Mung Bean Pudding With Coconut Milk
This mung bean pudding take less than 30 minutes to put together but is still sufficient to revive you from the mid-day sugar crave.
Ingredients
- 200 g split mung bean (about 1 cup) soaked in water for one hour
- 2 tbsp sugar
- ⅛ tsp salt
- 1 can coconut milk (400 ml)
- 2 tbsp sugar
- ⅛ tsp salt
- 3 tbsp corn starch
- 4 tbsp water
Instructions
- In a medium pot, cover the mung beans with just enough water and simmer on medium low heat for about 15 minutes or until the beans have softened and disintegrated. It should have the consistency of aporridge, thick but spoonable. If it’s too thick, add a little more water. Add 2 tbsp sugar and 1/8 tsp salt.
- Once it’s cool enough to process, use a potato masher to break the mung beans into smaller chunks and smoothen the texture. I like mine a bit chunky, so I’ll leave them be. Chill the mixture in the fridge for at least 2 hours.
- Make a slurry with the corn starch and water. Set it aside.
- In a small sauce pan, cook the coconut milk on medium low heat until small bubbles appear. Add 2 tbsp sugar and 1/8 tsp salt. Add the corn starch slurry by the spoonful and stir thoroughly to avoid clumps. Adjust for sweetness if necessary.
- Once the mixture thickens, remove the coconut milk from the heat and let cool down at room temperature before storing in the fridge. Chill for at least 2 hours.
- To serve: scoop the mung bean into a bowl or cup, add a few spoons of coconut milk on top.