Yellow Mung Bean Pudding

1. 1

   Soak the mung beans in 2 cup water for 20 minutes.

2. 2

   Drain and place in a large pot.

3. 3

   Add 10 cup water and cook over medium heat, uncovered, for 15 minutes.

4. 4

   Dissolve the arrowroot in 1/4 cup hot water and stir into the mung beans.

5. 5

   Add the sugar and cook, stirring, for 15 minutes, or until all the water has been absorbed.

6. 6

   Remove from the heat.

7. 7

   In a small pot, heat the coconut milk with the salt for 5 to 7 minutes or until it begins to boil.

8. 8

   Serve the pudding in individual bowls, topped with 1 tablespoon coconut milk.

9. 9

   It will keep in the refrigerator for 1 week and may be served either hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.