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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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 ,, a great site for Thai recipes, ingredients and cookware. This dish is very easy to make and very sweet. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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).
4. Add the steamed mungbeans to this mixture, and gently stir to mix.
5. 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.
6. Place the mungbean pudding into a small bowl, and top with a tablespoon of coconut cream.
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