Yellow Mung Bean Pudding Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Yellow mung beans,
2 tbsp: Arrowroot,
1 cup: Sugar,
1/4 cup: Coconut milk,
1/4 tsp: Salt,
Directions:
Soak the mung beans in 2 c water for 20 minutes. Drain & place in a
large pot. Add 10 c water & cook over medium heat, uncovered, for 15
minutes. Dissolve the arrowroot in 1/4 c 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 tb coconut milk. It will keep in the refrigerator for 1 week & may
be served either hot or cold.
Source from luhu.jp
large pot. Add 10 c water & cook over medium heat, uncovered, for 15
minutes. Dissolve the arrowroot in 1/4 c 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 tb coconut milk. It will keep in the refrigerator for 1 week & may
be served either hot or cold.
Source from luhu.jp