Best Mung Bean Pudding Recipes

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YELLOW MUNG BEAN PUDDING WITH COCONUT CREAM



Yellow Mung Bean Pudding with Coconut Cream image

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

Provided by wiley

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 4

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 1100.3 calories, Carbohydrate 180.7 g, Fat 23.2 g, Fiber 35.1 g, Protein 51.6 g, SaturatedFat 19.2 g, Sodium 332.1 mg, Sugar 51.1 g

MUNG BEAN PUDDING



Mung Bean Pudding image

This dessert recipe is popular in Thailand and was introduced to me by my Thai exchange students. You can sometimes find it in the deli section of large Asian markets in the US. The recipe below came from Importfood.com,, a great site for Thai recipes, ingredients and cookware. This dish is very easy to make and very sweet.

Provided by Cacoking

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

0.5 (6 ounce) package split moong beans (mung beans)
4 cups water
3/4 cup sugar
1/3 cup tapioca starch
1 cup coconut cream
1/2 teaspoon salt

Steps:

  • Soak peeled split moong (mung) beans in warm water for 3 hours or more. Rinse, then steam over boiling water for 20-30 minutes or until done.
  • Mix 3 3/4 cups water with the sugar, and stir over medium heat in a saucepan. Heat and stir until sugar dissolves. Leave the heat on.
  • In a separate bowl, quickly mix tapioca starch with 1/4 cup of water, and stir until dissolves. Add this to the sugar syrup. Stir until the liquid gets clear and thick (a few minutes).
  • Add the steamed mungbeans to this mixture, and gently stir to mix.
  • In a small saucepan, mix coconut cream and salt, stir until dissolved. Cook over low heat until it starts to boil. Remove from heat. This is your topping.
  • Place the mungbean pudding into a small bowl, and top with a tablespoon of coconut cream.

Nutrition Facts : Calories 143.6, Fat 6.6, SaturatedFat 5.8, Sodium 166.2, Carbohydrate 21.8, Fiber 0.8, Sugar 21, Protein 1

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