Yellow Mung Bean Pudding with Coconut Cream recipe

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Ingredients

4 cups hulled yellow mung beans
3 ½ cups water
¾ cup white sugar
¾ cup water
⅓ cup tapioca flour
1 cup unsweetened coconut cream
½ teaspoon salt

Nutrition Info

1100.3 calories
carbohydrate: 180.7 g
cholesterol: : -
fat: 23.2 g
fiber: 35.1 g
protein: 51.6 g
saturatedFat: 19.2 g
servingSize: -
sodium: 332.1 mg
sugar: 51.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the mung beans in a large container and cover with several inches of warm water, let soak for 2 hours, drain.

  2. Place a steamer insert into a saucepan and pour enough water to reach just below the bottom of the steamer. Cover and bring the water to a boil. Wrap the mung beans in cheesecloth and place in the steamer insert, cover the saucepan and steam the beans until tender, 25 to 30 minutes.

  3. Stir 3 1/2 cups water and the sugar together in a saucepan, bring to a boil. Stir 3/4 cup water and the tapioca flour together in a bowl until the flour is dissolved, pour the mixture into the boiling water and stir until the syrup becomes clear and thickened. Gently stir the mung beans into the syrup, remove from heat and divide into 4 serving bowls.

  4. Heat the coconut cream and salt together in a small saucepan over medium-low heat until warmed, but do not allow to boil. Spoon over the mung bean mixture to serve.

Recipe Yield

4 servings

Recipe Note

This is a very rustic, sweet, and hearty porridge. It is easy enough to make yourself.

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