Title: Yellow Mung Bean Pudding
Categories: Dessert Thai Vegetarian
Yield: 4 Servings
| 1 1/2 | c | Yellow mung beans |
| 2 | tb | Arrowroot |
| 1 | c | Sugar |
| 1/4 | c | Coconut milk |
| 1/4 | ts | Salt |
Soak the mung beans in 2 c water for 20 minutes. Drain & place in a large
pot. Add 10 c water & cook over medium heat, uncovered, for 15 minutes.
Dissolve the arrowroot in 1/4 c 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. 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 & may be served either hot or cold.