Mung Bean Flour (starch, gram flour, or paeng tua keow in Thai) is milled from hulled mung beans. It is a gluten-free flour and when cooked in water, it turns transparent.  Of the bean flours, mung bean is the most bland, followed by chickpea (besan flour) and soy flour. One of the most well-known uses in Thai cooking for mung bean flour is glass noodles, which are very fine noodles made with a highly refined form of mung bean flour.

Khanom Salim is a Thai dessert which requires mung bean flour.

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