Yellow Mung Bean Pudding Recipe - Cooking Index
Yellow Mung Bean Pudding Recipe - Cooking Index
| 1 1/2 cups | 240g / 8.5oz | Yellow mung beans |
| 2 tablespoons | 30ml | Arrowroot |
| 1 cup | 198g / 7oz | Sugar |
| 1/4 cup | 59ml | Coconut milk |
| 1/4 teaspoon | 1.3ml | Salt |
Soak the mung beans in 2 cup water for 20 minutes. Drain & place in a large pot. Add 10 cup water & cook over medium heat, uncovered, for 15 minutes.
Dissolve the arrowroot in 1/4 cup hot water & stir into the mung beans. Add the sugar & cook, stirring, for 15 minutes, or until all the water has been absorbed. Remove from the heat.
In a small pot, heat the coconut milk with the salt for 5 to 7 minutes or until it begins to boil. Serve the pudding in individual bowls, topped with 1 tbsp. coconut milk. It will keep in the refrigerator for 1 week & may be served either hot or cold.
Pojanee Vatanapan's "Thai Cookbook"
Source:
Joyce Jue
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