Yellow Mung Bean Pudding With Coconut Cream

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 2 hrs 40 mins


• 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.