Yellow Mung Bean Pudding with Coconut Cream

1
wiley 18

"This is a very rustic, sweet, and hearty porridge. It is easy enough to make yourself."

Ingredients

2 h 40 m servings 1166 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 1166 kcal
  • 58%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 216.1g
  • 70%
  • Protein:
  • 50.3 g
  • 101%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the mung beans in a large container and cover with several inches of warm water; let soak for 2 hours; drain.
  2. 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.
  3. 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.
  4. 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.

Reviews

1

I have made this twice now. It is really good and nice that it is dairy free and gluten free so we can eat it. Thank-you for the recipe.