Yellow Mung Bean Pudding with Coconut Cream |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a very rustic, sweet, and hearty porridge. It is easy enough to make yourself. Ingredients:
4 cups hulled yellow mung beans |
3 1/2 cups water |
3/4 cup white sugar |
3/4 cup water |
1/3 cup tapioca flour |
1 cup coconut cream |
1/2 teaspoon salt |
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.
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