Best Mung Bean

Onde Onde is a Southeast Asian glutinous rice ball confection, primarily Indonesian and Malaysian, filled with palm sugar and rolled in grated coconut, not typically a bean dish though some variants use mung bean paste.

Ginisang Munggo is a Filipino savory soup of sauteed mung beans, shrimp, and leafy greens, distinctly serving as a primary protein source during meatless Lenten Fridays.

Bubur Kacang Hijau is an Indonesian sweet porridge made of boiled mung beans, coconut milk, and palm sugar, widely served as a comforting traditional dessert across the archipelago.

A Kenyan and East African staple of green grams (mung beans) stewed with tomatoes and onions, serving as a primary daily protein source across the region.

Tau Suan is a traditional Singaporean and Malaysian dessert soup of split mung beans boiled in sweetened water, notably thickened with potato starch and served with crispy crullers.

Che Dau Xanh is a popular Vietnamese dessert made from skinless split mung beans, distinctly formed into gelatinous cubes and typically served with ice, tapioca, or pandan jelly.

Khanom mo kaeng is a traditional Thai baked dessert consisting of coconut milk, eggs, palm sugar, and toasted sesame, similar to custard.