Mung bean pudding is a nice warm dessert that is easy to make. It reminds me of the good old days at grade school.
2 Servings,
Prep Time: 10 Minutes, Total Time: 30 Minutes
- 1/3 cup coconut milk
- 1/2 cup mung beans
- 1 pinch salt
- 1/4 cup sugar
- 1/4 cup tapioca flour
- 2 cups water
Method
Boil mung beans in 2 cups of water until tender. It should take about 20 minutes. Dissolve tapioca flour in a cup of water and add to the boiling mung beans. Stir quickly and constantly to prevent the bottom from burning. It should thicken. Add more water if it gets too thick. Add more flour if too watery. A consistency of gravy is ideal. Add sugar, bring it back up to a boil and turn off the heat
In a separate bowl, mix 1/3 cup of coconut milk with salt. Heat it up in the microwave for a few second just to warm it up. Don't let the coconut milk boil, otherwise it will separate.
Serve hot with coconut milk on top.
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