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Yellow Mung Bean Pudding with Coconut Cream

Yellow Mung Bean Pudding with Coconut Cream

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    2 h 40 m
wiley

wiley

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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