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 c water for 20 minutes. Drain and place in a large pot. Add 10 c water and cook over medium heat, uncovered, for 15 minutes.

  2. Dissolve the arrowroot in 1/4 c hot water and stir into the mung beans. Add the sugar and 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 tb coconut milk. It will keep in the refrigerator for 1 week and may be served either hot or cold.

  4. Pojanee Vatanapan's "Thai Cookbook"


Send feedback