Yellow Mung Bean Pudding
1 1/2 cup yellow mung beans
2 tablespoon arrowroot
1 cup sugar
1/4 cup coconut milk
1/4 teaspoon 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.
Yield: 4
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