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

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

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