – Rice flour