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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 240g / 8 1/2oz Yellow mung beans

  2. 2 tablespoons 30ml Arrowroot

  3. 1 cup 198g / 7oz Sugar

  4. 1/4 cup 59ml Coconut milk

  5. 1/4 teaspoon 1 1/3ml Salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Pojanee Vatanapan's "Thai Cookbook"

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